Glutton's Mexican Cornbread
Ingredients
- 3 cups cornmeal ⓘ
- 12 cup flour ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons salt ⓘ
- 2 tablespoons sugar ⓘ
- 3 eggs, beaten ⓘ
- 2 12 cups buttermilk ⓘ
- 12 cup oil ⓘ
- 1 large onion ⓘ
- 12 teaspoon garlic powder ⓘ
- 1 -2 fresh jalapeno, chopped (use jarred, pickled jalapeno for less zing) ⓘ
- 1 ounce chopped pimiento (optional) ⓘ
- 14 lb bacon, crisply cooked (optional) ⓘ
- 1 (15 ounce) can creamed corn (for a less moist bread, substitute a can of fiesta corn) ⓘ
- 1 12 cups grated cheddar cheese ⓘ
Instructions
- Preheat oven to 400.
- Make sure eggs, buttermilk, and cheese are at room temperature.
- It helps to assemble all the ingredients before starting.
- Chop up the jalapenos and onion.
- Crumble the bacon into little pieces.
- Mix the dry ingredients in a large bowl.
- In another bowl, whisk the buttermilk, eggs, and oil.
- Pour mixture into the dry ingredients' bowl with a few large spoon strokes.
- Just barely mix; do not beat.
- Fold in onion, garlic powder, jalapenos, pimento, bacon, corn, and cheese.
- Bake in 400 degree oven for 30 minutes.
- It fills a 8 x 8 pan very thickly.
- Because this is a very moist cornbread, you may want to cook it a while longer to suit your tastes.
Nutrition & Diet Analysis (per serving)
1062
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).