Quick Mexican Cornbread

Name: Quick Mexican Cornbread
Yield: 4 servings
Cuisine: American
Ingredients: 1 c. self-rising cornmeal; 1/4 tsp. salt; 1/4 tsp. red pepper; 1/2 c. chopped onions; 1/2 c. chopped green pepper; 1/2 c. shredded cheese; 1/4 c. vegetable oil; 1 c. milk; 2 eggs, beaten; 1 can (8 3/4 oz.) cream-style corn

Eats Now Editorial Team · General

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Quick Mexican Cornbread – a delicious recipe with cornmeal, salt, red pepper, onions, green pepper, shredded cheese. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. self-rising cornmeal
1/4 tsp. salt
1/4 tsp. red pepper
1/2 c. chopped onions
1/2 c. chopped green pepper
1/2 c. shredded cheese
1/4 c. vegetable oil
1 c. milk
2 eggs, beaten
1 can (8 3/4 oz.) cream-style corn

1
Combine cornmeal, salt and red pepper.
2
Add remaining ingredients and mix well.
3
Spoon into greased 8-inch square pan. Bake at 450u00b0 for 20 to 25 minutes until golden brown.
4
Yields 6 servings.

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. self-rising cornmeal, 1/4 tsp. salt, 1/4 tsp. red pepper, 1/2 c. chopped onions, and more.

Yes, Quick 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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