Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Mexican Cornbread Recipe
    Lost? Site Map

    Mexican Cornbread

    Mexican Cornbread. Photo by Marketwoman45

    1/1 Photo of Mexican Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Jenny White's Note:

    This recipe came from my husband's grandmother. I had enjoyed it for years at her house and failed many attempts to replicate it. Finally, one day I just asked her for the recipe and she gladly shared it with me. She's gone now, I'm so happy I got the recipe from her while I could. Hope you love it as much as we do.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 16



    Units: US | Metric

    • 3 cups self-rising cornmeal mix
    • 3 tablespoons sugar
    • 3 eggs
    • 1 1/2 cups milk
    • 6 pickled jalapeno peppers, diced, with a little juice
    • 1 large diced onion
    • 1 (15 ounce) can creamed corn
    • 1 1/2 cups shredded cheddar cheese
    • 1 cup oil


    1. 1
      Set oven 425F degrees.
    2. 2
      Put 3 tablespoons each of Crisco into 2 iron skillets.
    3. 3
      Place them into the oven as it is pre-heating.
    4. 4
      Mix all ingredients together and divide batter equally between HOT skillets.
    5. 5
      Bake for 30 minutes or until brown.
    6. 6
      Remove from pans to cool.
    7. 7
      Note: I have made this recipe using only 1/2 cup oil and it turns out just fine.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on December 29, 2009


      Love it, Love it! The only change I made was adding 1/2 cup of oil instead of 1 cup (was still moist). On my second batch I cut the recipe in half since I was only feeding 2 adults and 2 small children. The cornbread was delicious! Thanks for sharing this with us!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2007


      This is one of the best recipes I have found!!! Try it with buttermilk,too, it makes it even more moist!!! Thank you for sharing this!!! Itook this to our church to go with our Chili cook off and everyone loved them

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2007


      I made this yesterday for our family dinner. We like lots of corn in our cornbread, I doubled the recipe and used 1 can of creamed and 1 can of whole corn with peppers. It was a big hit. Thanks for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Mexican Cornbread

    Serving Size: 1 (105 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 227.6
    Calories from Fat 171
    Total Fat 19.1 g
    Saturated Fat 5.1 g
    Cholesterol 53.9 mg
    Sodium 310.3 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 0.6 g
    Sugars 4.0 g
    Protein 5.2 g

    The following items or measurements are not included:

    cornmeal mix

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites