Mexican Cornbread

  • Yield: 12 servings

'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.'


2cups self-rising cornmeal
1/4cup sugar
2/3cup vegetable oil
3 eggs
1small onion, chopped
1 (15-ounce) can cream-style corn
1cup buttermilk
1cup shredded Cheddar cheese
1small green bell pepper, chopped
1 to 2 jalapeno peppers, seeded and chopped


  1. Preheat oven to 350F. Grease and flour a 13-by-9-inch baking dish.
  2. 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.
  3. Pour batter into pan and bake about 1 hour or until brown. Cut in squares to serve.

Recipe by Wanna Faye Crouse, Finger, Tenn.

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers