Mexican Cornbread

Every family has a series of stock recipes and one of ours is Mexican Cornbread. It's a quick, feel good meal that takes about an hour to prep & cook. This was my parent's first-year anniversary meal. Times were tight and the meal budget was scarce, but they had china & crystal for two and Mexican Corn Bread to celebrate. I hung out in the kitchen one August evening while my dad walked me through the process. At our house, Mexican Cornbread must be eaten with black-eyed peas with a little Pick-A-Pepper sauce on the side.

While Dad was mixing the ingredients, he discussed the merits of a whisk versus a fork when stirring a bowl. "I'm a fork-man," he commented nonchalantly. Sure enough, all my life I've only seen him mix eggs for omelets with a fork in a small Tupperware bowl.

The best part of Mexican Cornbread? Without a doubt, it's the the crust. You know those brownie molds that are all curvy so every piece is an edge? That'd be a dream... all crispy and dark with golden, spicy, corn and cheese goodness inside.

1 can of cream-style corn
1 large onion chopped
1 cup cornmeal
1 cup milk
2 eggs
1/2 teaspoon baking soda
3/4 teaspoon salt
1 lb browned ground meat
1 lb chedder cheese (to taste more or less)
Add jalapeno to taste

Grease & heat cast iron skillet prior to baking at 475

Mix all ingredients in bowl except meat & cheese
Pour half mixture into hot skillet
Layer in meat first & then cheese
Pour in remaining mixture

Bake 35 min or until golden brown on top


A couple of quick tips from the Lodge Chef:
Bacon grease seems to work best in keeping the corn bread from sticking. Dad says, "I don't know the science of it, but it just works." When heating the skillet, drop a scoop of mix in the skillet to see if it sizzles; if it does, it's hot enough. And always remove the skillet from heat when filling so it doesn't burn on bottom.