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–+ servings

Get the Recipe: Mexican Cornbread

Prep: 5 minutes
Cook: 20 minutes
Total: 5 minutes
Yield: 8 slices
Author: Annie Holmes
This Mexican Cornbread is a side dish everyone loves!
5 from 1 rating
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Ingredients
 

  • 1½ cup cornmeal
  • ½ cup flour, I used gf
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ½ cup sour cream
  • 2 eggs, beaten
  • 3 tablespoons butter
  • 1½ cup shredded cheese
  • 1 can creamed white corn
  • 1 small can of green chilies
  • ¼ cup finely chopped red bell pepper

Equipment

Instructions
 

  • Preheat oven 400 degrees Place butter in a large cast iron skillet; put skillet in the oven while it is preheating. Remove skillet when butter is completely melted.
  • In a medium size mixing bowl, combine all dry ingredients well, add the remaining ingredients and mix well.
  • Pour melted butter into the cornmeal mixture and lightly mix.
  • Pour batter into preheated skillet. Bake 20 minutes or until a knife comes out clean.
Serving: 1 slice (1/8th of recipe), Calories: 335kcal, Carbohydrates: 38.1g, Protein: 11.7g, Fat: 16.3g, Cholesterol: 85.6mg, Sodium: 507.4mg, Fiber: 2.9g, Sugar: 3.4g
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