Cheesy Mexican Cornbread
Got this recipe from one of The State Fair of Texas cookbooks. It's old but very good cornbread that goes well with a big pot of pinto beans.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 12
bread
bake
meatless
mexican
cheese
winter
buttery
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 2 6-oz package cornbread mix
- 3 tablespoons sugar
- 3 eggs beaten
- 1 8.5-oz can cream style corn
- 1 1/2 cups shredded longhorn cheese
- 1 onion chopped
- 1 pickled jalapeno pepper seeded and chopped
- Carbohydrate 33.4457083333333 g
- Cholesterol 279.76625 mg
- Fat 20.4559108333333 g
- Fiber 2.11425000945727 g
- Protein 13.759725 g
- Saturated Fat 6.24127306329167 g
- Serving Size 1 1 Serving (144g)
- Sodium 543.08375 mg
- Sugar 31.3314583238761 g
- Trans Fat 1.565011062925 g
- Calories 369 calories
As a busy housewife, I'm always on the lookout for recipes that are easy to make and delicious to eat. This cheesy Mexican cornbread is one of my favorites. It's perfect for a quick weeknight meal or for a potluck. The cornbread is moist and flavorful and the cheese gives it a nice kick. Plus, it's a great way to use up leftover corn.
I've been making this cornbread for years and it's always a hit. My family and friends love it and I'm sure you will too. So if you're looking for a new side dish to try, give this cheesy Mexican cornbread a try. You won't be disappointed.
Step-by-step
- Combine all ingredients, mixing well.
- Grease a #9 iron skillet or a 9 x 12 baking dish.
- Bake at 450 for about 20 minutes or until golden brown.
- Serve hot with butter.
