Originally Posted by QDoc
I use the recipe found in about.com for mexican corn bread but I don't like cream corn and substitute whole kernal corn. The small can is only about 6oz and some time I don't use all of that I add till it looks right to me. Also I leave out the cheese untill the cornbread is light brown then lightly sprinkle some cheese mix. Finally, I use only a dedicated Iron skillet. To this I add a tablespoon of bacon grease and place it in the oven while the oven come to temp. 350* then follow the rest of the directions. Use the toothpick test for doneness.
+1 on the Mexican cornbread.
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