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Favorite Mexican Cornbread

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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    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

Directions

  • Preheat oven to 400°. 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 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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