Mexican Corn Bread

Mexican Corn Bread

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Anna Vandenhazel


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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10 Min
45 Min


  • 1-1/3 c
    yellow cornmeal
  • 1-1/3 c
    all-purpose flour
  • 3 Tbsp
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 2
  • 1 c
  • 1 can(s)
    (8-1/2 oz) cream style corn
  • 2 Tbsp
    bacon drippings
  • 1
    onion powder
  • 6
    strips bacon, cooked and crumbled
  • 3/4 c
    grated cheddar cheese, divided
  • 1 Tbsp
    mild green chilies, chopped

How to Make Mexican Corn Bread


  1. Preheat oven to 400F.
  2. Butter 9-inch square pan.
  3. Combine cornmeal, flour, sugar, baking soda, and salt in large mixing bowl.
  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.
  5. Pour batter into prepared pan and sprinkle with remaining 1/4 cup cheese.
  6. Bake 45 minutes.

Printable Recipe Card

About Mexican Corn Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Mexican
Hashtag: #corn bread

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