Studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers, this deliciously moist and decadent Mexican cornbread recipe is sure to be a favorite.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cornbread, mexican
Servings: 4
Calories: 743kcal
Ingredients
1.5cupsself-rising cornmeal mix
1.5tbspgranulated sugar
1/2teaspoonsalt
3/4cupshredded cheddar cheese
1/2cupvegetable oil
1/2cupchopped onion
1tablespoondiced jalapeño, seeds removed
3/4cupmilk
1egg
1/2cupcanned creamed corn
Instructions
Place a seasoned cast-iron skillet (or 8-inch round cake pan) in the oven and preheat to 350.
In a large bowl, mix together all ingredients.
1.5 cups self-rising cornmeal mix, 1.5 tbsp granulated sugar, 1/2 teaspoon salt, 3/4 cup shredded cheddar cheese, 1/2 cup chopped onion, 1 tablespoon diced jalapeño, seeds removed, 3/4 cup milk, 1 egg, 1/2 cup canned creamed corn, 1/2 cup vegetable oil
Pour a tablespoon of vegetable oil into a skillet and swirl it a bit to cover the bottom (the skillet is hot so please hold it with a potholder).
Pour the cornbread batter into the skillet and bake it for 30-40 minutes or until it's golden brown on top.