Mexicorn Cornbread


Serving 8 people


35 min



Ingredients

  • baking powder 1 tablespoon baking powder
  • baking soda 1/2 teaspoon baking soda
  • buttermilk 1 1/2 cups buttermilk
  • egg 1 large egg
  • flour 1/2 cup flour
  • mexicorn 1 can Mexicorn, drained
  • olive oil 1/4 cup olive oil
  • salt 2 teaspoons bacon fat or additional olive oil
  • yellow cornmeal 1 teaspoon salt
  • 1 cup yellow cornmeal
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How to make it

  1. Preheat oven to 450 degrees. Sift yellow cornmeal, flour, salt, baking powder and baking soda.
  2. Add eggs, 1/4 cup of the oil, and buttermilk.
  3. Whisk well.
  4. Add corn and mix again.Preheat a large cast iron skillet.
  5. Add bacon fat or olive oil. Then pour in batter. Keep over medium heat for 2
  6. 3 minutes. Then put cornbread in 450 degree oven and bake for 20
  7. 25 minutes, or until golden brown and the edges have gotten crispy.