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Favorite Mexican Corn Bread Recipe

Favorite Mexican Corn Bread Recipe

I love to cook and have thought about submitting some of my recipes for a long time. My supportive and encouraging mom finally convinced me to stop thinking about it...and do it! I often serve this corn bread with chili.
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:9 servings


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 can (8-1/4 ounces) cream-style corn
  • Dash hot pepper sauce
  • 1/4 cup bacon drippings, melted
  • 1/4 cup chopped green onions
  • 1/2 cup shredded cheddar cheese


  • 1. Combine first five ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan.
  • 2. Bake at 400° for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Yield: 9 servings.

Nutritional Facts

1 serving (1 piece) equals 235 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 583 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein.