I know what you are thinking “Here she goes again with another Cornbread recipe.” Well, I do love cornbread for many reasons. It is not only a great side dish that goes with all sorts of southern foods, but it can also be a meal with the right ingredients like in this Mexican Cornbread.

This Mexican Cornbread goes great with Tex-Mex dishes. Try it with Chicken Tortilla soup, chili, enchiladas, or even a simple taco ring. I used my basic buttermilk cornbread recipe and left out the buttermilk but added a can of corn, Mexican cheese and some salsa. It is really moist and delicious. In 2011, I read that Little Rock, AR along with South Pittsburg, TN and Mansfield, Indiana celebrated their love for Cornbread by having a Cornbread Festival. So, I am guessing that I am not the only one who loves Cornbread. I have several other cornbread recipes that I cannot wait to share with you.

Mexican Cornbread Recipe

1 cup plain cornmeal (not cornmeal mix)
3/4 cup all-purpose flour
1 TB baking powder
3/4 teaspoon salt
1/2 cup sugar
2 beaten eggs, beaten
1 can corn, drained
3/4 cup salsa
3/4 cup Mexican shredded cheese

Combine flour, cornmeal, salt, sugar, and baking powder.
Stir in salsa, eggs, corn and cheese.
Bake in a cast iron skillet.
Bake 325 degrees about 50 minutes or until golden brown.

This post was written by me, Diane Roark. I love hearing from you. Please leave a comment and subscribe on the homepage for e-mail updates of new posts. If you enjoyed this post, I would be grateful if you add it to social media.

Blessings Always,