STREAMING NOW: Nigella: At My Table

Mexican Cornbread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
45mins
SERVES:
6-8
YIELD:
1 large iron skillet
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Bake at 350°F for 30-45 minutes or until knife in center comes out clean. (oven temps vary).
  2. 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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: