You are here: Home » Recipes » Mexican Cornbread Mexican Cornbread Recipe by American Profile Yield 12 servings A cornmeal-based bread, made with bell pepper, onion, and cream-style corn PrintEmail 'I have been baking this cornbread for more than 20 years and probably wouldn't be welcome if I didn't bring it to gatherings.' Ingredients 2 cups self-rising cornmeal1/4 cup sugar2/3 cup vegetable oil3 eggs1 small onion, chopped1 (15-ounce) can cream-style corn1 cup buttermilk1 cup shredded Cheddar cheese1 small green bell pepper, chopped1 to 2 jalapeno peppers, seeded and chopped Instructions Preheat oven to 350F. Grease and flour a 13-by-9-inch baking dish. Combine cornmeal and sugar in a medium bowl. Stir in oil and eggs. Add onion, corn, buttermilk, cheese, bell pepper and jalapeno pepper and stir to combine. Pour batter into pan and bake about 1 hour or until brown. Cut in squares to serve. Recipe by Wanna Faye Crouse, Finger, Tenn.