• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Raised Mexican Cornbread

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • ----------------------------NORMA WRENN NPXR56B----------------------------
  • 2 pk Yeast
  • 1 c Cornmeal
  • 1/2 ts Soda
  • 1 c Buttermilk
  • 1 Onion; chopped
  • 1 tb Salt
  • 1 tb Brown sugar
  • 2 Eggs
  • 1 1/2 c Cheddar cheese; grated
  • 1 c Cream style corn
  • 3 Hot chili peppers; chopped
  • -fine
  • 6 1/2 c To 7 cups flour
  • 1/4 c Margarine; melted


In large bowl mix yeast, cornmeal and soda. Set aside. In saucepan heat
buttermilk, onion, oil, salt and sugar until very warm (130 degrees). Stir
into cornmeal mixture. Beat in eggs, then cheese, corn and peppers. Stir in
5 cups flour. Turn out on lightly floured surface. Knead until smooth and
Place in greased bowl, turn over. Cover and let rise until doubled -
about 1-1/2 hours. Grease two loaf pans, dust with cornmeal. Divide dough
in half. Shape loaves and place in pans. Cover, let rise until double
(30-45 minutes). Bake in 400-degree oven 25-30 minutes. Remove from pans,
brush with melted margarine and let cool. Source: Taylor County Home
Extension Clubs, Nancy Hardy

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