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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mom's Mexican Cornbread Recipe

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This recipe for Mom's Mexican Cornbread is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c yellow (or white) cornmeal
1/2 c all-purpose flour
1/2 pkg cornbread mix (approx 3-4 oz)
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1/2 c buttermilk
1/2 c sour cream
1/4 c olive oil
1 can (8 3/4 oz) cream-cream style corn
1/3 chopped onion
2 tbsp minced jalapeno pepper
1/2 cup shredded cheddar cheese
Directions:
Directions:
In a large mixing bowl, combine first 6 ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or heavy 8inch skillet. Bake at 350 degrees, or until bread is golden brown and tests done.

**When you take the cornbread out of the oven, you'll probably need to work a knife all around the edges of skillet to make sure the bread won't stick.
Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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