Mexican Cornbread

Donna Brown

By
@gabbiegirl

I received this recipe from a good friend years ago and have made it often over the years. When I have creamed corn in the summertime, I will put enough for the cornbread in a small container and freeze it, then when I need creamed corn for Mexican cornbread I will have just the right amount on hand. I do the same with the green peppers and jalapenos. It is delicious with white beans, soup, or leftover to make a cornbread salad.


pinch tips: How to Knead Dough


Comments:

Method:

Bake

Ingredients

1 1/2 c
self-rising cornmeal
2/3 c
oil
1
small can creamed corn
1 c
buttermilk
2-3
jalapeno peppers, seeded, deveined and chopped
1
bell pepper, green or red or 1/2 of each, chopped
1
onion, chopped
1 cup
shredded cheddar cheese
3
beaten eggs (I sometimes just use 2 if they are large eggs)
1 Tbsp
sugar or sweetner, optional
bacon drippings

Directions Step-By-Step

1
Preheat oven to 350 degrees. Put bacon drippings in 9x13 pan and heat in oven until drippings are good and hot. (This gives your cornbread bottom a good browning.) Pour cornbread mixture into pan. Cook 45-50 minutes until golden brown.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy