Mexican Cornbread

8 ingredients
3 steps

Ingredients

  • 1 1/2 c. self-rising corn meal
  • 1/2 c. grated Cheddar cheese
  • 1 egg, beaten
  • 1/4 c. canola oil
  • 1 chopped onion
  • 2 jalapeno peppers, chopped finely or pickled jalapenos from a jar
  • 1 small can creamed corn
  • 1/3 c. buttermilk (and a little water if necessary)

Directions

  1. 1
    Stir all ingredients together.
  2. 2
    Pour into greased cast-iron skillet, cornstick pan or muffin pan.
  3. 3
    Bake at 425° about 25 to 30 minutes or until golden brown.

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