Cheesy Mexican Cornbread with Bacon and Bell Peppers

Mexican Cornbread: A Deliciously Savory Side Dish

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

Description: This delightful Mexican Cornbread recipe was passed down from a friend of my mom’s and has since become a favorite in our household. It pairs beautifully with almost any Mexican dish, offering a savory, cheesy, and slightly spicy flavor that complements everything from tacos to enchiladas. This cornbread has a perfect texture, thanks to the blend of cornmeal, sour cream, and cheese, while the added bacon bits and green bell pepper infuse it with a delicious richness. It’s so easy to make and sure to be a hit at your next meal!

Recipe Category: Breads
Keywords: Mexican, < 4 Hours, Easy

Ingredients:

• 2 large eggs
• 1 cup cornmeal
• 1 cup sour cream
• 1 ½ teaspoons salt
• 1 teaspoon baking soda
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped onion
• 1 ½ cups shredded cheese (cheddar or your choice)
• 1 cup bacon bits (cooked and crumbled)

Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 275°F (135°C). This low temperature will ensure that your cornbread cooks evenly and develops a golden crust without burning.

2. Prepare the Skillet: Grease a heavy iron skillet generously with cooking oil or butter. This step is crucial as it prevents the cornbread from sticking and helps to achieve a crispy edge.

3. Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, salt, and baking soda. Mix well to ensure the baking soda is evenly distributed throughout the cornmeal.

4. Combine the Wet Ingredients: In a separate bowl, whisk together the eggs and sour cream until smooth.

5. Incorporate the Wet Ingredients into the Dry: Gradually add the egg mixture into the cornmeal mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

6. Add the Flavorful Extras: Fold in the chopped green bell pepper, onion, shredded cheese, and bacon bits. These ingredients not only enhance the flavor but also add delightful texture to the cornbread.

7. Bake the Cornbread: Pour the batter into the prepared skillet, spreading it out evenly. Place the skillet in the preheated oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Cool and Serve: Once baked, remove the skillet from the oven and let the cornbread cool for about 10 minutes before slicing. This allows the cornbread to set and makes it easier to cut into perfect squares.

Enjoy your homemade Mexican Cornbread warm, either as a side dish to your favorite Mexican dishes or as a standalone treat. The combination of cheesy goodness, crispy edges, and savory bacon bits makes this a standout recipe that’s sure to be loved by all!

Serving Yield: Makes approximately 8 servings.