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Nutty Mexican Cornbread

1 1/2 cups plain cornmeal
1 can cream style corn (14 oz.)
1 cup sour cream
2/3 cup Kinloch Plantation Pecan Oil
2 eggs, beaten
3 teaspoons baking powder
1 teaspoon salt
1/2 cup onion, chopped fine
1/4 cup red & yellow bell pepper, chopped fine
2 jalapeno peppers, chopped fine
1/4 cup roasted Classic Golden Pecan Pieces (small pieces)
8 to 10 oz grated cheddar cheese
3 or 4 slices bacon
 
Combine cornmeal with baking powder and salt in large mixing bowl.  Stir in two beaten eggs, cream style corn, and sour cream.  Add pecan oil, jalapeno peppers, Classic Golden Pecan Pieces, onion, red and yellow peppers and grated cheddar cheese.  Put small amount of pecan oil into cast iron skillet (at least 10 inches) and place bacon across bottom of skillet.  Preheat pan 1 to 2 minutes or until bacon begins to cook.  Pour batter into pan on top of bacon.  Bake at 375 for about 40 minutes.  Bon Appetite!

 

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