Mexican Cornbread

Deb Kotansky


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


★★★★★ 1 vote

20 Min
30 Min


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  • 1 c
    yellow cornmeal
  • 1/4 c
    all purpose flour
  • 1/2 tsp
  • 1 c
    cream style corn
  • 3/4 c
  • 1/4 c
    vegetable oil
  • 2
  • 1/2
    green bellpepper, diced small
  • 1/2
    onion, diced small
  • 2 - 4
    jalapeno peppers, seeds removed, diced
  • 3/4 c
    sharp cheddar cheese, grated

How to Make Mexican Cornbread


  1. Preheat oven to 425*
  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.
  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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About Mexican Cornbread

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

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