Hot Mexican Cornbread

Total Time
55mins
Prep
15 mins
Cook
40 mins

Just good cornbread.

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Ingredients

Nutrition

Directions

  1. Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
  2. Put the oil in a skillet and heat over medium heat until hot.
  3. Pour over cornmeal mixture in bowl.
  4. Stir fast to melt cheese.
  5. Pour mixture into hot skillet and top with remaining cheese.
  6. Bake at 350°F for 40 minutes.
Most Helpful

5 5

excellent, cooked in cast iron skillet and served with Nanny's tomato soup #11121. very moist. Didn't have green onions so I used the regular white onion, but the green would have made it better looking.

5 5

Holy wow! I have hot pay dirt with this recipe. I subbed masa harina for the regular cornmeal and didn't add the cheddar or green onions, which were not missed at all. Such an incredible recipe!! It almost tastes like a creamy tamale!!

5 5

this cornbread was very moist & had a great flavor. make sure the vegetables are chopped very thin & don't leave out the sweet milk...delicious. i did have to let it cook an extra 5-8 min. bc it was not quite done at 40 min. topped off with chili...perfect!