Mexican Cornbread

"This is great served with any Mexican entree. My family just gobbles this up. Never any left over."
 
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Ready In:
45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • In a mixing bowl, combine the first 6 ingredients.
  • In another bowl, combine the remaining ingredients.
  • Add to the dry ingredients and stir just until moistened.
  • Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.
  • Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.

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Reviews

  1. I do like a moist (as opposed to crumbly) tasty cornbread and this was it. I used skim milk and apple sauce instead of oil plus almost double the cream corn and it was a WOW. Really really good. Thanks NurseDi.
     
  2. I made the corn bread in my cast iron skillet and it came out perfect. Very moist and delicious. Definitely a keeper. I used chopped green peppers but the next time I will use a can of green chilis instead as a matter of taste. I may also slightly increase the cheese. Thanks for sharing a great easy recipe.
     
  3. Very moist which is how we like our cornbread. I liked the mild flavor or the green chiles. Not very hot so my kids could eat this. Could easily be turned up a notch or two with some japalenos. Thanks Nurse Di.
     
  4. We like our cornbread moist instead of dry and crumbly. This cornbread turned out very moist so we were happy. I used fresh chopped green chile peppers and the flavor was wonderful. I served the corn bread with beef enchiladas, salad, and your Lime Tea. An excellent meal. Thanks.
     
  5. I made this over the weekend with chili, and it was wonderful...I would definately make again.
     
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Tweaks

  1. Very good recipe. I thought it was a little too sweet; next time I am going to half the sugar. Also, the recipe does not call for any salt, and you have to add salt when using flour, so I added 1 tsp of salt. I like spicy, so I substituted the green pepper with two seeded chopped chipotle peppers (canned in adobo sauce), and that gave the cornbread a wonderful smokey heat. I will certainly make this again.
     
  2. I used chopped jalapeno's to give it a little zip. I thought it was a little moister than I liked. I used 2% milk instead of buttermilk. Perhaps the buttermilk would have made it taste better.
     
  3. I do like a moist (as opposed to crumbly) tasty cornbread and this was it. I used skim milk and apple sauce instead of oil plus almost double the cream corn and it was a WOW. Really really good. Thanks NurseDi.
     

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