Total Time
50mins
Prep 10 mins
Cook 40 mins

This wonderful cornbread recipe came from a Paula Dean magazine. If you do not like spicy Mexican cornbread, you can substitute banana peppers in place of the jalapeno peppers and still have a tasty cornbread.

Ingredients Nutrition

  • 3 cups self-rising cornmeal mix
  • 1 medium onion, grated
  • 1 cup sharp cheddar cheese, grated
  • 12 cup sugar
  • 1 14 cups milk
  • 2 large eggs
  • 34 cup cream-style corn
  • 2 -3 jalapeno peppers, seeded and diced (7 medium banana peppers can be substituted for the jalapeno peppers)

Directions

  1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
  2. In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers.
  3. Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
  4. Cut into squares to serve.

Reviews

(1)
Most Helpful

We loved it! Made for ZWT5 Family Picks Mexico!

Galley Wench June 10, 2009

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