Carolyn Siener's Layered Mexican Cornbread - Mexican Cornbread

1. 1

   ["Preheat oven and a 10 1/2"" iron skillet to 375 degrees (200 C.).", "Mix the cornmeal, milk, oil, eggs, corn, peppers and onions well.", "When oven and skillet are preheated, either spray the skillet with a vegetable nonstick cooking spray (like Pam) or pour some vegetable oil or about 1/4 of stick of butter into the pan, just enough to cover the bottom good.", "Pour half of the cornmeal mixture into the hot skillet.", "Add the cheddar cheese on top of this.", "Pour the rest of the cornmeal mixture on top.", "Bake on the middle rack of the oven for approximately 1 hour.", "Take out and cool in the skillet on a cooling rack for approximately 10 minutes, then run a knife around the outside edges of the cornbread and turn out onto a large plate."]

* Per serving · 4 servings · Values may vary.

No additional tips available.