Mexican Style Cornbread

Name: Mexican Style Cornbread
Prep time: 15 min
Cook time: 35 min
Yield: 12
Ingredients: 2 eggs; 1/4 cup corn oil; 1 cup buttermilk; 1 1/2 cups shredded Cheddar cheese; 1 (8 ounce) can cream-style corn; 1 large onion, chopped; 2 fresh jalapeño peppers, seeded and minced; 1 cup cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

⏱️ Ready in 50 min 🥄 Prep 15 min 🔥 Cook 35 min 👥 12 servings

A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.

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🔗 Recipe adapted from AllRecipes

#Bread #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 35 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 193

% Daily Value*

Total Fat 10.8g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 388mg 17%

Total Carbohydrate 17.9g 7%

Dietary Fiber 1.4g 5%

Total Sugars 2.4g

Protein 7.1g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Grease an 8 inch square baking dish or a cast iron skillet.

In a small bowl, beat eggs.

Mix in corn oil and buttermilk.

Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.

In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.

Stir the egg mixture into the dry ingredients.

Pour batter into prepared pan.

Sprinkle remaining 1/2 cup cheese on top.

Bake for 30 to 35 minutes until center is set and top is golden brown.