Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. corn meal; 2 eggs, beaten; 1 c. milk; 1/2 c. bacon drippings; 1 can creamed corn; 1/2 lb. hamburger; 1 large onion, chopped; 1/2 lb. hot pepper cheese; 2/3 c. yellow, white or blue corn meal; 1/3 c. unbleached all-purpose flour; 1 tsp. baking powder; 1/2 tsp. salt; 4 Tbsp. jalapenos; 1/2 clove garlic, crushed; 1 extra large egg; 4 Tbsp. instant buttermilk; 1/2 tsp. baking soda; 2/3 c. grated sharp Cheddar; 4 Tbsp. chopped green chilies; 1/4 c. chopped chilies; 2/3 c. water; 4 Tbsp. safflower oil

Servings: persons

1 c. corn meal
2 eggs, beaten
1 c. milk
1/2 c. bacon drippings
1 can creamed corn
1/2 lb. hamburger
1 large onion, chopped
1/2 lb. hot pepper cheese
2/3 c. yellow, white or blue corn meal
1/3 c. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
4 Tbsp. jalapenos
1/2 clove garlic, crushed
1 extra large egg
4 Tbsp. instant buttermilk
1/2 tsp. baking soda
2/3 c. grated sharp Cheddar
4 Tbsp. chopped green chilies
1/4 c. chopped chilies
2/3 c. water
4 Tbsp. safflower oil

1
Heat oven to 450u00b0.
2
Prepare 6 muffin cups or one 10-inch cast-iron or other heavy ovenproof pan.
3
Mix dry ingredients together.
4
Stir pepper and cheese into the dry ingredients.
5
In a small bowl, whisk wet ingredients together.
6
Mix dry and wet ingredients together and pour into prepared pan or muffin cups. Bake 15 to 20 minutes.
7
Makes half a dozen muffins or one 10-inch skillet.

1536

kcal

Calories

123

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 22 ingredients. The key ingredients include: 1 c. corn meal, 2 eggs, beaten, 1 c. milk, 1/2 c. bacon drippings, 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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