Mexican Cornbread

Oxmoor House
8 to 10 servings


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1 1/2 cups self-rising cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups milk
1/4 cup plus 2 tablespoons vegetable oil
2 eggs, beaten
1 (8 3/4-ounce) can cream-style corn
1 large onion, finely chopped
3/4 cup (3 ounces) shredded sharp Cheddar cheese
1 to 2 jalapeño peppers, chopped


Combine dry ingredients in a large mixing bowl; add milk, oil, and eggs, mixing well. Stir in remaining ingredients. Pour batter into an ungreased 10-inch cast-iron skillet. Bake at 400° for 40 minutes. Cool slightly, and cut into wedges to serve.

Created date

February 2010