Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. corn meal; 1 c. flour; 2 tsp. baking powder; 1 tsp. baking soda; dash of salt; 1 (No. 2) can cream-style corn; 1 scant c. cottage cheese; 1 egg; 1/4 c. vegetable oil; 1 c. buttermilk; 1 to 2 c. grated Cheddar cheese; sliced hot banana peppers (as needed)

Servings: persons

2 c. corn meal
1 c. flour
2 tsp. baking powder
1 tsp. baking soda
dash of salt
1 (No. 2) can cream-style corn
1 scant c. cottage cheese
1 egg
1/4 c. vegetable oil
1 c. buttermilk
1 to 2 c. grated Cheddar cheese
sliced hot banana peppers (as needed)

1
Combine all ingredients, except grated cheese and peppers. Pour 1/2 of mixture in large oiled pan.
2
Cover generously with sliced hot banana peppers.
3
Sprinkle with grated Cheddar cheese. Add remaining batter.
4
Bake 45 minutes at 350u00b0.
5
Let set 10 to 15 minutes before cutting.
6
Delicious hot or cold.
7
Can be baked in large iron skillet or long oblong cake pan.

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: 2 c. corn meal, 1 c. flour, 2 tsp. baking powder, 1 tsp. baking soda, and more.

Yes, Mexican Cornbread falls under the General 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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