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.