Sharon Hughes
Staff columnist
Hello! In the kitchen with Sharon this week is Mexican cornbread. I make a lot of soups in the fall and winter and this will top off anyone’s meal. I’m always thinking about what to have with my soups. Normally, I have a peanut butter sandwich with my chili or grilled cheese with my tomato soup. I love this recipe. My good friend Patricia Nichols sent it to me. It will be perfect with chili or a pot of beans.
Please send me your favorite recipe, along with a story and/or a picture of it if you have one, and I will put you in the kitchen with Sharon. Send them to [email protected] or call me at 937-393-3456.
Remember to do something nice for someone this week. Have a great week!
Ingredients
1 cup of all-purpose flour
1 cup of white cornmeal
1 egg
1/2 cup of oil
1 cup of buttermilk
1 can of drained mexi corn
1 medium diced onion
1 medium diced green pepper
1 cup of shredded cheese
1/2 tsp of red pepper
Directions
Preheat oven to 400.
Stir ingredients together.
Melt 1 tsp of Crisco in a cast iron skillet and coat the skillet.
Pour mixture into skillet and bake 30 to 35 minutes in a preheated oven.
