Mexican Corn Bread Recipe

Name: Mexican Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. ground sausage; 2 c. corn meal; 1/2 c. flour; 3 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 2 eggs, beaten; 3 hot canned peppers, chopped; 1 large onion, chopped; 1 (11 oz.) can Mexican style or whole kernel corn, drained; 2 c. buttermilk; 1/2 c. shredded Cheddar cheese

Servings: persons

8 oz. ground sausage
2 c. corn meal
1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
3 hot canned peppers, chopped
1 large onion, chopped
1 (11 oz.) can Mexican style or whole kernel corn, drained
2 c. buttermilk
1/2 c. shredded Cheddar cheese

1
In a deep cast-iron skillet, fry sausage until done.
2
Reserve 2 to 3 tablespoons of drippings after draining.
3
Combine corn meal, flour, baking powder, soda and salt.
4
In a separate bowl, combine eggs, peppers, onion, corn, buttermilk and cheese.
5
Add to corn meal mixture.
6
Stir in sausage and reserved drippings.
7
Pour into greased skillet and bake at 450u00b0 for 20 to 25 minutes.
8
Serve warm from skillet.
9
Yields 12 servings.

1323

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 8 oz. ground sausage, 2 c. corn meal, 1/2 c. flour, 3 tsp. 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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