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mexican cornbread southern style

(3 ratings)
Cann_Privately avatar
Blue Ribbon Recipe by
Cyann Privately
@Cann_Privately
Unknown, FL

This is an old family recipe from a dear departed loved one of mine, she was from New Orleans. When she gave me the recipe secrets, she was in her 90's. When Mrs. Margaret made Mexican Cornbread, she'd change the ingredients one of two ways. The changes are included in () in the ingredients.

Blue Ribbon Recipe

Green chilies add a Mexican flair to this Southern-style cornbread. Bacon adds a nice saltiness and is a nice contrast to the pops of sweet corn. This from-scratch cornbread is savory and filled with texture and flavor. Serve alone with butter or with chili or soup.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For mexican cornbread southern style

  • 6 slice
    bacon
  • 1 c
    cornmeal
  • 3/4 c
    all-purpose flour
  • 3 tsp
    sugar, or ¼ cup sugar (some people like it sweeter)
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 lg
    eggs
  • 1 c
    buttermilk
  • 3 Tbsp
    unsalted butter, melted, (or bacon grease)
  • 1 can
    diced green chiles, drained and chopped (4 oz) (or ¼ cup jalapeño peppers, seeded and chopped)
  • 1 c
    kernel corn
  • 1 c
    sharp cheddar cheese (or 1/2 cup shredded cheddar cheese plus 1/2 cup shredded Monterey Jack cheese)

How To Make mexican cornbread southern style

  • Fry bacon.
    1
    In a frying pan, add bacon and start frying the bacon. When bacon begins to curl, flip it with a fork. Continue cooking the bacon until it is done. Using tongs, remove the pieces from the pan and place them onto paper towels to drain. Set aside. When bacon is cool, then break it into small/medium pieces. Reserve the bacon grease. Set aside.
  • Preheat a skillet with bacon grease in the oven.
    2
    Place an 8-inch skillet, with the bacon grease, in an oven set to preheat to 425 degrees F while you prepare the cornbread (approximately 8 minutes).
  • Whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
    3
    In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
  • Whisk together eggs, buttermilk, diced green chiles, and melted butter.
    4
    In a separate medium-sized bowl, whisk together eggs, buttermilk, diced green chiles, and melted butter.
  • Combine the wet and dry ingredients.
    5
    Combine the wet and dry ingredients. Mix until everything is just combined.
  • Fold in the green chiles, corn, and cheese.
    6
    Fold in the green chiles, corn, and cheese.
  • Fold in the bacon.
    7
    Fold in the bacon.
  • Pour the cornbread over the hot grease.
    8
    Carefully remove the hot skillet from the oven. Pour the cornbread over the hot grease.
  • Pour the cornbread over the hot grease. and bake.
    9
    Place the skillet back into the oven. Bake for 23- 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Cool the cornbread.
    10
    When the cornbread is done, remove the cornbread from the oven. Cool for 10 to 15 minutes. Then cut and serve while warm.
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