Blizzard Cornbread
Also called Mexican Cornbread

1 cup blue or yellow cornmeal
1 1/2 tsp baking powder
3/4 tsp salt
2 eggs
2/3 cup melted butter or bacon drippings
1/4 lb cheddar cheese, sliced thin or grated
1 cup sour cream
2 cups cooked corn
1 small jar chopped pimentos
4 oz can chopped green chilies
1/2 cup crumbled bacon

Preheat oven to 375 degrees Fahrenheit. I prefer to use a cast iron skillet for my cornbread. It gives the cornbread a wonderful crunchy crust. To use a cast iron skillet, put 2-3 tablespoons of oil into the skillet and put it into the oven as it preheats. If you don't have a cast iron skillet, grease a 9-inch square pan. Mix dry ingredients and make a well in the center. Add eggs, butter and sour cream. Blend thoroughly. Fold in corn and pimentos. Pour batter into pan. Top with chilies, cheese and bacon. Bake 30 to 40 minutes.

This is one of my father's recipes, it is great with a texas-style chili. It is certainly not the healthiest cornbread recipe, my father did die of a heart attack after all, but it is certainly the tastiest.

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