Cheese Mexican Cornbread

Total Time
Prep 15 mins
Cook 30 mins

This vegetarian cornbread is very moist from the creamed corn and nice and flavorful from the cheese and spice. If using non hydrogenated margarine, use a little less than 1/4 cup because of the higher moisture content.

Ingredients Nutrition


  1. Heat oven to 230C (450F). Grease bottom and sides of a 8x8 inch or 9x9 inch square pan, or a 22 or 23 cm or 25 cm oven proof skillet.
  2. Mix all ingredients; Beat vigorously 30 sec; pour batter into pan.
  3. Bake 25 to 30 minutes (skillet about 20 min) or until golden brown. Serve warm.
Most Helpful

Made this to go with a beef stew. PERFECT! Use some taco seasoning mix and Monterey Jack. DELICIOUS! Made for Photo Swap #7.

Caroline Cooks February 23, 2008