Today, at TP's office they had a chili and cornbread cookoff. Since my chili normally involves a can of chili seasoning and some beans and hamburger meat, I decided that that we would go with the cornbread category. I don't like regular cornbread, unless it's in dressing, and my mom has always made Mexican Cornbread, that's what we went with.
We won second prize!! Woot!!!
You dear readers, can also benefit from my mad cooking skillz.

This goes well with any Mexican dish or casserole. It's also good with Chili, Red Beans and Rice or for breakfast (well, I like it for breakfast, anyway).
It's very moist, and the guys love it.
Mexican Cornbread
2 heaping cups of self rising cornmeal
2 eggs
One medium onion, diced
One can of cream style corn
1/2 cup vegetable oil
1 cup whole milk
small jar of diced pimento
2 cups of grated Cheddar cheese (I normally grate my own because it tastes better, but you can always use the bagged kind.)
Nacho (pickled) jalapenos, to taste (you can use regular ones, but use sparingly, they can make this too hot in a second), I use about 10-12 circles for regular folks, coarsely chopped
Combine all the ingredients in a large mixing bowl. I normally bust up the eggs in a seperate container first, and then pour them in so they get mixed well. If it looks too dry, you can add another egg or a little bit of milk and oil, not very much.
Pour into a Pam'ed 9x13 baking dish and bake at 350 for 30-40 minutes, or until bottom is slightly browned.
When done, slice off several pats of butter and put it on top to melt. You can make this a day or so in advance, it tastes just as good warmed up in the oven or toaster oven. It makes about 12-15 slices.
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