Spicy Mexican Style Cornbread Recipe

A delicious, moist and spicy cornbread. Great for breakfast, a snack, or an accompaniment to any meal, like chili or stew. You can turn the spice up or down, per your preference. For the freshest Stone Ground Corn Meal to use for this recipe, visit Bonnecaze Farms online at https://www.bonnecazefarms.com/store/ .

Spicy Mexican Style Cornbread

Ingredients:
1 Cup Papa Tom's Stone Ground Yellow Corn Meal
1 Cup Flour (All-Purpose)
1 tsp Salt
2 Tbs Sugar (and/or 1 Tbs Honey)
1 Tbsp Baking Powder
1 Cup Buttermilk (See alternate option below)
1 Egg (at room temperature)
1 Can Cream Style Corn
1/4 Cup Bacon Drippings (melted), or 1/4 Cup Vegetable Oil
1/2 Cup Shredded Cheddar Cheese (or cheese of your choice)
Dash or two of Hot Sauce
3 Tbsp Chopped Jalapeno (I used jarred jalapenos)
1/4 Cup Minced Onion

Directions

Combine the first five (dry) ingredients in a bowl and whisk together.

In a separate bowl, combine the buttermilk and egg and whisk. Then add the remaining ingredients and stir till mixed.

Add the buttermilk mixture to the dry mixture and stir to mix thoroughly.

Pour the mixture into a greased 8" by 8" baking pan or cast iron

Bake at 400°F for 30 - 35 minutes. Test doneness with a toothpick.

Let cool for 5 minutes and cut into squares. Serve and enjoy!

Buttermilk alternative
If you do not have buttermilk, you can use this alternative, it works great! You are just looking for the acidity of the buttermilk.

Add 1 Tbsp white vinegar to 1 cup of milk. Stir and let sit for 10 minutes, for the milk to turn acidy. Then use as buttermilk per the directions above.

Bonnecaze Farms, LLC
11441 Cedar Park Ave, Bldg 2
Baton Rouge, LA 70809
(225) 756-5046
https://www.bonnecazefarms.com/

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   • Spicy Mexican Style Cornbread Recipe