mexican cornbread

Name: Mexican Cornbread
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cup(s) corn meal; 1/4 cup(s) vegetable oil; 1 - egg; 1 cup(s) buttermilk; 1 cup(s) shredded cheddar cheese; 1 can(s) kernel corn, drained; 2 tablespoon(s) jalapenos, chopped; 1 can(s) green chiles, drained; 2-3 tablespoon(s) jalapeno juice

21 Pinches 1 Photo

Regina Shelnutt

Updated on Jan 2, 2017

I have been playing around with a new Mexican cornbread recipe for a while and my family really likes this version. I hope you enjoy it as well!

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Mexican Cornbread (Bonus: Hidden Mickey!)

prep time 10 Min

cook time 15 Min

method Bake

yield 6-8 (Makes 18 muffins)

Ingredients

2 cups corn meal
1/4 cup vegetable oil
1 - egg
1 cup buttermilk
1 cup shredded cheddar cheese
1 can kernel corn, drained
2 tablespoons jalapenos, chopped
1 can green chiles, drained
2-3 tablespoons jalapeno juice

How To Make mexican cornbread

Step 1

Combine corn meal, vegetable oil, egg, and buttermilk and mix well.

Step 2

Add in cheese, corn, jalapenos, chilies, and juice and mix until everything is evenly combined.
Step 3

Spoon into greased muffin tins and cook for 12-15 minutes, or until the tops turn golden brown. Makes 18 muffins.
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