Mexican Style Cornbread recipe

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Ingredients

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ 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
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Nutrition Info

192.7 calories
carbohydrate: 17.9 g
cholesterol: 46.6 mg
fat: 10.8 g
fiber: 1.4 g
protein: 7.1 g
saturatedFat: 4 g
servingSize: -
sodium: 387.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 8x8 inch pan

Recipe Note

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

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