Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cornmeal; 2 eggs; 1/2 tsp. salt; 1 can cream-style corn; 1/2 lb. Cheddar cheese; 1 c. sweet milk; 1/2 c. oil; 1/2 tsp. baking soda; 1 large onion, chopped; 3 to 6 jalapenos to suit

Eats Now Editorial Team · 1008 kcal · General

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Mexican Cornbread – a delicious recipe with cornmeal, eggs, salt, cream-style corn, Cheddar cheese, sweet milk. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. cornmeal
2 eggs
1/2 tsp. salt
1 can cream-style corn
1/2 lb. Cheddar cheese
1 c. sweet milk
1/2 c. oil
1/2 tsp. baking soda
1 large onion, chopped
3 to 6 jalapenos to suit

1
Grease a 9 x 12-inch baking dish.
2
Mix milk, eggs, oil, salt, soda, corn, chopped onion and cornmeal.
3
Grate cheese and chop peppers.
4
Add to mixture.
5
Bake at 350u00b0 for 45 to 50 minutes.

1008

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. cornmeal, 2 eggs, 1/2 tsp. salt, 1 can cream-style corn, 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
1008 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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