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Mexican Cornbread and Visions of Fall

 I made some awesome Mexican Cornbread last week.  I used my regular receipe, but added in some diced up cream cheese (not blended just stirred so the chunks stay intact), fresh chopped jalepenos, and sliced tomatoes.  Here is a picture of it baking in the skillet. 

I am pretty sure I owe the extra two pounds I gained last week to this cornbread (and maybe the bread pudding on Saturday as well.....). We ate it with squash and field peas.   I will make it again in the Fall with some soup. 


Turn oven on 360 to preheat.  Cut a few slices of butter and add them to your cast iron skillet (use a very large skillet).  Put the skillet into the oven to melt the butter. 

Mix group 1 ingredients together well in a bowl.  Add any extras as well such as a few sprinkles of chipolti powder, chopped onion, cooked and drained hamberger meat, or whatever else you want to add. 

Group 1:
1 1/2 cup self-rising cornmeal
1/4 cup vegetable oil
1/2 cup milk
1 tsp baking powder
salt and pepper to taste
2 large eggs, well beaten
1 can creamed corn
1 can choppped green chilies, drained
3/4 to 1 cup shredded cheddar cheese

Then fold in the cream cheese and pepper from group 2 (be careful the cream cheese stays intact). 

Take  the skillet out of oven and swirl around the better to ensure  all sides are coated.  Pour the cornbread mixture into the skillet. Cook 30 minutes, then layer on 1/2 the tomatoes and some more cheese then the remaining tomatoes and a bit of parsley.  

Group 2:
1/3 package of cream cheese, diced into small chucks about the size of a penny
1/2 a jalapeno pepper, diced very finely
1/2 tomato, sliced very thinly

Cook 30 minutes longer or until done (check on it at 20 minutes so you don't over cook as well). 

Speaking of Fall, I have a Fall card to share today.  All stamps are DRS Designs and you can check them out on THIS post on the DRS Designs Blog.   The micro-beads are my favorite part.
Stay well my friends...I am still very concerned about this virus.  




  1. I have a cornbread recipe I like but have never made Mexican cornbread. I've enjoyed when I've had it, though, so I may try your recipe. Looks tasty.

    Our virus news locally (Memphis, TN) isn't good. Our positivity rate has sky-rocketed, breakthrough cases of vaccinated folks are increasing, and hospital beds are hard to come by. Scary. I'm still wearing my mask and haven't started going to restaurants yet except for patios. That's what I miss most: lunches out.

  2. Your cornbread sounds so yummy, I want some now! Gorgeous card, I love Autumn. The rising Corona statistics are really scary. Stay safe! Hugs, Valerie

  3. that corn bread sounds delicious ♥ I might just have to try it :)

    Your card is wonderful, the micro beads add so much dimension XX

  4. I may have gained 2 pounds just looking at that pan of cornbread! LOL TFS the recipe! Beautiful fall card with the little windows, and those flower center beads look just perfect too!

  5. Hmmm, this looks worth a "sin". But as if we had anything self-rising.
    I wanted to take some home from Australia - you just cannot get it here! And weeee... the font is really small for the recipe. (I had to copy it for better looking ;-)...)
    Nonono... it´s summer still! I hate the dark half of the year and already saw Christmas-stuff to buy!

  6. A wonderful card Nancy, and your cornbread looks delicious!
    Happy weekend,

  7. I just love this card with the small circular windows! Such a genius idea. And I make this cornbread too, but not the same way. Your version sounds incredible and I wish I had a slice right now. xx, Autumn


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