Saturday, September 28, 2013

...Nanny's Mexican Cornbread...

...Given how often I make this cornbread...I'm surprised that I've never posted about it before...but I searched the blog and don't find a reference to it...I've mentioned Nanny lots of times...and I even mentioned the cornbread...but never posted the recipe... here ya go...'s from my favorite old cookbook that the Community Club put together back in the 70s...and you can see that this page is rather well used...I think my Mom may have put the star there...

...I have very fond memories of eating this bread in my Nanny's kitchen...'s super easy to make...just dump everything into a bowl and mix...pour it into a greased iron skillet...or biscuit pan - if your sweet Mom happened to give you one of those...we have enough batter to fill the biscuit pan and a small iron skillet too...
...bake until golden's so delicious...someone grabbed a hot muffin before I could even snap a would be me...HA!

Nanny's Mexican Cornbread...The Vegan Version

1 1/2 cups self rising cornmeal
1/2 cup self rising flour
2 vegan eggs - I used my favorite flax seed goo and EnerG egg replacer combo
2 medium onions...or one large one...chopped
1/2 cup green bell pepper - chopped
3/4 cup oil...I only use 1/2 cup...
1 cup creamed corn
1 cup vegan milk with 2 teaspoons vinegar...I've used almond and soymilk in this recipe with equal success...
1/2 tsp cayenne pepper...I can assure you that I don't use that much...a scant 1/4 is hot enough for me...and I can't remember Nanny's cornbread being that hot either...
1/4 tsp salt
1 cup grated Daiya cheddar

Mix all ingredients well and pour into a greased iron skillet. Bake at 375° for 35 to 45 minutes.

~Have a lovely weekend!


  1. I still make this a lot for reunions and homecomings but of course instead of the cayenne pepper, I use fresh or pickled jalapenos and get a much hotter cornbread, which I love. I also have enough for an extra little cake and the 7 muffins. MOM

  2. Delicious! I had no clue that corn bread pans existed. I am wondering if that is a Southern thing? Don't you just love those old community cookbooks? My Grandma's church would put one together every so often and my Mom and her sisters would contribute. I love looking through them and seeing all of their names and the special recipes they submitted. I have even veganized and gluten-freed some of them!

  3. We eat cornbread quite often, but I've never had Mexican corn bread. I'm going to have to try it. A biscuit pan??? I've never seen one before, but now I want one!