Mexican Cornbread

"This is a very moist almost casserole cornbread dish handed down through my family for over 40 yrs. Oft times we eat just this with a salad... it's that good!"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
45mins
Ingredients:
12
Yields:
1 large iron skillet
Serves:
6-8
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ingredients

  • 1 (16 ounce) can cream-style corn
  • 12 cup oil
  • 12 cup milk
  • 2 large eggs (beaten)
  • Mix well and then add to cornmeal mixture

  • In large bowl combine

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Fold in

  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese
  • jalapeno pepper
  • 2 tablespoons oil, in hot iron skillet pour in mixture and top with more shredded cheese
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directions

  • Bake at 350°F for 30-45 minutes or until knife in center comes out clean. (oven temps vary).
  • I leave the cornbread in the skillet and cut into pieces, let cool about 5-10 minutes, then plate it up for serving. It's really good leftover too! Like that coffee commercial -- good to the last drop!

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Reviews

  1. Other than thinking it needed more of a crust I enjoyed the cornbread. It was easy to make, had a nice texture, and went well with Recipe #71196. The cornbread was moist & the leftover still good the next day. Thank you for sharing your recipe! Made for Fall 08 Pick A Chef.
     
  2. It is hard to go wrong with cornbread in this house. This was made as per recipe and the temperature was bumped up after about 20 minutes to 375 degrees. I do think that in my oven a higher temperature would have yielded a better crust. Made for *PAC Autumn 2008*
     
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RECIPE SUBMITTED BY

I am a homesteader which means I try to be self-sufficient in my lifestyle whether it is by organic gardening, raising dairy goats, having chickens for fresh eggs, or cooking old fashioned great tasting meals. I bake bread weekly and do custom cooking for my clients who don't have time to cook due to time/work. I am a primitive folk artist, floral designer, and an 1800's enthusiast. I love doing things the old time way. Wilderness camping is one of my all time favorite things to do because then cooking takes on a challenge, but tastes so much better out in the wilderness sitting by a roaring fire with my best friend, my husband. My favorite dish is homemade enchiladas and chicken spaghetti. My most requested dish is Mexican cornbread and gourmet chicken salad. I hope to meet some fellow 1800's enthusiasts and other homesteaders that use fresh farm ingredients in their cooking.
 
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