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Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from COOKING WITH THE WISE ONE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buttermilk
1½ cups self rising cornmeal
1/2 cup Wesson oil
2-3 Jalapeño peppers
2-3 shakes garlic powder
8 slices bacon
1 small can white corn, drained
3 eggs
2 cups sharp cheddar cheese (or extra sharp)
1 small bell pepper
Directions:
Directions:
Fry bacon and crumble into pieces. Chop Jalapeno and bell peppers. Grate cheese. Whip eggs lightly with a whisk. Combine all ingredients and stir. Pour into a greased 1½ quart baking dish. Bake at 350º for 30-35 minutes.

You can also make into muffins. One recipe will make about 18 muffins. If you make muffins, reduce cooking time to 20-25 minutes.

Hint: It is easier to cut the raw bacon into pieces and then fry. Eliminates the need to wait for it to cool so you can crumble.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
One of my favorite dishes for taking to covered dish events. Everybody loves it. Add more or less Jalapeños depending on your taste. Or make two - mild and spicy.

 

 

 

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