Mexican Cornbread

Name: Mexican Cornbread
Yield: 4 servings
Cuisine: American
Ingredients: 2 c. self-rising corn meal; 1 tsp. salt; 1 tsp. baking powder; 1 tsp. sugar; 1 tsp. ground red pepper; 1 c. grated cheese; 1 c. diced onion; 1 c. creamed corn; 1 bell pepper, chopped; 1 c. sweet milk; 3 eggs, beaten slightly; 2/3 c. Wesson oil (I use 1/2 c.)

Eats Now Editorial Team · General

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Mexican Cornbread – a delicious recipe with meal, salt, baking powder, sugar, ground red pepper, grated cheese. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 c. self-rising corn meal
1 tsp. salt
1 tsp. baking powder
1 tsp. sugar
1 tsp. ground red pepper
1 c. grated cheese
1 c. diced onion
1 c. creamed corn
1 bell pepper, chopped
1 c. sweet milk
3 eggs, beaten slightly
2/3 c. Wesson oil (I use 1/2 c.)

1
Mix well and
2
bake
3
in greased pan for 25 to 30 minutes at 425u00b0.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. self-rising corn meal, 1 tsp. salt, 1 tsp. baking powder, 1 tsp. sugar, and more.

Yes, Mexican Cornbread falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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