My Mexican cornbread has Hatch NM green chili, cheddar cheese, corn and onions that have been sautéed in bacon grease. I bake it in a cast iron skillet....that has a spoonful of bacon grease melted.
Wow. Sounds great.
That sounds great, I have an obsession with green chilies. Can your post the amounts?
Sugar would be all wrong in that kind of cornbread. And I think the ones without sugar go much better with soups and stews. Just for snacking, I like the Yankee cornbread. But don’t tell anyone, I will have to move.
Your cooking sounds a lot like my mom’s. I can’t bake my corn bread in a skillet for my husband’s family because his sister can’t eat anything from a skillet. She has too much iron in her blood and it has to be filtered several times a month. I never knew the problems for some eating from an iron skillet.