Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 c. cornmeal mix; 1 tsp. salt; 1/2 tsp. baking soda; 1 c. sweet milk; 1/2 c. salad oil (Wesson); 2 eggs, beaten; 1 1/2 medium onion, chopped (1/2 to 1 c.); 1 c. cream-style corn; 2 jalapeno peppers, chopped; 1/2 lb. grated Cheddar cheese

Eats Now Editorial Team · Salads

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

Serves 4 Salads

Servings: persons

1 c. cornmeal mix
1 tsp. salt
1/2 tsp. baking soda
1 c. sweet milk
1/2 c. salad oil (Wesson)
2 eggs, beaten
1 1/2 medium onion, chopped (1/2 to 1 c.)
1 c. cream-style corn
2 jalapeno peppers, chopped
1/2 lb. grated Cheddar cheese

1
Mix together and cook at 350u00b0 for 45 minutes.
2
Make in a 10 x 13-inch pan.

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 c. cornmeal mix, 1 tsp. salt, 1/2 tsp. baking soda, 1 c. sweet milk, 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
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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