Favorite Mexican Cornbread
Total TimePrep: 10 min. Bake: 35 min.
- 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
- 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 Facts1 piece: 235 calories, 9g fat (5g saturated fat), 38mg cholesterol, 583mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 6g protein.
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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.
Jul 2, 2017
This corn bread is soo good especially along side soup or stew! Yum!
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.
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.