Favorite Mexican Cornbread

Name: Favorite Mexican Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9 servings.
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, room temperature, 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

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. —Donna Hypes, Ramona, California

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, room temperature, 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.

Nutrition Facts

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

Originally published as Mexican Cornbread in Country April/May 1993

Reviews

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Average Rating:

tyansia

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.
2124arizona

Jul 2, 2017

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

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.
Isolda

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.