Are you ready for some hellacious down home, South of the border, old fashioned hot spicy cornbread. Well, here ya’ll go!
3 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
2 heaping tablespoons baking powder
3 jumbo raw eggs (beaten)
3 cups buttermilk (4% Whole … we want full body taste!)
8 ounces soften butter
8 ounces Velvetta Cheese (cubed 1/2 inch size)
4 ounces Monterey Jack Cheese (grated)
1 cup diced pickled jalapeno peppers
1 cup whole kernel corn (drained)
4 ounces Crisco Shortening (melted in cast iron skillet)
1 large cast iron skillet
1 large mixing bowl
1. Pre-heat oven to 425 degrees. Add Crisco to cast iron skillet and pre-heat it in the oven 5 minutes before you pour in your cornbread batter.
2. Combine all said ingredients in mixing bowl, whip it…whip it good! When cornbread batter is thoroughly incorporated, pour it in pre-heated greased skillet and bake for roughly 25 minutes … keep an eye and nose on it. Once the smell spreads throughout the kitchen, you near done. Touch the top lightly … if it’s firm, you’re done.
3. Remove from oven and let the cornbread rest 20 minutes before slicing it up. Good eatin’!