TIPS
With a paper towel, rub a thin layer of corn oil or canola oil on a black cast-iron skillet. Preheat the cast-iron skillet for several minutes before you pour the cornbread mixture into it. This will make the bread crispy on the side and bottom.
If you can find it, use yellow stone ground corn meal. If not, use regular steel ground processed cornmeal.
Bake at 375° for 35 minutes
INGREDIENTS
· 1 ½ cups of yellow cornmeal
· one heaping tablespoon of flour
· A teaspoon of salt and 1 teaspoon of baking soda
· one cup of warm butter milk
· 1/3 cup of corn oil
2 eggs
· ½ cup of chopped green bell pepper
· one chopped small onion
· five slices of bacon, chopped and drained
· one small can of creamed corn
· two or four chopped jalapeños with the seeds out
· 1 ½ cups of grated Mexican 4 cheese mix