Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 large can cream-style corn; 1 c. sour cream; 1 3/4 c. self-rising meal; 1/2 chopped bell pepper; 6 jalapeno peppers, chopped; 2 tsp. salt; 2 eggs, beaten; 1 1/2 onions, chopped; 3/4 c. Wesson oil; 10 to 12 oz. grated cheese (Cheddar)

Eats Now Editorial Team · General

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Mexican Cornbread – a delicious recipe with cream-style, sour cream, meal, bell pepper, peppers, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 large can cream-style corn
1 c. sour cream
1 3/4 c. self-rising meal
1/2 chopped bell pepper
6 jalapeno peppers, chopped
2 tsp. salt
2 eggs, beaten
1 1/2 onions, chopped
3/4 c. Wesson oil
10 to 12 oz. grated cheese (Cheddar)

1
Pour half of the batter in skillet. Top with half of the cheese.
2
Spoon rest of batter on top as not to disturb cheese. Top with remaining cheese. Bake 45 minutes.
3
Cool 10 minutes.

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: 1 large can cream-style corn, 1 c. sour cream, 1 3/4 c. self-rising meal, 1/2 chopped bell pepper, 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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