Mexican Style Cornbread

     

A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.

Original recipe makes 1 – 8×8 inch pan

Ingredients

2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

  • PREP

    15 mins

  • COOK

    35 mins

  • READY IN

    50 mins

Directions

  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.

Nutrition

Calories: 193 kcal
Carbohydrates: 17.9 g
Cholesterol: 51 mg
Fat: 10.8 g
Fiber: 1.4 g
Protein: 7.1 g
Sodium: 387 mg

Related Recipes:

Onion Cheese Cornbread Cornbread Casserole Basil, Roasted Peppers and Monterey Jack Cornbread Mexican Cornbread II Mom’s Mexican Cornbread Mexican Cornbread I Absolute Mexican Cornbread Mrs. Patti’s Mexican Cornbread Bosnian Style Cornbread (Razljevak) Mexican Style Dip