Hot Mexican Cornbread

READY IN: 55mins
Recipe by Belly Up With Bob

Just good cornbread.

Top Review by Tootie Capps

excellent, cooked in cast iron skillet and served with Nanny's tomato soup #11121. very moist. Didn't have green onions so I used the regular white onion, but the green would have made it better looking.

Ingredients Nutrition


  1. Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
  2. Put the oil in a skillet and heat over medium heat until hot.
  3. Pour over cornmeal mixture in bowl.
  4. Stir fast to melt cheese.
  5. Pour mixture into hot skillet and top with remaining cheese.
  6. Bake at 350°F for 40 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a