Mexican Cornbread

Southern Living
8 servings


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1/2 cup vegetable oil, divided
1 medium onion, chopped
1 garlic clove, minced
1 red bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 (15 1/4-ounce) can whole kernel corn, drained
1 1/2 cups cornmeal mix
1 teaspoon sugar
1/4 teaspoon cumin (optional)
3/4 cup grated Monterey Jack cheese
2 large eggs
1 cup buttermilk


Heat 2 tablespoons oil in a nonstick skillet over medium heat; add onion and next 4 ingredients. Sauté 10 minutes or until tender. Remove from heat, and cool.

Stir together cornmeal mix, next 5 ingredients, and 1/4 cup oil until blended. Stir in onion mixture.

Heat remaining 2 tablespoons oil in a 9-inch cast-iron skillet in a 400° oven 10 minutes. Pour cornmeal mixture into skillet.

Bake at 400° for 30 minutes or until done.

Created date

December 2001