Favorite Mexican Cornbread Recipe

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Favorite Mexican Cornbread Recipe
Favorite Mexican Cornbread Recipe photo by Taste of Home
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Favorite Mexican Cornbread Recipe

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Publisher Photo
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this corn bread with chili. &mdash'Donna Hypes, Ramona, California
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1 large 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
  • Honey, optional

Directions

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.
Bake at 400° for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired. Yield: 9 servings.
Originally published as Mexican Corn Bread in Country April/May 1993, p51

Nutritional Facts

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

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1 large 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
  • Honey, optional
  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. Drizzle with honey if desired. Yield: 9 servings.
Originally published as Mexican Corn Bread in Country April/May 1993, p51

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Reviews forFavorite Mexican Cornbread

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tyansia User ID: 640349 283326
Reviewed Feb. 7, 2018

"This recipe is easy to throw together in less than five, let it bake while the soup or stew simmers. I made it without the bacon, and threw in a can of roasted chilis (4oz) to accompany vegetarian chili."

MY REVIEW
2124arizona User ID: 845443 268857
Reviewed Jul. 2, 2017

"This corn bread is soo good especially along side soup or stew! Yum!"

MY REVIEW
raphsmom User ID: 5167157 14734
Reviewed Jun. 6, 2010

"This is a gread recipe. I have used it (minus the bacon drippings, and I use the exact amount of finely chopped green pepper instead of the onion) many times. I got the recipe from a Taste of Home magazine a couple of years ago and I love it. It goes great with beans or something that does not have a very strong flavor because this bread certainly does."

MY REVIEW
Isolda User ID: 2915263 201499
Reviewed Dec. 30, 2009

"I love this recipe! I sometimes include some chopped green chilies, but most of the time I make it just the way the recipe states."

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