This recipe has traveled all over the south in various forms. I think it originated in Texas but I might be wrong.

Corn bread is on of the best tasting quick breads and everyone has their own favorite way to cook and eat it. Some folks like corn bread and butter milk while others like to serve it with soups or chili.

I love Mexican style cornbread and here's 2 really easy ways to make it. The first way uses Jiffy brand corn muffin mix and the second recipe is my own made from scratch version.

This one is so easy that anyone can make it. First I want you to pre-heat your oven to 400F. That done, assemble these ingredients:

1. 2 boxes Jiffy brand corn muffin mix
2. 2 eggs
3. eight slices bacon cooked and crumbled
4. 1/2 cup onion
5. 1/2 cup whole kernel corn, drained well
6. 1 jalapeno pepper diced finely(remove pith first)
7. 1/2 cup milk or 3/4 cup buttermilk
8. 1/4 cup bacon fat ( from cooking the bacon)
9. 1/2 cup finely shredded cheddar cheese

Preparation

Oil a muffin pan and set aside for now. Next  cut the bacon into 1/4 inch dice and brown until crispy over medium heat. Take bacon out of pan and set aside. Remove 1/4 cup of the drippings to  add to batter. Return pan and remaining drippings to heat and caramelize (saute till golden brown) onions corn and diced jalapeno peppers. Remove from pan when onions are done.

In a large bowl beat the eggs and stir in the milk and bacon drippings. Add the two boxes of Jiffy corn muffin mix and mix thoroughly. Fold in the other ingredients and set aside for a minute so you can prep the pan.

Put the oiled muffin tin in the oven for about 3 minutes to get it nice and hot. Remove from oven and spoon the batter into the muffin tin and bake at 400F for about 15-20 minutes depending on your oven. Check it after 15 minutes and if need be cook for a little longer. Remember you want it to be  nice and golden brown.

When your Mexican corn muffins are done let them sit for about 10 minutes before you remove from the pan and serve with whatever meal you have.This bread is a great accompaniment to red beans and rice also!

First oil or grease a cast iron skillet. Assemble the following ingredients:

1. 2 cups self rising corn meal
2. 1/4 cup sugar
3. 1/4 cup oil
   
4. 1/2 cup chopped bacon cooked crispy
5. 1/2 cup corn relish
6. 1 jalapeno pepper cleaned and diced
7. 1/2 cup diced red onion
8. 3/4 cups skim milk
9. 1/4 cup sour cream
10. 1/2 cup shredded cheddar cheese
11. 2 eggs
    

Preparation

First I like to saute the onions and jalapeno peppers just until they get a little soft. Set aside and mix eggs, milk, sour cream and oil or bacon fat in large bowl. Add corn meal and sugar and mix well. Now, fold in the bacon, onions and peppers and I/2 of the cheese.

Heat up your skillet over medium high heat and when its good and hot pour your batter into it. Hear that sizzle? That means it's going to be nice and crispy outside and Oh, so good inside!

Sprinkle the remaining cheese on top and bake on center rack of 400F oven for 20- 30 minutes depending upon your oven. Start checking it at about 20 minutes and because of the cheese topping you might want to use the knife test. Insert a sharp knife into the bread and if it comes out clean then the bread is done.

Set bread out to cool for at least 10 minutes before serving. This is so good you'll want to eat it every day! In closing I truly hope you enjoy this recipe as much as I do and feel free to contact me with any questions or complaints. Now go make Mexican cornbread for your hungry family!