I was born and raised in the south, so I am a big fan of pinto beans and cornbread, black eyed peas, turnip greens, cabbage, purple hull peas and collard greens. Cornbread goes perfectly, with any or all of these dishes. I don’t know about ya’ll, but dry cornbread is just not that appetizing. Moist, mouth watering cornbread is something that is hard to come by. Unless, you make my mouth watering Mexican cornbread. This cornbread is so moist and flavorful, you can just about make it a meal in itself!
1 1/2 cup yellow all purpose cornmeal
3/4 cup all purpose flour
1 can cream style corn
3 jalepenos diced (seeds removed for mild, seeds left in for hot)
1 1/2 cup shredded, sharp cheddar cheese
1 large onion diced
4 strips crispy cooked bacon (crumbled)
1/4 cup black olives (chopped)
1 teaspoon salt
1 1/2 teaspoon baking powder
Preheat the oven to 425 degrees.
In a large mixing bowl, combine the cornmeal, flour, salt and baking powder. Add the chopped onion, diced jalapeno, shredded cheeese, chopped black olive, crumbled bacon, cream style corn and eggs. Mix well. Mixture will be thick and lumpy. Pour into a well greased 9X11 baking pan. place the pan into the 425 degree pre-heated oven and bake for 45 minutes to one hour.
This mouth watering Mexican cornbread is best served warm. It goes wonderfully with black eyed peas, cabbage, turnip greens, pinto bans and of course ham, pork chops or pork roast. Make a pan of this mouth watering Mexican cornbread today and watch how quickly it becomes a family favorite, that will be asked for time and time again!