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Screaming Eagle

Southwest Cajun style cornbread

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This is good stuff. Almost a meal in itself. I made some the other day and it's still moist inside after 2 days. I also modified it a bit by adding 3 stalks of thinly sliced celery that I had available and used a whole medium onion. Would have added maybe 1/2 bell pepper and maybe even some minced garlic if I'd had it available. I cooked it (be sure the oven is good and hot) until the top edges were sorta crunchy and the whole top was 'solid' to make sure the insides were done.


Southwestern Style Cornbread


2 - C cornmeal mix white or yellow (not jiffy!!!)

1 - Table spoon self rising flour

¼ - tea spoon granulated garlic

1 - Cup Sharp Cheddar Cheese (shredded)

½ - Cup finely chopped onions

2- Table spoons chopped Jalapeno peppers

You can remove the seed and membrane so it

won't be so hot! But this is where you can make it as hot

as you want.

1- 15 oz. can of a name brand cream style corn. All of it.

1- 15 oz can of a name brand Whole kernel corn drained

1 - small jar of pimientos (finely chopped

½ - Cup vegetable oil

¾ - Cup butter milk


Pre. Heat oven to 400F

Mix all ingredients together

In a 10 inch cast iron skillet. Add a little vegetable oil

and roll it around and place on a top eye till it starts to

smoke then roll around again and add your mix. Shake it

to level it then place it into your hot oven,



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Not sure exactly. Maybe Jiffy has baking powder in it or something? I used cheapo corn. I don't know why it says name brand.

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