mexican cornbread
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.
prep time
cook time
method
Bake
yield
Ingredients
- 1 1/2 cups self-rising cornmeal
- 2/3 cup oil
- 1 - small can creamed corn
- 1 cup 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 tablespoon sugar or sweetner, optional
- - bacon drippings
How To Make mexican cornbread
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Step 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.
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