Mexican Corn Bread Recipe

Name: Mexican Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c yellow cornmeal; 1 c all-purpose flour; 2 T sugar; 1 T baking powder; 1 T salt; 1 c buttermilk; 1 egg, beaten; 1 can (8 3/4 oz) cream style corn; dash hot pepper sauce; 1/4 c bacon drippings, melted; 1/4 minced green onions with tops; 1/2 c shredded cheddar cheese

Servings: persons

1 c yellow cornmeal
1 c all-purpose flour
2 T sugar
1 T baking powder
1 T salt
1 c buttermilk
1 egg, beaten
1 can (8 3/4 oz) cream style corn
dash hot pepper sauce
1/4 c bacon drippings, melted
1/4 minced green onions with tops
1/2 c shredded cheddar cheese

1
Combine the first 5 ingredients in a large bowl and set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients.
2
Pour over dry ingredients and stir just until blended.
3
Do not overmix.
4
Pour batter into a greased 8 inch square pan.
5
Bake at 400 degrees for 35 minutes or until bread tests done. Cool 5 minutes before cutting.
6
Serve warm or cold.
7
9 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 c yellow cornmeal, 1 c all-purpose flour, 2 T sugar, 1 T baking powder, and more.

Yes, Mexican Corn Bread 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.

Mexican Corn Bread

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