Mexican twist on a classic southern cornbread
- 2 pkgs House-Autry Sweet Yellow Corn Bread Mix
- 1 ½ cups milk
- 1 ½ cups corn, drained
- 1 (4-ounce) can diced green chiles, drained
- 1/3 cup cheddar cheese
- 3 tbsp oil
- 5 lb. House-Autry Sweet Yellow Corn Bread Mix
- 7 1/2 cups milk
- 7 1/2 cups corn, drained
- 5 (4-ounce) can diced green chiles, drained
- 1 2/3 cup cheddar cheese
- 15 tbsp oil
Step OnePreheat oven to 425°F.
Step TwoPour oil into a large cast iron skillet; place in oven for a minute or 2 until oil gets hot.
Step ThreeMeanwhile, combine all ingredients; mix until well blended.
Step FourRemove skillet from oven.
Step FiveStir hot oil into batter.
Step SixPour mixture into skillet and cook for about 25 minutes, or until golden brown.
Step SevenCool slightly and turn skillet upside down on a cutting board.
Step EightCut cornbread round into wedges and serve with honey.
TipsYou can also use Monterrey Jack cheese instead of cheddar.