Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Mexican Cornbread

2 cups self rising cornmeal plus 1 tablespoon
1 egg
1 cup buttermilk
¼ cup oil
1 can mexi-corn
2 cups shredded Mexican blend cheese


Mix cornmeal, egg and buttermilk together and blend well.  Mixture should be consistent with pancake batter.   Add mexi-corn to mixture and set aside.


Heat oil and remaining cornmeal in 12” Dutch oven.  When cornmeal has begun to brown add ½ cornbread mixture into Dutch oven.  Top with cheese then carefully pour remaining cornbread mixture on top spreading to cover cheese well. 


Cook over medium heat (350 degrees) with top coals for 30-45 minutes or until firm and slightly browned.


For added flavor add ½ cup chopped onion and chopped green chilies.