Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cornmeal; 3 Tbsp. sugar; 1 1/3 c. all-purpose flour; 1/2 tsp. baking soda; 1 tsp. salt; 2 eggs; 1 c. buttermilk; 1 (8 1/2 oz.) can cream-style corn; 2 Tbsp. bacon drippings; 1 medium onion, finely chopped; 6 strips bacon, cooked; 3/4 c. grated American cheese; 1 to 2 chopped green chilies

Servings: persons

1 1/2 c. cornmeal
3 Tbsp. sugar
1 1/3 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. buttermilk
1 (8 1/2 oz.) can cream-style corn
2 Tbsp. bacon drippings
1 medium onion, finely chopped
6 strips bacon, cooked
3/4 c. grated American cheese
1 to 2 chopped green chilies

1
Preheat oven to 400u00b0.
2
Butter a 9-inch square pan.
3
Combine cornmeal, flour, sugar, baking soda and salt in a large mixing bowl.
4
Beat eggs.
5
Stir in buttermilk, corn, bacon drippings, onion, bacon, 1/2 cup of cheese and chilies; add to cornmeal mixture.
6
Stir until well combined.
7
Add to cornmeal mixture.
8
Mix well.
9
Pour into buttered pan; sprinkle with remaining cheese. Bake 45 minutes.

1473

kcal

Calories

101

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 13 ingredients. The key ingredients include: 1 1/2 c. cornmeal, 3 Tbsp. sugar, 1 1/3 c. all-purpose flour, 1/2 tsp. baking soda, 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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