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Cheesy Mexican Cornbread | Can't Stay Out of the Kitchen | this delectable & savory #cornbread includes #bacon, a layer of #CheddarCheese, & #GreenChilies to give it a little punch. It pairs wonderfully with soup or chili. Buttermilk & sour cream keep it moist so it doesn't crumble when you're eating it. Great side for any occasion. #TexMex #CheesyMexicanCornbread

Cheesy Mexican Cornbread

Teresa Ambra
Cheesy Mexican Cornbread is a savory and sumptuous cornbread made with bacon, green chilies, cheddar cheese and creamed corn. It pair wonderfully with soup or chili, but it's also great as a side to any Tex-Mex entree. It's very moist (instead of dry and crumbly) since it uses both sour cream and buttermilk in the recipe. Great comfort food recipe.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breads, Rolls and Muffins
Cuisine Tex-Mex
Servings 12
Calories 286 kcal

Equipment

  • 1 9x9" glass baking dish
  • 1 large skillet to fry bacon
  • 1 mixing bowl
  • 1 wooden spoon
  • measuring spoons
  • measuring cups
  • 1 sharp knife to dice the onion

Ingredients
  

  • 1 cup yellow corn meal
  • 1/3 cup flour (I used unbleached flour)
  • 1 small onion chopped
  • 1/4 tsp. sea salt
  • 3/4 tsp. baking soda
  • 7 tbsp. granulated sugar (see note below) (This is 1/2 cup sugar minus one tablespoon)
  • 2 large eggs
  • 4 tbsp. bacon drippings (reserved from frying bacon)
  • 3/4 cup buttermilk or soured milk
  • 15 oz. can cream-style corn
  • 1/4 cup sour cream
  • 1 cup sharp Cheddar cheese shredded
  • 6 slices bacon fried crisp, and broken into bite-sized pieces
  • 4 oz. can green chilies diced, undrained

Instructions
 

  • Fry bacon over low to medium heat until crisp but not scorched!
  • Measure out four tablespoons of the grease for the recipe.
  • Break bacon into small pieces.
  • Set aside.
  • Mix together cornmeal, flour, onion, salt, baking soda, sugar, eggs, buttermilk, sour cream, green chilies and creamed-style corn in a large mixing bowl.
  • Stir to combine.
  • Add bacon grease and bacon and stir again to combine.
  • DO NOT ADD the cheese.
  • Pour half of batter into a greased 9x9” glass baking dish.
  • Cover the top of batter evenly with the grated Cheddar cheese.
  • Pour remaining half of batter gently over top of the cheese and spread to the edges of the dish.
  • Bake at 350°for 40-50 minutes.
  • Though the center will be gooey due to the cheese, the cornbread should be completely done.

Notes

NOTE: I used a 9x9” baking dish and it took 50 minutes to bake this completely. The original recipe calls for baking time of 20-30 minutes. That’s only sufficient if you spread the ingredients out into a large baking dish like 8x10” or 9x11”.
 
NOTE: The original recipe called for four slices of bacon. I increased that to six slices.
 
NOTE: The original recipe also called for only two tablespoons granulated sugar. This was an extremely savory cornbread especially with bacon drippings added to the batter. It had no hint of sweetness. I increased the sugar to 7 tablespoons and it had much better flavor and balanced the savory ingredients in the recipe without being too sweet.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 286kcalCarbohydrates: 30gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 57mgSodium: 426mgPotassium: 180mgFiber: 2gSugar: 11gVitamin A: 236IUVitamin C: 5mgCalcium: 101mgIron: 1mg
Keyword bacon, cheddar cheese, cheesy mexican cornbread, cornbread, creamed corn, diced green chilies, mexican, Tex Mex
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