Nana Recipe Wednesday–Mexican Cornbread

by Sarah on August 7, 2013

This just may be the weirdest recipe for cornbread I have ever seen.

What’s up with that, Nana?  As you can tell from last week’s post, Nana’s like a honey badger:  She just doesn’t give a sh**.  She’ll make you a cornbread with sour cream and creamed corn and you are going to like it.

This recipe is probably about 50 degrees from Mexican, but that’s how it went in my grandparent’s generation.  Add a bit of jalapeño and black olive and *SHAZAM* it’s Mexican.

This cornbread has not a drop of flour in it, so therefore, if you are a gluten free person or a non-wheat eater, this is a good recipe to put in your collection.

I realize it looks strange, but it bakes into a wonderfully dense yet moist little treat.  You can even alter what goodies you put inside.  I think I will add some cilantro next time.  Or maybe some red chili flakes.

Or play with what cheese you use.  Pepper jack would be good.

I’ve really got to stop putting these posts together right before bed, suddenly I’m hungry.

Nana's Mexican Cornbread


  • 1 cup corn meal
  • 1 cup sour cream
  • 1/3 cup shortening
  • 1 cup creamed corn
  • 3 tsp baking powder
  • 2 tsp salt
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 jalapeño, minced
  • 1 small jar pimientos
  • 2 eggs
  • 1 small can sliced black olives
  • 1/2 cup green onions, sliced
  • 1 cup cheddar cheese, grated


  • Preheat oven to 350.
  • Mix everything except the cheese in a large mixing bowl.
  • Pour half of the batter into a greased pyrex dish or cake pan.
  • Cover with half of the grated cheese.
  • Pour in the rest of the batter and top with the remaining cheese.
  • Bake for one hour or until a toothpick comes out clean when inserted into the center.

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