Ann Porter'S Mexican Cornbread
Savory Mexican cornbread packed with spicy sausage, sweet corn, and melty cheddar—perfect for a hearty breakfast or a crowd‑pleasing side
Ingredients
- 1 lb. hot sausage, cooked and drained ⓘ
- 1 large onion, chopped fine ⓘ
- 1/2 tsp. soda ⓘ
- 2 eggs ⓘ
- 1 c. cream-style white corn (little can; measure into a cup) ⓘ
- 6 oz. grated Cheddar cheese ⓘ
- 1 c. yellow or white cornmeal ⓘ
- 1 tsp. salt ⓘ
- 1 c. buttermilk or 1 c. milk with 1 1/2 tsp. white vinegar ⓘ
- 1/2 c. oil (optional) ⓘ
Instructions
- Sauté the cooked sausage and finely chopped onion in a skillet until the onion is translucent, then drain and set aside.
- Sift together yellow cornmeal, salt, and baking soda in a large bowl.
- Add the eggs, buttermilk (or milk with vinegar), corn, and grated cheddar to the dry mixture and stir until well combined.
- Fold in the sautéed sausage, onion, and 1/4 cup oil.
- Heat a heavy skillet over medium heat, adding 2 tablespoons oil and allowing it to get hot and slightly smoky.
- Pour the batter into the hot skillet and spread evenly.
- Cook at 400°F (200°C) for about 30 minutes, or until the top is golden brown and a toothpick comes out clean.
- Remove from the oven, let cool slightly, then cut into squares and serve warm.
Tips & Substitutions
For extra flavor, consider adding chopped jalapeños or bell peppers to the batter. If you want a lighter version, you can substitute turkey sausage for the hot sausage. Make sure to measure the corn accurately, as too much can alter the texture. This recipe can also be customized with different types of cheese or spices to suit your taste preferences.
Serving Suggestions
This Mexican cornbread pairs beautifully with Santa Fe Nachos or a fresh green salad. It's perfect as a side dish for chili or barbecued meats. Consider serving it with a dollop of sour cream or guacamole for added richness. You can also enjoy it as a standalone snack or breakfast item.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual squares in the microwave for about 30 seconds or until warm. Alternatively, you can reheat in a skillet over medium heat for a few minutes to maintain the cornbread's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ann Porter'S Mexican Cornbread contains roughly 564 calories, with 20g protein, 47g carbohydrates, and 34g fat. It is an excellent source of vitamin A (301% of the Daily Value), iron (62% of the Daily Value), and protein (39% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1695mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of cream-style corn?
Yes, you can use frozen corn. Just thaw and drain it before adding to the batter. However, cream-style corn gives a unique sweetness and moisture, so you may want to add a little extra milk if you choose frozen corn to maintain the right texture.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just be sure to stir it again before pouring it into the skillet. If you bake it ahead, let it cool completely before storing, and then reheat as needed.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes to thicken before using it in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).