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Mexican Cornbread

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“This recipe came from my husband's grandmother. I had enjoyed it for years at her house and failed many attempts to duplicate it. Finally, one day, I just asked her for the recipe and she gladly shared it with me. She's gone now and I'm so happy I got the recipe from her while I could. Hope you love it as much as we do.”
READY IN:
50mins
SERVES:
16
YIELD:
2 pones
UNITS:
US

Ingredients Nutrition

  • 3 cups self-rising cornmeal mix
  • 3 tablespoons sugar
  • 3 eggs
  • 1 12 cups milk
  • 6 pickled jalapeno peppers, diced, with a little juice
  • 1 large diced onion
  • 1 (15 ounce) can creamed corn
  • 1 12 cups shredded cheddar cheese
  • 1 cup oil, plus more for skillets

Directions

  1. Set oven 425F degrees.
  2. Put 3 tablespoons each of Crisco, oil or for best results, reserved bacon fat into two 8-9 inch iron skillets.
  3. Place them into the oven as it is pre-heating.
  4. Mix all ingredients together and divide batter equally between HOT skillets.
  5. Bake for 30 minutes or until brown.
  6. Remove from pans to cool.
  7. Note: I have made this recipe using only 1/2 cup oil and it turns out just fine.

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