Recipe by Lynn Gibson
"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."
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1 1/2 cups
shredded Cheddar cheese
1 (8 ounce) can
fresh jalapeno peppers, seeded and minced
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 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 dish was just OK. I didn't think it had much zing at all. If I made this again, I would add cayenne.
This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist!
This was yummy! It will be my standard corn bread recipe from now on. I used one jalapeno, and it had just the right zing for me.
Good cornbread. Not as moist as I was expecting, but great taste. I think there was too much onion for us, I'll use half as much next time. I used chopped green chilies for convenience. Mixed all of cheese into batter as we don't care for the cheese topping baked on. Will make regularly.
Excellent!!!! My boyfriend loved it. It had a just right amount of spices ane my boyfriend and I both love spicey foods!
This is the best cornbread recipe, esp. Mexican, that I have ever tasted!!! It's easy, fast., fun and most ingredients are on hand.The only thing we changed was using Mexican style corn instead of the cream style. You really should try this, esp. if you are from the South!!! Great with any dish!
This was great! I loved the addition of onions and chilies! And it was so moist it didn't even need butter!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Style Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 97
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