Lynda's Mex-Tex Cornbread

Recipe from Southern Living

More From Southern Living


Ingredients

  • 2 (4.5-ounce) cans chopped green chiles
  • 1 (8 1/2-ounce) can cream-style corn
  • 1 cup yellow cornmeal
  • 1/2 cup (2 ounces) shredded colby-Jack cheese
  • 1 large egg
  • 1/4 cup milk
  • 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons chopped jalapeño pepper (optional)
  • 2 tablespoons bacon drippings

Preparation

  1. Stir together first 10 ingredients in a bowl; stir in jalapeño pepper, if desired.
  2. Coat bottom and sides of a 9-inch cast-iron skillet with bacon drippings. Heat in a 450° oven 5 minutes. Pour cornbread batter into hot skillet.
  3. Bake at 450° for 20 to 25 minutes or until cornbread is lightly browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lynda's Mex-Tex Cornbread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy