Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp. soda; 1 c. cornmeal; 1/2 tsp. salt; 2 eggs; 1 c. milk; 1/2 c. cooking oil; 1 large onion, chopped fine; 2 jalapeno peppers, chopped; 1 can creamed corn; 1/2 lb. grated Cheddar cheese

Eats Now Editorial Team · 1023 kcal · General

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Mexican Cornbread – a delicious recipe with soda, cornmeal, salt, eggs, milk, cooking oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/2 tsp. soda
1 c. cornmeal
1/2 tsp. salt
2 eggs
1 c. milk
1/2 c. cooking oil
1 large onion, chopped fine
2 jalapeno peppers, chopped
1 can creamed corn
1/2 lb. grated Cheddar cheese

1
Mix cornmeal, salt and soda. Add milk and eggs, beating well after each addition. Pour in rest of ingredients and bake in a 7 x 9-inch pan at 350u00b0 for 45 minutes.

1023

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 10 ingredients. The key ingredients include: 1/2 tsp. soda, 1 c. cornmeal, 1/2 tsp. salt, 2 eggs, 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
Calories
1023 kcal
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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