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
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1 1/2 cself-rising cornmeal
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2/3 coil
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1small can creamed corn
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1 cbuttermilk
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2-3jalapeno peppers, seeded, deveined and chopped
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1bell pepper, green or red or 1/2 of each, chopped
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1onion, chopped
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1 cupshredded cheddar cheese
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3beaten eggs (I sometimes just use 2 if they are large eggs)
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1 Tbspsugar or sweetner, optional
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·bacon drippings
How to Make Mexican Cornbread
- 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.
About Mexican Cornbread
Course/Dish: Savory Breads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
