Get It Straight With Cast Iron Straight Sided Cornbread and Muffin Pan

The entire family will enjoy cornbread muffins from your Lodge straight-sided 6 muffin pan. Cornbread muffins are timeless favorites with soups, chili or stews. How about a change of pace with Mexican cornbread? How about blueberry muffins for a special breakfast treat? The cornbread pan measures 7.5 inches by 5.25 inches. The muffins are 2.50 inches in diameter and 1.50 inches in depth. You might need two pans for a full batch of muffins or corn bread. Pre-seasoned and ready to use when you open the box. Made in the USA, Lodge is a name you can trust
for lasting quality.

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Mexican Cornbread Recipe by Diana Rattray, Southern Food Guide

Cook Time: 30 minutes
Ingredients:

* 1 cup yellow cornmeal
* 1/3 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 teaspoons baking powder
* 2 eggs, beaten
* 1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
* 1/2 cup vegetable oil
* 1 small can (approximately 8 ounces) cream-style corn
* 1/4 cup finely chopped onion
* 2 tablespoons chopped bell pepper (red and green both)
* 1 to 2 tablespoons finely chopped jalapeno pepper, optional
* 1/2 cup shredded Monterey Jack cheese

Preparation:
In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.
Bake at 350° for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat the greased pan before adding batter.

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