Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c. cornmeal; 1/2 tsp. salt; 2 Tbsp. soda; 1 c. milk; 1 c. corn niblets; 1/2 c. bacon drippings; 1/2 lb. cheese, grated; 2 eggs; 1 small onion, chopped; 2 jalapeno peppers, chopped

Eats Now Editorial Team · Meat & Poultry

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Mexican Cornbread – a delicious recipe with cornmeal, salt, soda, milk, corn niblets, bacon. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 c. cornmeal
1/2 tsp. salt
2 Tbsp. soda
1 c. milk
1 c. corn niblets
1/2 c. bacon drippings
1/2 lb. cheese, grated
2 eggs
1 small onion, chopped
2 jalapeno peppers, chopped

1
Mix cornmeal, salt, soda and add milk, corn, cheese and eggs. Mix well, add onions, pepper and bacon drippings.
2
Bake at 350u00b0 for 45 minutes in iron skillet.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. cornmeal, 1/2 tsp. salt, 2 Tbsp. soda, 1 c. milk, 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.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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