Mexican Cornbread

Name: Mexican Cornbread
Cuisine: American
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

By Donna Brown
@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 votes5

Comments:

15 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
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How to Make Mexican Cornbread

Step-by-Step

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.

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