Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 eggs; 1 1/2 c. sweet milk; 1 Tbsp. sugar; 1 tsp. salt; 1/2 tsp. black pepper; 2 c. self-rising cornmeal mix; 2/3 c. cooking oil; 1/2 c. chopped onion or 3/4 c.; 1 (12 oz.) can Mexicorn; 2 chopped jalapeno peppers (seeds and all)

Eats Now Editorial Team · General

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Mexican Cornbread – a delicious recipe with eggs, sweet milk, sugar, salt, black pepper, cornmeal mix. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 eggs
1 1/2 c. sweet milk
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
2 c. self-rising cornmeal mix
2/3 c. cooking oil
1/2 c. chopped onion or 3/4 c.
1 (12 oz.) can Mexicorn
2 chopped jalapeno peppers (seeds and all)

1
Beat eggs; add milk, sugar, salt and pepper.
2
Mix in cornmeal, oil, onions, peppers and corn.
3
Bake at 400u00b0 for 30 minutes in oblong pan.

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 10 ingredients. The key ingredients include: 3 eggs, 1 1/2 c. sweet milk, 1 Tbsp. sugar, 1 tsp. salt, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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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