Channel: Meso Making It

Category: Howto & Style

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Description: Recipe Below: Meso Favorite Products: Kitchen Aid Mixer – amzn.to/36CBGND McCormick Spices - amzn.to/3hoDMGX Traeger Grill - amzn.to/3jUDXeM Cast Iron Pans - amzn.to/3mikOVd Pots and pans - amzn.to/3hoDMGX Crock Pot - amzn.to/3gdKBdc Aluminum Bowls - amzn.to/3gae08g Meat Thermometer =- amzn.to/3j7OFMO Pound Cake Pan - amzn.to/2W6pNNA Watkins Flavoring - amzn.to/3hKxAIe Red Meat chopper - amzn.to/3j13XUP Muffin Pan Link - amzn.to/2TYMZNd Meso's Kickin' Mexican Cornbread (or kone-bread) 1 ½ Cup Corn Meal ½ Self-Rising Flour 3 tbsp. Sugar (more or less optional) 1 Large Egg (beaten) 1 Medium to Large Jalapeño Pepper (chopped) 1 tsp. Baking Powder 1 Can Whole Kernel Corn (drained) ¾ to 1 Cup Buttermilk 1 Tbsp. Vegetable Oil ½ Cup Shredded Sharp Cheddar Cheese (add more Cheese Optional) ½ Cup Mozzarella Cheese (add more Cheese Optional) Combine all ingredients, mix well, pour into muffin tins, cast iron pan or whatever pan you have available. Bake in waiting pre-heated 350-degree oven for 25 to 30 minutes. If tested with toothpick it may not come out completely clean because of cheese and other ingredients but there shouldn't be a whole lot sticking to toothpick. Enjoy! DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.