Deep South Mexican Cornbread

"An almost quiche-like cornbread, very moist!. Cut into small squares and serve as an easy pick-up appetizer."
 
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photo by SweetsLady photo by SweetsLady
photo by SweetsLady
Ready In:
1hr
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Mix all ingredients in large bowl.
  • Pour into ungreased 9x12 pyrex.
  • Bake 350 degrees for 45 minutes until lightly browned.

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Reviews

  1. I'm sorry, but we did not like this at all. First, we had to bake it 25 minutes longer than specified for it to even remotely resemble bread. Still, it had a consistency more like a thick pudding than a bread. It also desperately needs some salt and sugar. We won't make this again.
     
  2. This was very good; I loved the moist texture. Next time I will make it in a cast iron skillet, add more cheese, more jalapenos and maybe sweeten it up with a little sugar. A very good recipe, good for improvising.
     
  3. Awesome Recipe!! My neighbors loved it too!!
     
  4. Good cornbread! Different than what I'm used to for a cornbread but loved the flavors. I used red bell pepper for more color. Thanks, Julie!
     
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RECIPE SUBMITTED BY

I enjoy gathering friends in my kitchen and in my garden.
 
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