Winter means that many pots of chili will be simmering on stovetops throughout the season. For the perfect accompaniment to a warm bowl of chili, consider adding this easy to make, but hard to forget Mexican cornbread. (And to assure you that when I say easy, I really do mean easy, know that my kids started making this Mexican cornbread recipe on their own around the age of 8. I supervised the oven, of course!)
- 3¼ cups cornmeal (use yellow, white, or a combination of both)
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2½ tsp red pepper flakes
- 1 tablespoon kosher salt
- 1 cup grated Cheddar cheese or Monterey Jack mix.
- 1 cup finely diced yellow onion
- ½ cup finely diced red bell pepper
- 2 cups milk
- ½ cup canola oil
- One 14.75 oz can cream-style corn
- One 4 oz can diced green chilis
- Optional: 6 strips of crumbled bacon
- Preheat oven to 375° F. Grease a 13 x 9 x 2 inch baking dish. Place in the oven to heat while you mix up the cornbread batter.
- In a large bowl combine first 5 ingredients. Mix in the onion, red pepper, and cheese. Add milk, oil, diced green chili peppers and cream-style corn and stir until just combined.
- Remove the baking dish from the oven, carefully, and pour in the batter. Place back in the the oven and bake for 50 minutes, or until a knife comes out clean. Let cool for 5-10 minutes. Cut and serve.
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