Fiesta Cornbread

Fiesta Cornbread Recipe

No Photo

Have you made this?

 Share your own photo!

Mary Beth Cauthen


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 votes
15 Min
25 Min


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


1Preheat oven to 450 degrees--heat oil in 10 in. cast iron skillet in oven.
2Mix 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.
3Bake at 450 degrees for 20-25 minutes. Glaze top with butter.

About Fiesta Cornbread

Course/Dish: Savory Breads
Other Tag: Quick & Easy