The polar vortex and a surprise calf dropped this week (meet Buffalo in the video), which ended up calling for Mexican cornbread. Because happy endings always involve butter and cast iron. A friend sent a box full of Texas cornbread goodies that I had to try pronto. So I did what I do, and started scheming. A trip to the Piggly Wiggly for a few extra ingredients was worth the miles for this Mexican cornbread recipe that left appetites satisfied and plates clean. Sometimes I get things wrong in the kitchen, but sometimes I get things really right and this was one of those nights. 🙂 See full details (and some farm life, too) in the vlog. If you’d rather just see the cornbread making, skip to 7:15. No hard feelings. ;)In my book (and in my belly), there’s no bad cornbread. What’s your favorite? Drop a reply in the comments, I’d love to know. 😀

Mexican Cast Iron Cornbread

4 from 1 vote

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Author: Meredith Bernard

Ingredients

• 1 lb sausage or hamburger
• 1 stick butter
• 1 pkg mexican cornbread mix or regular cornbread mix
• 1 cup buttermilk
• ½ can mexicorn
• 1/2 can creamed corn
• 1 cup mexican shredded cheese or your choice

Instructions

• How to cook MEXICAN CAST IRON CORNBREAD
• Mix first 5 ingredients in bowl.
• Preheat oven to 400, while melting stick of butter in cast iron pan
• Layer ½ corn mix batter, then sausage, top with cheese, add rest of batter
• Cook until brown and bubbly – 15-20 min.
• Eat. And don’t expect any leftovers.

Video