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Danny’s Mexican Cornbread Recipe

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This recipe for Danny’s Mexican Cornbread is from Dungans of the Northern Neck Family Cookbook, 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:  
2 Tbsp corn oil
2½ cups corn meal
3 Tbsp jalapeño, chopped
¼ cup onion, chopped
⅔ cup butter, melted
3 eggs, beaten
1 Tbsp sugar
1 tsp salt
1 cup milk
1 can cream corn
1 cup sharp cheddar cheese
Directions:
Directions:
Saute onion and jalapeño in a small amount of oil. Mix all ingredients together and pour into a 12” cast iron pan. Bake at 450 degrees until golden brown, about 45 minutes.
Personal Notes:
Personal Notes:
My husband, Danny, developed this recipe using a lot of trial and error. It is super moist and flavorful, and we often pair it with taco soup. Sometimes he adds a pound of ground beef, browned and drained, and it’s basically a meal in itself. — Mary Dungan Thomas

 

 

 

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