Mexican Cornbread

6 Jan

2 tablespoons butter

1 cup frozen whole kernel corn

¾ cup finely chopped green onion

¾ cup finely chopped red bell pepper

1 tablespoon shortening

2 cups yellow self-rising cornmeal mix

½ cup self-rising flour

2 teaspoons sugar

1 teaspoon salt

¾ cup grated Monterey jack cheese with peppers

2 cups whole buttermilk

4 tablespoons butter, melted

1 large egg, lightly beaten

Heat oven to 425 degrees

In a medium skillet, heat butter over medium heat. Add green onions, and bell peppers. Cook for 6 minutes or until tender, add corn and cook 2 minutes longer. Set aside.

Coat the sides and bottom of a 10 inch cast iron skillet with shortening. Place skillet in oven for 5 minutes to melt shortening and heat skillet. In a medium bowl, combine cornmeal. Flour, sugar and salt. Add cooked vegetables and cheese to cornmeal mixture, stirring to combine.

In a separate bowl, combine buttermilk, melted butter, and egg. Add to cornmeal mixture, stirring to combine well. Spoon into hot skillet. Bake for 35 to 40 minutes or until firm and golden brown, Cool in pan 5 minutes. Invert onto a large plate.

Makes 10 to 12 servings

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