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


  • 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

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