Dee’s Mexican Cornbread

  • 2 1/4 cups cornmeal
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 big onion, finely chopped
  • 8 ounces soft cream cheese
  • 15 ounces creamed corn
  • Jalepeño peppers seeded and chopped
  1. Let the oven preheat to 425°F, and then preheat your cast iron skillet.
  2. Remove the skillet from the oven long enough to add a jigger of oil – enough to just see it flowing in a tilted skillet. Coat the bottom and 1/2 inch up the sides completely.
  3. Ina a large bowl, mix all ingredients for the cornbread.
  4. Put the skillet back into the oven and let it continue to heat until you start to see smoke coming up from the skillet.
  5. Carefully pull the hot skillet from the oven and pour the batter so it coats the bottom to a depth of about 1/2 inch. Too little batter is better than too much; you want a thin, crisp pone.
  6. The cornbread is done when the edges are a dark brown and have pulled away from the sides of the skillet. The top of the pone should be a rich yellow.

In adding jalapeño peppers, remember that garden fresh peppers always hotter than pickled ones. I have found that 7 pickled pods finely chopped add enough heat that most are happy.  Substitute crushed red peppers or ground chipotle peppers if you wish.

Yield: about 6 to 8 servings

From Yates Mill Cornmeal Cookbook

Gray:  This is delicious, very easy to make and just fantastic!!!  We have an 8″ cast iron skillet, but I think the quantity of batter was for a 10″ to 12″ skillet.  We ended up making some corn sticks as well to use up the batter.  All of it tasted great, and we really enjoyed this recipe.  We will definitely be doing this one again.

Katie: I agree with Gray. This was great cornbread! We used pickled jalapeño peppers, and it had plenty of heat for us. I ended up liking the corn sticks better, because they were a little drier. The cornbread was very moist, and while delicious, I just personally preferred the corn sticks. Even though we thought of using the corn stick pan for extra batter, there was still too much batter for one 8″ skillet and one corn stick pan (makes 6). So this was a lot of batter. We didn’t have any other pans and ended up sadly throwing away the last bit. This has been a great new addition to our cookbooks! It comes from Historic Yates Mill in Raleigh, NC, and we even have cornmeal that was milled there. We have made two other recipes, and while not blogged about, were delicious.

Note: In case you are like me (Katie), didn’t know what a “pone” was, and thought that Gray had typed the recipe incorrectly: According to Wikipedia, “In the Appalachian Mountains, cornbread baked in a round iron skillet or in a cake pan of any shape is still referred to as a “pone” of cornbread.”

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2 Responses to Dee’s Mexican Cornbread

  1. hinsone says:

    Looks good, although I prefer sweet cornbread, spicy might be good depending on what you are eating it with. I had heard of “corn pone” but didn’t know what it was. Learn something new everyday!

  2. Glad to be of assistance! I think I forget almost as many things as I learn though! I probably need to upgrade the storage on my brain…

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