Eclectic Recipes » Mexicorn Cornbread

Mexicorn Cornbread

Cornbread with Mexi-corn

I will never forget the first time I had cornbread with corn in it at a little dinner near my hometown. It was heavenly, and I thought why I had never thought of it before. The idea was so simple, to just add corn to the mix. My favorite easy way to do this is with the canned corn, Mexicorn made by Green Giant. Mexicorn has yellow sweet corn, red and green bell peppers and seasonings. I just drain the can and add it to the cornbread mix. It is extremely easy and adds lots of flavor to my cornbread. For a spicy version, I’ll add jalapenos on top before baking. And don’t worry, the only sweetness in this cornbread is from the corn, there’s no sugar added. “Sweet cornbread is for Yankees, and regular cornbread is for us southerners, and you never serve sweet cornbread unless there are Yankees present at dinner and your located above the Mason Dixon line,” My Granny.

I am just in love with this Masterbuilt Smoker I saw on Marla’s blog. I think I’m going to have to upgrade from my old charcoal rusty one. It’s so nice and there’s a great giveaway for a  this smoker at Marla’s Family Fresh Cooking. It would be a great gift for the holidays or perfect to smoke a holiday bird in.

Next week is pumpkin week at the Family Kitchen, and I have even more pumpkin goodness coming your way. Thanks to all for your continued support.


Mexicorn Cornbread

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


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


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

8 Responses to “Mexicorn Cornbread”

  1. marla {family fresh cooking} — October 9, 2010 @ 10:00 am

    You are such a sweetheart for linking to my giveaway-thanks so much for that 🙂 I will go with the southerners flavor of cornbread. Less sweet for me is best too. Your recipe sounds great & I would love to try the spicy version. xo

  2. Jason's BBQ Adventures — October 9, 2010 @ 10:53 am

    Great looking cornbread. Sure would go great with a good grill out!

  3. Harriet — October 9, 2010 @ 3:11 pm

    Mmm, looks great! I like the idea of adding jalepinos too, fab idea!

  4. averagebetty — October 9, 2010 @ 4:21 pm

    LOL “Mexicorn” — I’ve never heard of that! I don’t know if they sell that out here in Cali… there is such a large Mexican population… I’ll have to look for it!

  5. Monet — October 10, 2010 @ 12:14 am

    I adore adding corn to my cornbread…to me, there is no other way to enjoy it! My sweet husband disagrees so we always have to split our batch into two. Now I’m eager to find some of this “Mexicorn”. Thanks for sharing this with me love!

  6. Foodierama — October 10, 2010 @ 1:53 pm

    Mexicorn Cornbread #foodie

  7. Lana @ Never Enough Thyme — October 10, 2010 @ 9:56 pm

    Love your version of Mexican cornbread! And your granny is correct – sugar in the cornbread…a big no-no in the South 🙂

  8. SenseiMattKlein — October 15, 2010 @ 10:08 pm

    Wow! Can’t wait to try this. Was wondering where the sugar was, but you answered my question–sweet corn.

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