Mexican Cornbread

Total Time
15 mins
30 mins

This is a very moist almost casserole cornbread dish handed down through my family for over 40 yrs. Oft times we eat just this with a salad... it's that good!

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  • 1 (16 ounce) can cream-style corn
  • 12 cup oil
  • 12 cup milk
  • 2 large eggs (beaten)
  • Mix well and then add to cornmeal mixture

  • In large bowl combine

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Fold in

  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese
  • jalapeno pepper
  • 2 tablespoons oil, in hot iron skillet pour in mixture and top with more shredded cheese


  1. Bake at 350°F for 30-45 minutes or until knife in center comes out clean. (oven temps vary).
  2. I leave the cornbread in the skillet and cut into pieces, let cool about 5-10 minutes, then plate it up for serving. It's really good leftover too! Like that coffee commercial -- good to the last drop!
Most Helpful

4 5

Other than thinking it needed more of a crust I enjoyed the cornbread. It was easy to make, had a nice texture, and went well with Ground Turkey and White Bean Chili. The cornbread was moist & the leftover still good the next day. Thank you for sharing your recipe! Made for Fall 08 Pick A Chef.

4 5

It is hard to go wrong with cornbread in this house. This was made as per recipe and the temperature was bumped up after about 20 minutes to 375 degrees. I do think that in my oven a higher temperature would have yielded a better crust. Made for *PAC Autumn 2008*