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.
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.
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.
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.