Print Recipe

Mexican Creamed Cornbread

  • 2 large eggs
  • 1/4 cup canola oil or bacon drippings
  • 1 cup buttermilk
  • 4-ounce can chopped green chiles, drained
  • 1 cup canned creamed corn
  • 2 tablespoons finely chopped pimientos
  • 1/4 cup finely chopped onion
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal (white cornmeal is fine if you don't have yellow)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoonvbaking powder
  • 1 cup grated, sharp cheddar cheese or Longhorn cheese
Preheat oven to 350°F.

In a medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles, creamed corn, pimientos, onion and sour cream.

In a separate, large bowl, combine the cornmeal, flour, salt, soda, baking powder, and cheese. Stir until thoroughly blended.

Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough to blend everything.

Pour batter into a well-greased 10-inch cast iron skillet or pan. Bake at 350°F for 30 to 40 minutes or until slightly brown and springs back at the touch.

Prep time: 30 minutes; Cooking time: 30 minutes; Total time: 1 hour

Recipe editor

Cornbread Recipes

Take our virtual Cornbread Seminar and learn about cornbread and its many varieties.
Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical

Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Website: Texana
Our website devoted to Texas books, travel, people & culture

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.