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Mexican Style Cornbread

SUBMITTED BY: Lynn Gibson PHOTO BY: Craig

"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."

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PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min
Original recipe yield 1 - 8x8 inch pan

SERVINGS

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Servings
USMETRIC

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

Reviewed on Jan. 25, 2004 by GINAH1

This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist! MORE

Reviewed on Jan. 25, 2004 by LISAMARIE2002

Excellent!!!! My boyfriend loved it. It had a just right amount of spices ane my boyfriend... MORE

Reviewed on Jan. 25, 2004 by JENNGB

This was yummy! It will be my standard corn bread recipe from now on. I used one jalapeno,... MORE

Reviewed on Oct. 18, 2003 by KENDRAJOY

This was great! I loved the addition of onions and chilies! And it was so moist it didn't... MORE

Reviewed on Jan. 25, 2004 by APRIL JONES

This dish was just OK. I didn't think it had much zing at all. If I made this again, I would... MORE

Reviewed on Jan. 25, 2004 by LENA M

This was okay, but not the best. I substituted green chilis for the jalopenos. It was a... MORE

Reviewed on Jan. 25, 2004 by CMANTEN

Had never made cornbread before, but this was awesome. MORE

Reviewed on Dec. 30, 2004 by SWEETLILSARA

I make this cornbread often (and serve it with the vegan black bean soup from this site). I... MORE

Reviewed on Jan. 25, 2004 by TRIPLEJ28