Mexican Cornbread

Original Recipe from:  Tomblin Family Recipe

The Tomblin family has been making this cornbread for decades.  This cornbread has been served at summer barbeques and potluck affairs and always gone by the end of the day.  It’s the perfect complement to a Taco Salad or Mexican Themed dinner.  Great fresh out of the oven or after it’s cold.  You control the flavor by using which pepper you use, mild, medium, or hot…make it the way you like it.  Enjoy!

Ingredients

1-1/2 cup Corn Meal Mix (I prefer to use yellow corn meal mix)

1/2 cup self-rising Flour

1/3 cup Vegetable Oil

8 ounces Cream Cheese, chopped fine

10-12 Hot Pepper rings, minced

1 cup Buttermilk

1 Egg

2 tablespoons Hot Pepper Juice

1 can whole Corn, drained

Directions

In medium mixing bowl add Vegetable Oil, chopped Cream Cheese, and Peppers.  Toss to coat thoroughly.  Set aside

In separate mixing bowl combine Corn Meal, Flour, Salt, Egg, and Pepper Juice and mix thoroughly. 

Add Corn and Cream Cheese mixture and stir well. 

Pour into 9x13x2 inch baking pan.  Bake in 375 degree oven until done.