Mexican Cornbread

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 votes

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

How to Make Mexican Cornbread

Step-by-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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