What you need
4 cups cornmeal
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeño peppers
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn
Instructions
- Boil a pan of water.
- Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling water to form a dough that could be made into a ball.
- Add remaining ingredients except for the creamed corn. Mix to blend, then add creamed corn.
- Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat.
- Remove one cup of the cornbread mixture from the bowl, and add it to the skillet.
- Flatten out the cornbread, and cook as you would a pancake.