Mexican Cornbread

22 ingredients
7 steps

Ingredients

  • 1 c. corn meal
  • 2 eggs, beaten
  • 1 c. milk
  • 1/2 c. bacon drippings
  • 1 can creamed corn
  • 1/2 lb. hamburger
  • 1 large onion, chopped
  • 1/2 lb. hot pepper cheese
  • 2/3 c. yellow, white or blue corn meal
  • 1/3 c. unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 Tbsp. jalapenos
  • 1/2 clove garlic, crushed
  • 1 extra large egg
  • 4 Tbsp. instant buttermilk
  • 1/2 tsp. baking soda
  • 2/3 c. grated sharp Cheddar
  • 4 Tbsp. chopped green chilies
  • 1/4 c. chopped chilies
  • 2/3 c. water
  • 4 Tbsp. safflower oil

Directions

  1. 1
    Heat oven to 450°.
  2. 2
    Prepare 6 muffin cups or one 10-inch cast-iron or other heavy ovenproof pan.
  3. 3
    Mix dry ingredients together.
  4. 4
    Stir pepper and cheese into the dry ingredients.
  5. 5
    In a small bowl, whisk wet ingredients together.
  6. 6
    Mix dry and wet ingredients together and pour into prepared pan or muffin cups. Bake 15 to 20 minutes.
  7. 7
    Makes half a dozen muffins or one 10-inch skillet.

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