Favorite Mexican Cornbread
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 9 servings.
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. —Donna Hypes, Ramona, California
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
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2 tablespoons sugar
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1 cup buttermilk
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1 large egg, room temperature, beaten
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1 can (8-1/4 ounces) cream-style corn
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Dash hot pepper sauce
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1/4 cup bacon drippings, melted
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1/4 cup chopped green onions
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1/2 cup shredded cheddar cheese
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Honey, optional
Directions
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1.
Preheat oven to 400°. Combine first 5 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.
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2.
Bake 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.
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