Mexican Flag Cornbread

This cornbread paired with the “Easy No-Peasy” Vegetable Beef Soup is a great meal!

The Soup Diva

This cornbread contains the flavors of Mexico as well as the colors of its flag!
  • 1 cup self-rising white cornmeal mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1 cup Mexican blend shredded cheese
  • 1/2 cup milk
  • 1/2 cup frozen corn
  • 1/4 cup sour cream
  • 2 tbsp diced pimiento
  • 2 tbsp white sugar
  • 1 tbsp jarred jalapenos, seeded and diced fine
  • 1 tbsp chives, diced fine (optional)
  • 2 tbsp your favorite cooking oil + 1 tbsp for pan

Preheat skillet or cake/pie pan in oven at 350 degrees. Stir together all ingredients until incorporated (do not over-stir). Remove skillet or pan from oven, pour in 1 tbsp oil and swirl around (careful, it will sizzle!) Pour in cornbread batter immediately and place back in oven. Bake 15-20 minutes; switch to broil and leave in oven until top is desired brownness (about 5 minutes).

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Tony "T-Bird" Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist and blogger. I'm married to Laura and Cody is our dog. Daily I work for a blood bank. My blog is where I chronicle and curate the sacred, serious and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

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