mexican cornbread

Name: Mexican Cornbread
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 1 cup(s) yellow cornmeal; 1/4 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 1 cup(s) cream style corn; 3/4 cup(s) milk; 1/4 cup(s) vegetable oil; 2 - eggs; 1/2 - green bellpepper, diced small; 1/2 - onion, diced small; 2 - 4 - jalapeno peppers, seeds removed, diced; 3/4 cup(s) sharp cheddar cheese, grated

(1 RATING)

75 Pinches 1 Photo

Deb Kotansky

Minden, LA

Updated on May 15, 2010

I can make a meal of this by itself. Put some butter on top, pop in microwave for about 45 seconds.... heaven.

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 4-6 serving(s)

Ingredients

1 cup yellow cornmeal
1/4 cup all purpose flour
1/2 teaspoon salt
1 cup cream style corn
3/4 cup milk
1/4 cup vegetable oil
2 - eggs
1/2 - green bellpepper, diced small
1/2 - onion, diced small
2 - 4 - jalapeno peppers, seeds removed, diced
3/4 cup sharp cheddar cheese, grated

How To Make mexican cornbread

Step 1

Preheat oven to 425*

Step 2

Combine dry ingredients. Add remaining ingredients and mix well. Pour into greased medium iron skillet or non-stick pan. Bake for about 30 minutes. I have found it takes a little longer, but I start checking it at 30 minutes. You want it to be brown on top and firm to the touch in the middle.
Step 3

I like it spicy, so I usually add a little cayenne pepper into the dry ingredients and always use at least 4 jalapenos. If you don't like spicy, just omit the peppers.
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