Mexican cornbread

1 Sep

There are quite a few things I love about Texas…tonight, one of those was hatch chiles.  If you aren’t familiar with them, you should be.  They have a fantastic smoked flavor and go with everything!  That being said, I wanted to sub them into a cornbread recipe to go with some pulled pork.  However, dinner was ready and I hadn’t even taken out the ingredients!

So, I just went ahead a made it for whomever, and whenever.

image

Look at that color!  The picture doesn’t do it justice.

Mexican Cornbread
1 cup cornmeal
2 eggs
1 cup milk
1/2 tsp soda
1 tsp salt
1/4 cup melted butter
3 smoked hatch chiles cleaned and diced up(recipe calls for 1/2 lb ground beef sauteed with onion and jalapenos)
Grated rat cheese (pretty sure she meant cheddar)

Mix all ingredients, except for cheese and chiles.  Pour one half of the batter into a hot, greased skillet.  Place chiles on top of mix and cover with cheese.  Pour remaining batter on top.  Bake for 45-50 minutes at 350°.

Grandma’s Notes: 8/5/93- Carried April to the doctor with her east.  I had to put in drops.  She fought me like a little tiger.
THANK YOU FOR HELPING ME TAKE COURAGE WHEN THINGS GO WRONG.  MAY I NEVER GIVE UP.

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One Response to “Mexican cornbread”

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  1. Feliz Navidad! « Grandma's Kitchen - December 17, 2012

    […] cup chopped green chilies (I wish I had my hatch chilies for […]

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