Dad’s Mexican Cornbread Recipe

Ingredients:

• 1 pouch Martha White Mexican cornbread mix
• 2/3 cup buttermilk (or 1 cup milk)
• 1 beaten egg (omit if using 1 cup milk)
• 1 small can Mexi-Corn (or half can Del Monte Southwest corn)
• 1 cup cheddar cheese, shredded
• 1/2 tablespoon corn oil
• Additional 1 tablespoon corn oil for preheating the pan

Instructions:

1. Preheat Oven and Cast Iron Pan:

1. Preheat the oven to 400°F (200°C).
2. Place a cast-iron pan on the stovetop and preheat the pan.
3. Add 1 tablespoon of corn oil to the pan. If using a divided pan, ensure that the oil coats the sides and bottom of each section.

2. Prepare the Batter:

1. In a mixing bowl, combine the Martha White Mexican cornbread mix, buttermilk (or milk), beaten egg (if using), Mexi-Corn (or Del Monte Southwest corn), cheddar cheese, and 1/2 tablespoon of corn oil.
2. Mix the ingredients thoroughly until well combined.

3. Preheat the Pan:

1. Ensure that the oil in the pan is hot.
2. Spoon the prepared batter into each section of the pan. The pan should be hot enough that the batter begins frying upon contact.

4. Bake in the Oven:

1. Transfer the cast iron pan to the preheated oven.
2. Bake for about 12 minutes at 400°F (200°C) or until the cornbread is browned to your liking.

5. Serve and Remember:

1. Once baked, remove the Mexican cornbread from the oven.
2. Allow it to cool slightly before serving.