Mexican Cornbread

While Mexico is not a Southern State of the U.S., one cannot deny the influence of the country's cuisine over the past 30 years. It is almost as staple as pinto's and turnip greens in the South; the flavors are amazing. In North West Alabama if you went to a restaurant 30 years ago it was a meat and three, BBQ, or catfish place. Now, Mexican Restaurants are prominent through out Alabama, and for good reason; the food is delicious.

My simple but fabulous Mexican corn bread recipe:

2- boxes Jiffy corn bread mix

3- whole eggs

1- medium onion, diced fine

16 ounces Fiesta shredded cheese blend

1/4 cup diced jalapeno peppers, I like the mild ones, but fire it up as you will.

1/2- teaspoon salt

1/4- teaspoon black pepper

1- 15 oz can cream corn

Add water to stir, but keep the mix consistent with a corn bread mixture (start with only a half cup of water, add as needed.)

Stir until completely blended throughout, you don't want any of the ingredients in one bite, that could get hot!

Your choice, cook in a pone or my favorite is muffins. There is a greater area of crust, and it makes a wonderful crust.

Preheat oven to 350°. Spray muffin pan or 2" chicken fryer skillet, with butter flavored cooking spray. Pour in mix and cook for about 40 minutes. Always check with a toothpick or butter knife to ensure it is done enough. It will be extremely moist and cheese so it may not seem quite done.

Serve hot with some pepper jelly, candied jalapenos or other spicy and sweet mixture. It is so very moist and delicious, I just eat the muffins plain. They are served well with some pinto beans and a fresh slice of onion, too. So good, I eat 'em for dessert too, with a little white Karo syrup. Yum!

Enjoy!