Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. self-rising flour; 1/2 c. salad oil; 1 c. sweet milk; 1 c. self-rising meal; 1/4 c. sugar; 1/2 mango pepper; 1/2 c. cream-style corn; 1/4 c. chopped onion or more if desired; 2 or 3 banana peppers; 1 c. Longhorn cheese

Eats Now Editorial Team · 948 kcal · Salads

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Mexican Cornbread – a delicious recipe with flour, salad oil, sweet milk, meal, sugar, mango pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 c. self-rising flour
1/2 c. salad oil
1 c. sweet milk
1 c. self-rising meal
1/4 c. sugar
1/2 mango pepper
1/2 c. cream-style corn
1/4 c. chopped onion or more if desired
2 or 3 banana peppers
1 c. Longhorn cheese

1
Mix first 5 ingredients well and then add remaining ingredients.
2
Bake at 400u00b0 until golden brown, approximately 45 minutes.

948

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 c. self-rising flour, 1/2 c. salad oil, 1 c. sweet milk, 1 c. self-rising meal, 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
948 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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