Hoppy’s Mexican Cornbread

Marilynn Ludwig

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997


  • 1 1/2 cup yellow cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1 /2 tsp salt


  • 2 cup yellow onion, finely diced and sautéed
  • 1 tsp garlic
  • 1 (4 oz) can green chilies, diced
  • 2 large egg, beaten
  • 6 pieces cooked bacon, crumbled
  • 1 (16 oz) can cream corn
  • 1 cup buttermilk

Mix well and stir in bacon grease (from bacon above). Make sure bacon grease is smoking hot when added to mixture. Stir fast and pour immediately into very hot greased cast iron skillet. Sprinkle on top 1 1/2 cups shredded sharp or extra sharp Cheddar cheese. Push cheese into mixture so none of the mixture is showing. Smooth over the top. Place in preheated 400 degree oven for 45 minutes or until golden brown. Remove from oven and run knife blade around sides of pan to separate bread from pan.

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