December 9, 2010

Bean and Cornbread Weather

Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet

My made up Mexican Cornbread
1 ½ cup cornmeal
Chopped up peppers amount desired for your taste (two jalapenos not too hot)
1 can sweet cream style corn
1- 8 oz. pack sharp grated cheddar cheese
1- Large onion
2- Eggs
Handful of flour
1 cup milk + some if not normal cornbread consistency
Grease and sprinkle iron pans with cornmeal. This makes, 2 iron corn shaped stick pans-1 muffin iron pan and the smallest iron skillet. Mixing up the shapes is cool to me. Bake till really brown.
10 or 15 minutes.

This is throw together and works if not measured exact. If the mix don’t look right just add milk till it does.

If you want more cheese add more, More peppers add more

If it ain’t brown enough just cook a tad longer.

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