Sweet Mexican Cornbread is out of this world delicious. This amazing cornbread starts with a Zatarain's Honey Butter Cornbread Mix. It also includes cheddar cheese, green chilies and bacon for a sweet, savory and spicy taste that's just awesome. Every bite is melt-in-your-mouth good. It's terrific served with soup, chili or stew. You won't want cornbread any other way after sampling this fantastic recipe.
1 large cast-iron skillet or large oven-proof skillet
1 large mixing bowl
1 wooden spoon
1 large skillet to fry bacon
measuring cups
measuring spoons
1 spatula
Ingredients
12.5oz. boxZatarain's Honey Butter Cornbread Mix
1largeegg
1/2cuphalf-and-half(You can also use milk)
6tbsp.unsalted buttermelted
14-oz.canSouthwestern whole kernel corndrained (or Fiesta Corn, or Mexicorn)
4oz. cangreen chiliesdiced and drained (optional, but better with it!)
5slicesbaconcrisp cooked and crumbled; reserve bacon grease
1cupsharp cheddar cheeseshredded
Instructions
Preheat oven to 375º.
Fry bacon in skillet over medium heat until crisp.
Be careful not to over-fry the bacon so it scorches!
Drain bacon on paper towels.
Break bacon up into small pieces.
Set aside.
Meanwhile, pour the bacon drippings from frying the bacon into a cast iron skillet or 9x13” baking dish.
Set aside.
Mix cornbread per the directions on the box.
Combine cornbread mix with egg, half-and-half (or milk) and melted butter and stir to combine.
Add all the other ingredients and stir again to combine.
Pour cornbread batter into cast iron skillet with bacon drippings.
Bake at 375º for 30 minutes or until a toothpick inserted in center comes out clean.
Notes
NOTE: This recipe is good with or without the green chilies.NOTE: The Zatarains' cornbread mix required the egg, milk (or half-and-half) and melted butter.