Mexican Cornbread

1
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.

Rating:

★★★★★ 3 votes

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

How to Make Mexican Cornbread

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.

Printable Recipe Card

About Mexican Cornbread

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




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