Mexican Cornbread
Serves 8 people
- 1 1/2 cups cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 (14-ounce) can cream-style corn
- 1 cup sour cream
- 2/3 cup plus 2 tablespoons Kinloch Plantation Pecan Oil
- 2 jalapeño peppers, seeded and chopped (optional)
- 1/4 cup roasted pecan pieces
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped red bell peppers
- 1/4 cup finely chopped yellow bell peppers
- 8 ounces grated cheddar cheese
- 4 bacon slices
- Preheat the oven to 375 degrees. Combine the cornmeal, baking powder, and salt in a large mixing bowl. Stir to mix. Add the eggs, corn, sour cream, 2/3 cup of the pecan oil, jalapeños, pecans, onions, bell peppers, and cheddar cheese. Stir to mix well. Add the remaining 2 tablespoons pecan oil to a 10-inch ovenproof skillet. Arrange the bacon slices in the bottom of the skillet and heat over a medium-high heat. When the bacon just begins to sizzle, pour the cornbread mixture into the skillet and transfer to the oven. Bake until golden brown, about 40 minutes. Remove from the oven and cool for a few minute before cutting into wedges to serve.