Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cornmeal; 1 c. cream-style corn; 1/2 c. salad oil; 1 c. sour cream; 2 eggs; 1 c. sharp cheese, grated; 3 tsp. baking powder; 1 tsp. salt; 2 jalapeno peppers, chopped; 2 Tbsp. bell peppers, minced; 2 Tbsp. onion, minced

Eats Now Editorial Team · 1002 kcal · Salads

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Mexican Cornbread – a delicious recipe with cornmeal, cream-style corn, salad oil, sour cream, eggs, sharp cheese. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 1/2 c. cornmeal
1 c. cream-style corn
1/2 c. salad oil
1 c. sour cream
2 eggs
1 c. sharp cheese, grated
3 tsp. baking powder
1 tsp. salt
2 jalapeno peppers, chopped
2 Tbsp. bell peppers, minced
2 Tbsp. onion, minced

1
Mix all ingredients together except the cheese.
2
Grease a 10 1/2-inch skillet and place in an oven to heat.
3
Pour half the mixture into hot skillet and sprinkle with 1/2 cup cheese.
4
Add remaining mixture on top with remaining cheese.
5
Bake in a 350u00b0 oven for 35 to 40 minutes.

1002

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 1/2 c. cornmeal, 1 c. cream-style corn, 1/2 c. salad oil, 1 c. sour cream, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1002 kcal
Category
Salads

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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