Click for Cookbook LOGIN
"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mexican Cornbread Recipe

  Tried it? Rate this Recipe:


This recipe for Mexican Cornbread, by , is from Cooking For CoCo, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Martin


1 cup cream style corn
1 cup corn meal
1 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 onion grated
2 jalapeņo peppers, seeded and finely chopped
2 cups shredded cheddar cheese
2 tablespoons butter (for skillet)

Pre heat oven to 425*. Place iron skillet in oven to heat while preparing cornbread.
Mix cornmeal, baking soda, and salt in separate bowl and set aside. In separate mixing bowl beat eggs, add buttermilk, corn, onion, and jalapeņo. Mix well. Remove skillet from oven and add butter. Pour cornmeal mixture into hot skillet in layers adding cheese between, ending with cornmeal mixture. No cheese on top, it will burn.
Reduce oven heat to 375*, bake until center is firm 20-25 minutes. Allow to cool 10-15 minutes and serve.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!