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bonnie's spanish cornbread

(4 ratings)
Recipe by
BonniE !
Cottonwood, CA

After many years of making cornbread, I finally developed this recipe that I call Spanish Cornbread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. This has got to be the tastiest and the most moist cornbread I have ever made. It is also very healthy and contains no oil! Do Enjoy! Photo and recipe is my own.

(4 ratings)
yield 9 squares in an 8 inch dish
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For bonnie's spanish cornbread

  • 1
    jiffy cornbread mix
  • 1/2
    teaspoon red pepper flakes
  • 1
    rounded teaspoon chopped jalapeno rings
  • 1/4
    cup of sugar
  • 2
    green onions finely diced
  • 1/2
    cup roasted red bell pepper in jar, diced
  • 1
    small can of drained mexicorn or 1/2 large can drained.
  • 2
    large eggs
  • splash of milk just to make thick batter

How To Make bonnie's spanish cornbread

  • 1
    Preheat the oven to 400 degrees.
  • 2
    Grease an 8 inch pan. I prefer an aluminum pan.
  • 3
    (ignore the directions on the Jiffy box)
  • 4
    In a medium mixing bowl put all the ingredients except the milk, gently stirring a few times with a spoon to combine. Don't mix it hard. Add the splash of milk to make a stiff batter, mix with a spoon just until blended, no more.
  • 5
    Put the batter in the pan and bake at 400 degrees. Cornbread will pull away from the sides in about 25 minutes. If in doubt, you can always test with a toothpick.
  • 6
    Tip: Be sure to use two large eggs so it doesn't crumble. Enjoy!