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Mexican Cornbread

By Diana Thompson

Added November 16, 2002 | Recipe #46333

Categories: Breads Tex Mex Southwestern u.s.

Photo by CandyTX

1/1 Photo of Mexican Cornbread

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Rate it! | Read 1 Reviews

Total Time:

Prep Time:

Cook Time:

50 mins

10 mins

40 mins

Diana Thompson's Note:

Filling, and not too spicy....great accompaniment to a bowl of chili or home-made soup

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Ingredients:

Yield:

10" ski ...

Units: US | Metric

2 cups cornbread mix
2 eggs, lightly beaten
1/2 cup cooking oil
1 cup buttermilk
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cream-style corn
1 cup whole kernel corn
1 (4 ounce) can diced jalapeno peppers, drained
3/4 cup diced onion
1 1/2 cups sharp cheddar cheese, shredded

Directions:

1

Preheat oven to 375 degrees.
2

Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish).
3

Bake 35-40 minutes, or until top is deep golden-brown.