Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. fresh cornmeal; 1/2 c. flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 tsp. sugar; 1/2 c. shredded Cheddar cheese; 1 (8 oz.) can whole kernel corn, drained; 1 egg, beaten; 1/2 c. milk; 3 jalapenos, chopped; 2 Tbsp. bacon grease

Servings: persons

1/2 c. fresh cornmeal
1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c. shredded Cheddar cheese
1 (8 oz.) can whole kernel corn, drained
1 egg, beaten
1/2 c. milk
3 jalapenos, chopped
2 Tbsp. bacon grease

1
Preheat oven to 350u00b0.
2
Stir all the ingredients together, except the bacon grease.
3
You can use any of the following pans to
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cook
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this
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cornbread.
7
Heat the 2 tablespoons bacon grease in
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a 9-inch cast-iron skillet, 2 cast-iron corn stick pans with 1/2
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teaspoon bacon grease in each section or 1 pie shape divided cast-iron skillet with 1/2 teaspoon bacon grease in each
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section. I
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prefer
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the
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pie shape skillet because I like a
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lot
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of crust.
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Whichever pan you decide to use, heat the grease in
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it until hot, pour batter in and bake for 20 to 25 minutes.

379

kcal

Calories

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 11 ingredients. The key ingredients include: 1/2 c. fresh cornmeal, 1/2 c. flour, 2 tsp. baking powder, 1/2 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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