Best Mexican Cornbread Ever

A few weeks ago Andy and I were talking about the cornbread we had at our Chamber of Commerce's Chili Cook-off and how I wanted to fix some when the weather finally cooled off. He asked me to give him a list of the ingredients and he would make a run to the store. Literally the next week temps dropped. Once that happened, Laura and I started talking about fixing chicken stew and Mexican cornbread. Then I mentioned this to my friend Claudia who was entertaining family with chili that weekend. I was 100% sure I had already posted the recipe on the blog. Well, I had not. I called Andy to see if he could find my copy in one of my old notebooks. (I love him being retired!) He had to do a little searching but he finally found the recipe  and texted me a copy of the recipe card.

Kathy Miles, a former co-worker shared her recipe with me over thirty years ago. I recognized her distinctive hand-writing immediately. The only variation I made was to fix this NOSOC (New Orleans School of Cooking) style. Butter the skillet, pour in the batter and pop it into a pre-heated oven.

I fixed a pan this weekend when our bunch came over for chicken stew. They all loved it and I heard, "it's so fluffy" (most likely due to the three eggs) and "this is so good!" several times. You'll notice there aren't any hot peppers in the pictures. The original recipe didn't call for peppers and I actually prefer it that way. The guys like the heat. My grandkids were going to be eating with us so I left them out. 

INGREDIENTS:
1-1/2 cups self-rising corn meal
3 large eggs
1 cup sour cream
1 8 oz. can cream style corn
1 cup grated cheese
Butter to grease a cold black iron skillet
*Optional: Chopped mild green chilies or jalapenos to suit your taste.

Preheat the oven to 450 degrees. Apply a generous amount of butter to your skillet. 

*Do not preheat your skillet!

Mix all ingredients well and pour batter into a cold black cast iron skillet.

Bak for 20 minutes or until the cornbread is a nice golden brown.

Run a knife along the outer edges of the skillet before turning over onto a plate. Try your best to not hurt yourself eating this as soon as it comes out of the oven.