Mexican Cornbread

mexican_cornbread_finished I love cornbread. I’ll eat it just about anyway I can get it. The last time I made bean soup I wanted something a little different that the usual Southern-style cornbread. I flipped through my copy of the Southern Plate cookbook and noticed Christy had a recipe for Mexican Cornbread. It had me at jalapenos and cheese. I whipped it up that night, making some adjustments for our tastes, and I was not disappointed. The slight heat from the peppers combined with the melty, gooey goodness of the cheese is amazing.

 

Mexican Cornbread

Recipe by Micha @ Cookin’ Mimi adapted from Southern Plate: Classic Comfort Food that Makes Everyone Feel Like Family

Cornbread with a kick.

Prep time: 15 minutes

Cook time: 30-40 minutes

Ingredients

  • 1 1/2 cups self rising cornmeal
  • 1 Tablespoon white sugar
  • 1/2 teaspoon salt
  • 1/2 cup chopped onion
  • 1 egg, lightly beaten
  • heaping 1/2 cup creamed corn
  • 1 cup shredded cheddar cheese
  • 2 jalapenos, seeded and diced
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • Cooking Directions

    Place about a tablespoon of vegetable oil in an iron skillet. Place in oven while it preheats to 350 degrees. Mix all ingredients together in a large bowl. Remove skillet from oven and carefully add batter. Bake at 350 for 30-40 minutes or until golden and baked through. Cut into wedges and serve.

    Would go great with <Southwestern Pinto Bean Soup

    This post Linked to Ingredient Spotlight at Eat at Home


    Did you like what you read? Leave a comment, I love hearing from you or share the post with your friends.

    Did you know you can sign up for updates via email or RSS? It’s free and easy. You can also find Cookin’ Mimi on Twitter or on the Facebook Fan Page


    Disclosure: this post does not include affiliate links. All links are just regular old Amazon links.

    Comments

    1. Cornbread only better!

    Trackbacks

    1. […] Index ← Mexican Cornbread Why should I menu plan?: Menu Planning Basics → March 8, 2011 · 10:30 am […]

    2. […] have a thing for jalapenos. Evidently I have a thing for jalapenos and bacon as well. This a twist on my Jalapeno Ranch Potato […]

    3. […] great with Mexican Cornbread, Southern-style cornbread or flour […]

    4. […] the entire time she was eating. I served some hot buttered flour tortillas with it but I think Mexican or Southern style cornbread would be delicious as […]

    Speak Your Mind

    *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.