1. 2 cups Shawnee Best self-rising white cornmeal
  2. 1/4 cup sugar
  3. 2/3 cup vegetable oil
  4. 3 eggs
  5. 1 small onion, chopped
  6. 15-ounce cream style corn
  7. 1 cup shredded cheddar cheese
  8. 1 small red or green bell pepper
  9. 1-2 jalapeno peppers, seeded and chopped
  10. 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.


  1. Preheat oven to 350°F. Grease and flour a 13×9 baking dish.
  2. 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.
  3. Pour batter into pan and bake about one hour or until brown. Cut in squares.