Mexican Cornbread
By
Donna Brown
@gabbiegirl
1
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.
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
How to Make Mexican Cornbread
- 1Preheat 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 Mexican Cornbread
Course/Dish: Savory Breads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
