Mexican-Style Cheese Cornbread

Mexican-Style  Cheese Cornbread created by pamela t.

Great flavor and texture. Sharp Cheddar cheese can be substituted if u want a more strong taste.

Ready In:
42mins
Yields:
Units:

ingredients

directions

  • Heat oven to 350°F.
  • Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
  • Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
  • Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
  • Stir buttermilk mixture into dry ingredients just until blended.
  • Stir in corn, Cheddar cheese and onion.
  • Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
  • Serve hot, warm or room temperature.
  • Cut into 8 pieces.
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RECIPE MADE WITH LOVE BY

@Nurslinda
Contributor
@Nurslinda
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"Great flavor and texture. Sharp Cheddar cheese can be substituted if u want a more strong taste."
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  1. Jesusan
    This is a very nice recipe. I chose to use plain yogurt instead of buttermilk. The flavor is very nice. I live at a higher altitude (3900 ft), so it took a bit over 30 minutes to bake. Next time I make it, I would probably let it cook another 5 minutes after the toothpick comes out clean, because the center seemed to me to be a bit underdone. That is nothing wrong with the recipe, just the learning process when trying something new, not to mention that this is the first baking I have done at high altitude. I served this with a chili recipe from another site. I will definitely be making this again.
    Reply
  2. Jesusan
    This is a very nice recipe. I chose to use plain yogurt instead of buttermilk. The flavor is very nice. I live at a higher altitude (3900 ft), so it took a bit over 30 minutes to bake. Next time I make it, I would probably let it cook another 5 minutes after the toothpick comes out clean, because the center seemed to me to be a bit underdone. That is nothing wrong with the recipe, just the learning process when trying something new, not to mention that this is the first baking I have done at high altitude. I served this with a chili recipe from another site. I will definitely be making this again.
    Reply
  3. LonghornMama
    Very good! Used buttermilk and roasted corn which had been cut from the cob. Thanks for sharing the recipe!
    Reply
  4. Bobbin
    This recipe was a hit. I made it to go with a White Chili with Navy Beans recipe (#281318). It complimented it very well. I used plain yogurt and 1 c shredded cheddar cheese. I added 1 4-oz can chopped mild green chiles to enhance the flavor. I did not have the green onions, so I did without. The cornbread had an excellent flavor, but next time I think I will add some chopped jalepenos, too, for a little more kick.
    Reply
  5. kris10powell
    Everyone loved this one - my only change was that i added about 1/4 cup of each chopped serano and jalapino peppers. Next time I may add a little red bell pepper too.
    Reply
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