Mexican Cornbread

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
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