Mexican Cornbread II

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Easier 2nd version of Mexican Cornbread

Preparation time: 15 min.
Cooking time: 45 min.

Difficulty: Medium - experience needed
Serves: 10-12


3 c. self-rising cornmeal mix
3 eggs
1/2 c. vegetable oil
small white onion
5-6 seeded whole pickled jalapenos, diced finely
1 1/2 c. shredded cheddar cheese
1 can 14.75 oz. Creamed Corn
2 Tbsp. sugar
1 1/2 c. Buttermilk


Whisk together corn meal mix and sugar. Chop up some finely diced onion, chopped jalapeno and creamed corn. Add vegetable oil and buttermilk. Add the eggs and shredded cheddar cheese.
Stir vigorously and fold over.
Preheat oven at 425 degrees and place iron skillet with 2-3 Tbsp. vegetable oil or Crisco shortening in it and heat, remove from stove and pour out some of the oil/shortening.
Bake at 425 degrees
45 minutes or until cornbread is golden brown, or until knife comes out clean.


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