Mexican Cornbread

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READY IN: 50mins
Recipe by BigHeart

This recipe comes from a community cookbook I've had for almost 30 years. It is great with soup, chili or baked beans and fresh summer vegetables. It is also good at room temperature and makes a great picnic item.

Ingredients Nutrition

  • 4 eggs, beaten
  • 2 tablespoons sugar
  • 1 cup sour cream
  • 1 cup cream-style corn
  • 1 12 cups grated sharp cheddar cheese
  • 2 -4 seeded finely diced jalapeno peppers (you can use the canned, drained ones if you wish)
  • 1 12-2 cups finely diced onions
  • 12 cup vegetable oil
  • 1 12 cups self-rising cornmeal


  1. Preheat over to 425 degrees.
  2. Mix together first eight ingredients, and then slowly fold the corn meal into the mixture.
  3. Pour into a long pyrex baking dish that has been well greased.
  4. Bake for 30 to 40 minutes, or until center is done.
  5. Brush melted butter on the top.

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