mexican corn bread

Name: Mexican Corn Bread
Prep time: 10 min
Cook time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1-1/3 cup(s) yellow cornmeal; 1-1/3 cup(s) all-purpose flour; 3 tablespoon(s) sugar; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 - eggs; 1 cup(s) buttermilk; 1 can(s) (8-1/2 oz) cream style corn; 2 tablespoon(s) bacon drippings; 1 - onion powder; 6 - strips bacon, cooked and crumbled; 3/4 cup(s) grated cheddar cheese, divided; 1 tablespoon(s) mild green chilies, chopped

3 Pinches

Anna Vandenhazel

West Valley City, UT

Updated on Nov 19, 2016

Found in a cookbook put out by Stokely-Van Camp in the early 80's. I made this for a Mexican-themed progressive dinner at church (where you eat each course at a different location) and everyone loved it.

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prep time 10 Min

cook time 45 Min

method Bake

yield 8-10 serving(s)

Ingredients

1-1/3 cup yellow cornmeal
1-1/3 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon salt
2 - eggs
1 cup buttermilk
1 can (8-1/2 oz) cream style corn
2 tablespoons bacon drippings
1 - onion powder
6 - strips bacon, cooked and crumbled
3/4 cup grated cheddar cheese, divided
1 tablespoon mild green chilies, chopped

How To Make mexican corn bread

Step 1

Preheat oven to 400F.

Step 2

Butter 9-inch square pan.
Step 3

Combine cornmeal, flour, sugar, baking soda, and salt in large mixing bowl.
Step 4

In separate bowl, beat eggs. Stir in buttermilk, corn, baking drippings, onion, bacon, 1/2 cup cheese, and chilies. Add to cornmeal mixture and stir until well combined.
Step 5

Pour batter into prepared pan and sprinkle with remaining 1/4 cup cheese.
Step 6

Bake 45 minutes.
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