Mexican Cornbread
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Ingredients
-
2 cups
Shawnee Best self-rising white cornmeal
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1/4 cup
sugar
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2/3 cup
vegetable oil
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3
eggs
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1 small
onion, chopped
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15-ounce
cream style corn
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1 cup
shredded cheddar cheese
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1 small
red or green bell pepper
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1-2
jalapeno peppers, seeded and chopped
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1 cup
buttermilk
15 minutes
6-8 servings
Perfectly moist, perfectly cheesy, and bursting with fresh flavor! This recipe really is the best cheesy Mexican cornbread recipe.
Directions
- Preheat oven to 350°F. Grease and flour a 13×9 baking dish.
- Combine cornmeal and sugar in a medium bowl. Stir in oil and eggs. Add onion, corn, buttermilk, cheese, bell pepper and jalapeno pepper and stir to combine.
- Pour batter into pan and bake about one hour or until brown. Cut in squares.
