Lazy Man'S Mexican Corn Bread
A quick, flavorful Mexican-inspired corn bread featuring picante sauce and optional bacon, perfect for casual gatherings, breakfast, or as a side dish with spicy meals.
Ingredients
Instructions
- Beat the egg (if using), then add the self-rising cornmeal, picante sauce, and enough milk to make the mixture smooth.
- Spray an iron skillet or muffin pan with nonstick cooking spray.
- Pour the batter into the prepared pan.
- Bake at 375°F (190°C) for about 30 minutes or until done.
- For extra flavor, fry a few strips of bacon until very crisp and crumble into the batter before baking.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you're out of picante sauce, salsa can be a great substitute. If you prefer a vegetarian version, you can skip the bacon entirely or use a vegetarian bacon alternative. The egg is optional; leaving it out will yield a denser cornbread. For added texture, mix in some shredded cheese or jalapeños.
Serving Suggestions
Serve this cornbread warm, perhaps alongside a bowl of chili or as a side to your favorite Mexican recipes. It pairs beautifully with Eggs Taos for breakfast or can be enjoyed on its own with a dollop of sour cream. You can also slice it into squares and serve it with a side of Ladonna Dip for a delicious appetizer.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, wrap in foil and warm in the oven at 350°F (175°C) until heated through, or microwave briefly until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lazy Man'S Mexican Corn Bread contains roughly 1015 calories, with 17g protein, 201g carbohydrates, and 18g fat. It is an excellent source of iron (57% of the Daily Value), calcium (50% of the Daily Value), and protein (34% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 802mg per serving (35% 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 make this cornbread without eggs?
Yes, you can make this cornbread without eggs. The egg helps bind the ingredients and adds moisture, but omitting it will still yield a tasty result. Just ensure you mix the batter well to achieve a good consistency.
What can I substitute for self-rising cornmeal?
If you don't have self-rising cornmeal, you can make your own by combining regular cornmeal with baking powder and salt. Use 1 cup of cornmeal, add 1 teaspoon of baking powder, and 1/4 teaspoon of salt for each cup of self-rising cornmeal needed.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached. It should spring back when lightly touched. Baking times may vary, so keep an eye on it after 25 minutes.
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).