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Mexican Cornbread

Categories: Breads, Cornbread

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We've taken our classic Mexican Cornbread and perfected it in this large scale version. It is slightly sweet and savory with bacon, green onions, red onions and red peppers.



  • 3 1/2 lb. cornmeal (Yellow)
  • 24 oz. vegetable oil
  • 3 lb. sour cream
  • 1 tbsp. salt
  • 1 1/2 c. red peppers (Chopped)
  • 1 1/2 c. onions (Red, Chopped)
  • 3/4 c. onions (Green, chopped)
  • 12 lg. eggs
  • 6 tbsp. Clabber Girl Baking Powder
  • 1 tbsp. baking soda
  • 6 c. Corn (Cream Style)
  • 12 slice bacon


1.  In a skillet, cook diced bacon until fat is rendered. 

2.  Add red pepper, red onion and green onion and cook until pepper is softened (approximately 3 minutes). 

3.  In the meantime, in a small bowl, mix eggs, sour cream, oil and creamed corn.  Whisk until well blended. 

4.  In a separate bowl, mix the cornmeal, Clabber Girl Baking Powder, baking soda and salt.  Whisk together.  Add the wet mixture to the dry mixture and stir to combine. 

5.  When skillet contents are ready, remove from heat and pour into the bottom of a 9” round baking pan.                                                                            Pour cornbread mixture over the pepper mixture. 

6.  Place in a 350 F oven for 50 minutes. 

7.  When done, immediately turn out onto a sheet pan so that bacon mixture is on top. 

8.  Cut into 8-10 slices.