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fiesta cornbread

(2 ratings)
Recipe by
Mary Beth Cauthen
Rome, GA

This is a particularly moist, rich cornbread with a crispy crust. It is delicious with chili, vegetable soup and grilled pork chops, collards and summer squash. I am a firm believer in Duke's mayonnaise. It gives this recipe a delicious richness--do not use low fat mayo! You may use low fat buttermilk and/or sour cream without noticeable effect.

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 25 Min

Ingredients For fiesta cornbread

  • 2 c
    self-rising buttermilk corn meal
  • 1 c
  • 2 lg
    eggs, lightly beaten
  • 1/4 c
    vegetable oil
  • 1 sm
    can drained mexicorn
  • 1/3 c
    reduced fat sour cream
  • 1 lg
    tablespoon duke's mayo
  • 1/3 - 1/2 c
    chopped jalapenos (jarred variety)
  • 1/2 - 1 c
    grated sharp cheddar cheese

How To Make fiesta cornbread

  • 1
    Preheat oven to 450 degrees--heat oil in 10 in. cast iron skillet in oven.
  • 2
    Mix cornmeal, buttermilk and eggs to form thick batter. Add sour cream and mayo. Blend well. Add drained corn, jalapenos and cheese. Pour into heated skillet...batter should sizzle when it is poured into heated oil.
  • 3
    Bake at 450 degrees for 20-25 minutes. Glaze top with butter.

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