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Mexican Cornbread

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“I got this recipe from a co-worker, she would bring this cornbread for potlucks and it would get gobbled up. I could make a meal out of this! I know there are lots of Mexican cornbread recipes out there but this is one of the best I've tried. I highly recommend using an iron skillet for this.”
READY IN:
50mins
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

  • 1 12 cups self-rising yellow cornmeal
  • 1 (15 ounce) can cream-style corn
  • 1 egg
  • 13 cup canola oil
  • 1 cup sour cream
  • 14 cup canned jalapeno pepper, chopped fine (can add more or less depending on taste)
  • 1 tablespoon jalapeno juice, from canned jalapeno peppers
  • 2 cups shredded colby-monterey jack cheese
  • 1 small onion, chopped fine

Directions

  1. Preheat oven to 400 degrees.
  2. Grease a 10 inch iron skillet.
  3. Place all ingredients except corn meal mix in a large bowl, mix well.
  4. Add corn meal mix to wet ingredients and mix until combined.
  5. Bake for 35-40 minutes until golden brown.

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