Holiday Recipe: Mexican Cornbread
⌛ By Kaylin Staten ⌛
At Hourglass Media, nostalgia is a guiding light for what we do: to get to the heart of our clients’ stories.
The holiday season brings its own brand of nostalgia for me on a personal level, and each Christmas, I try to make at least one of my Granny’s recipes to fill our bellies and hearts with Granny’s love and memories. When I released From Granny’s Kitchen in 2016, my main goal was to keep Granny’s legacy alive through her recipes. That still holds true today and will in the future.
While I loved regular cornbread, there was nothing like smelling the Mexican cornbread wafting throughout Granny’s entire house. When she made it for special events, everyone flocked to it. It’s honestly that good and can be paired with nearly every comfort food, from pinto beans to Christmas dinner.
This year, I’m making a couple of batches of her famed Mexican cornbread. Here’s the recipe, from my kitchen to yours:
Mexican Cornbread Recipe
½ cup vegetable oil
3 tsp sugar
1 can cream corn (8 oz)
½ cup chopped onions
½ cup shredded cheese
1 cup sweet milk
1 cup flour
1 cup cornmeal
1 sweet pepper
3 hot peppers or 3 banana peppers
1-3 eggs (depends on how fluffy you want your cornbread)
Add Crisco (or a healthier butter or oil alternative) to the pan and let it heat up in the preheated oven at 350 degrees, until the Crisco/butter/oil melts. Put just enough so it coats the pan. Watch so it doesn’t burn.
Add the batter to your pan and bake at 350 degrees for 30-60 minutes until brown. Use a toothpick to test if it’s done.
Granny never put her cornbread in the pan to serve. She flipped over the pan and put the cornbread on a Corelle dinner plate.
Serve and enjoy, from my Granny’s table to yours. ❤️
Copyright © MMXVIII Hourglass Media, LLC
Kaylin R. Staten, APR is an award-winning public relations practitioner and writer. She owns Hourglass Media, a consulting company based in Huntington, WV.
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