Hot Mexican Cornbread

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 8
  • About This Recipe

    “Just good cornbread.”

    Ingredients

  • 1cupcornmeal( yellow or blue)
  • 1cupmilk, sweet
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 2jalapeno peppers, finely chopped
  • 1 (14ounce) cans creamed corn
  • 2eggs, well beaten
  • 1cupgreen onion, finely chopped
  • 1/2 lbcheddar cheese, grated
  • 1/4 cupolive oil
  • Directions

  • Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
  • Put the oil in a skillet and heat over medium heat until hot.
  • Pour over cornmeal mixture in bowl.
  • Stir fast to melt cheese.
  • Pour mixture into hot skillet and top with remaining cheese.
  • Bake at 350°F for 40 minutes.
  • Reviews

  • “excellent, cooked in cast iron skillet and served with Nanny’s tomato soup #11121. very moist. Didn’t have green onions so I used the regular white onion, but the green would have made it better looking.”

  • “Holy wow! I have hot pay dirt with this recipe. I subbed masa harina for the regular cornmeal and didn’t add the cheddar or green onions, which were not missed at all. Such an incredible recipe!! It almost tastes like a creamy tamale!!”

  • “this cornbread was very moist & had a great flavor. make sure the vegetables are chopped very thin & don’t leave out the sweet milk…delicious. i did have to let it cook an extra 5-8 min. bc it was not quite done at 40 min. topped off with chili…perfect!”

  • “EASY AND YUMMY!I was going to post my mom’s classic Mexican Cornbread recipe, but there are already so many of them and this is so close to hers(no milk, 1 medium onion chopped vs green onion) that I decided to just go ahed and rate this one.Mom made this for many years and took it to many church pot lucks before the days when Mexican food was so widespread and our town didn’t even have a Taco Bell much less a Mexican restaurant and we had yet to discover joys fajitas, margaritas, burritos, nachos or green chile sauce!Try this cornbread Chili Sundae-style in a bowl with chili over the top!”

  • “Bob, thnx for posting such a tasty cornbread.Of course, buying the jalapeno peppers for this dish made me a laughing stock.I live in New Mexico and when I buy only 1 or 2 peppers at the store, they look at me as though I am crazy.I better get used to looking crazy, because we will have this again.”

  • “Been looking for a good Mexican Cornbread,…thank you for sharing..btw…Spring onions are the same as green onions :)”

  • “Very yummy! WE had company over for dinner tonight and your cornbread was a real hit. This will certainly be a keeper. thanks for sharing .Maryanne”

  • “Made my 3rd batch in 3 days, guess I enjoyed it huh. Thanks for posting Bob, wonderfull hot Mexican cornbread, and i have a new iron skillet also. lol”

  • “Great side dish for Bev’s Mexican Meatball soup recipe 20998. I made these in a muffin tin and it made exactly 12 muffins. I left out the jalepenos, as I am a bit of a wimp with hot food, but used chopped red and green peppers instead. I didn’t use the olive oil, instead I sprayed the tins with non stick spray.”

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