Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. cornmeal; 1 tsp. salt; 1/2 tsp. soda; 2 eggs; 1 c. buttermilk; 1/3 c. vegetable oil; 1 medium onion, chopped; 1/2 lb. Cheddar cheese, grated; 1 jalapeno, seeded and chopped; 1 can cream-style corn

Eats Now Editorial Team · General

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

Serves 4 General

Servings: persons

1 c. cornmeal
1 tsp. salt
1/2 tsp. soda
2 eggs
1 c. buttermilk
1/3 c. vegetable oil
1 medium onion, chopped
1/2 lb. Cheddar cheese, grated
1 jalapeno, seeded and chopped
1 can cream-style corn

1
Mix and pour into slightly greased, hot iron skillet.
2
Bake 45 minutes in 350u00b0 oven.
3
Let stand 1 hour before serving.

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, 1 tsp. salt, 1/2 tsp. soda, 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
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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