Cajunized Mexican Corn Bread
|Cornmeal||2 Cup (32 tbs) (Home Or Stoneground)|
|Plain flour||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Bacon drippings/Shortening||3 Tablespoon|
|Whole kernel corn||1 Cup (16 tbs)|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Hot pepper||1 Tablespoon, chopped|
|Bell pepper||2 Tablespoon, chopped|
|Onions||2 Tablespoon, chopped|
|Buttermilk||2 Cup (32 tbs)|
Use a big skillet or 2 small ones.
Mix dry ingredients really well.
Heat bacon drippings or shortening in skillet.
Add cheese, peppers, and onions to dry ingredients and mix well.
Beat hell out of eggs.
Pour 1/2 buttermilk into eggs and mix well.
Then pour eggs into dry mixture and beat well.
Add rest of buttermilk as needed.
Pour shortening from skillet and beat.
Pour batter into skillet and bake at 350 degrees until browned.
Flip corn bread over in skillet.
Turn oven off and put bread back in oven for a few minutes.