Ances Mexican Cornbread

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Ances Mexican Cornbread

This is an original recipe I put together, goes well with soups and veggies.

Yield: 20 TO 24


  • 3 large eggs
  • 6 full slices crisp fried bacon, crumbled
  • 1 12-ounce package sharp grated cheese
  • 1 can Green Giant mexicorn
  • 3 cups yellow self-rising cornmeal
  • 1/3 cup corn oil
  • 1/2 large onion, grated
  • 4 whole jalapeno peppers, grated
  • whole milk, warm


Preheat oven to 350 degrees.

Beat eggs in a large bowl, add remaining ingredients and add warm whole milk to bring the mixture to a "smooth" consistency. Spoon into 2 well-oiled muffins pans.

Fill muffin cups about half full. Bake in a preheated 350 degree oven until golden brown.


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