Mexican Style Cornbread

Mexican Style Cornbread

133

"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 193 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  3. 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.
  4. Bake for 30 to 35 minutes until center is set and top is golden brown.

Reviews

133
  1. 168 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 preferen...

Most helpful critical review

This dish was just OK. I didn't think it had much zing at all. If I made this again, I would add cayenne.

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 preferen...

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. Mixe...

This dish was just OK. I didn't think it had much zing at all. If I made this again, I would add cayenne.

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 ...

This was great! I loved the addition of onions and chilies! And it was so moist it didn't even need butter!

I used butter instead of corn oil and I used a couple tablespoons of mild chilies from the can only because I don't keep jalapeno peppers on hand and I really didn't want it to be too spicy for ...