Mexican Style Cornbread115 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.” - by Lynn Gibson
Original recipe yields 1 - 8x8 inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
- In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
- In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes until center is set and top is golden brown.
Amount Per Serving (12 total)
- 193 cal
- 10.8 g
- 17.9 g
Based on a 2,000 calorie diet
Reviews (115)Rate This Recipe
"I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion, add a half cup of sugar and mix all the cheese into the batter- just our preference. If..." See more you don't have buttermilk normal milk works fine the batter is just a bit thinner so reduce the amount you use. Also, I use fat-free cheddar (kraft pre-shredded) in this recipe. The bread is so moist that you really don't notice you're missing all the fat. One note is that the batter is VERY moist- I cook mine at 400 for an hour or so. It is very soft when it comes out of the oven but will firm up as the cheese cools. Give this one a try- you won't be dissapointed!"
"This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist!..." See more"
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