Ann Porter'S Mexican Cornbread Recipe

Name: Ann Porter'S Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. hot sausage, cooked and drained; 1 large onion, chopped fine; 1/2 tsp. soda; 2 eggs; 1 c. cream-style white corn (little can; measure into a cup); 6 oz. grated Cheddar cheese; 1 c. yellow or white cornmeal; 1 tsp. salt; 1 c. buttermilk or 1 c. milk with 1 1/2 tsp. white vinegar; 1/2 c. oil (optional); 3 plus jalapeno peppers, chopped

Servings: persons

1 lb. hot sausage, cooked and drained
1 large onion, chopped fine
1/2 tsp. soda
2 eggs
1 c. cream-style white corn (little can; measure into a cup)
6 oz. grated Cheddar cheese
1 c. yellow or white cornmeal
1 tsp. salt
1 c. buttermilk or 1 c. milk with 1 1/2 tsp. white vinegar
1/2 c. oil (optional)
3 plus jalapeno peppers, chopped

1
Saute meat and onion; drain well and dry off.
2
Do not brown onion, just cook until it is clear.
3
Sift together the cornmeal, salt and soda.
4
Add eggs, milk, corn and cheese.
5
Stir well with spoon.
6
Add meat, onion, peppers and 1/4 cup oil.
7
In a heavy skillet, add 2 tablespoons oil.
8
Heat on top of stove until smoky. Pour cornmeal mixture into hot skillet.
9
Cook at 400u00b0for 30 minutes.
10
Turn
11
out onto a serving plate.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. hot sausage, cooked and drained, 1 large onion, chopped fine, 1/2 tsp. soda, 2 eggs, and more.

Yes, Ann Porter'S Mexican Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ann Porter'S Mexican Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions