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Mexican Cornbread Recipe From Pioneer Women

Mexican Cornbread From Pioneer Women

3.50 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Course Side Dish, Snack
Cuisine American

Ingredients
  

  • 1 1/2 cups Cornmeal
  • 1 cup All-purpose flour
  • 1/4 cup Sugar
  • 1 tbsp Baking powder
  • 1 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 2 Eggs, beaten
  • 1 cup Buttermilk
  • 1/4 cup Butter, melted and cooled slightly (1/2 stick)
  • 1 cup Frozen corn kernels, thawed
  • 1/2 cup Diced green bell pepper
  • 1/2 cup Diced red bell pepper
  • 1/4 cup Chopped fresh cilantro

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch baking pan with butter.
  • Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. 
  • In another bowl, whisk together eggs, buttermilk, and butter.
  • Stir in corn kernels, bell peppers, and cilantro. Pour batter into the prepared pan.
  • Bake until a toothpick inserted into the center of the cornbread comes out clean, 25 to 30 minutes.
  • Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
  • Enjoy!
Keyword Mexican Cornbread From Pioneer Women Recipe