Mexican Cornbread Recipe

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

Servings: persons

1 c. yellow corn meal
1 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 c. buttermilk
1 egg, beaten
1 (8 3/4 oz.) can cream-style corn
dash of hot pepper sauce
1/4 c. bacon dripping, melted
1/4 c. minced green onions, with tops
1/2 c. shredded Cheddar cheese

1
Combine first five ingredients in a large mixing bowl.
2
Set aside.
3
In another bowl combine buttermilk and eggs.
4
Add corn and remaining ingredients.
5
Pour over dry ingredients and stir until blended.
6
Do not overmix.
7
Pour batter into a greased 8-inch square baking dish or pan.
8
Bake at 400u00b0 for 35 minutes or until bread tests done.
9
Cool 5 minutes before cutting into squares.

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 corn meal, 1 c. all-purpose flour, 1 Tbsp. baking powder, 1 tsp. salt, and more.

Yes, 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.

Mexican Cornbread

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