Mexican Cornbread

Enjoy these as muffins; you can freeze the leftovers. Bacon, corn, jalapenos and cheddar cheese almost make these a meal in themselves!

Yield: 12 servings ( Serving Size: 2 pieces )
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  • 6 slice(s) bacon, cooked crisp chopped
  • 2 tablespoon(s) jalapeno peppers chopped
  • 1 small onion chopped fine
  • 6 ounce(s) Monterrey-Jack Cheese shredded
  • 1 cup(s) cornmeal
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) baking soda
  • 3/4 teaspoon(s) salt
  • 4 tablespoon(s) bacon grease
  • 1 cup(s) corn
  • 1 cup(s) buttermilk
  • 3 large eggs slightly beaten


  1. Combine dry ingredients and mix well. Add liquid ingredients and mix well. Add vegetables, cheese and bacon, stirring after each addition. Bake in greased muffin tins in a preheated oven at 350 degrees F. for 30 minutes, or until top of muffins are browned.

  2. Note: Good cold but you can make ahead and reheat. You can freeze the leftovers.
August 2013

This recipe is a personal recipe added by JoanneGreen and has not been tested or endorsed by MyRecipes.

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