Yield: 20 servings
Aunt Lucille's Mexican Cornbread
This Mexican Cornbread recipe is ultra-moist and cheesy with bits of corn, onion, sweet bell pepper, and spicy jalapeño pepper in every delicious bite.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 3 cups self-rising cornmeal mix
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 medium onion, chopped
- 1/2 sweet bell pepper, chopped
- 1 jalapeno pepper, seeded and diced
- 8-oz. grated sharp cheddar cheese
- 4 eggs, slightly beaten
- 3/4 cup canola oil
- 1 (15-oz.) can cream-style corn
- 1 cup sour cream
- Non-stick cooking spray
Instructions
- Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, combine the cornmeal, flour, salt, onion, bell pepper, and jalapeno pepper, Stir in the shredded cheese.
- In a smaller bowl, lightly whisk the eggs with the oil and cream-style corn. Pour into the dry ingredients. Add the sour cream and stir with a spatula until all the dry ingredients are incorporated.
- Pour the batter into the prepared baking dish and bake for 40 minutes, until lightly golden brown and a pick inserted in the center comes out clean.
- Cool for a few minutes before cutting into squares.
Notes
- Store Mexican cornbread wrapped in aluminum foil or plastic wrap in the refrigerator for up to a week. Be sure you wait until the cornbread has cooled to room temperature before wrapping and storing to avoid excess moisture on the top crust.
- Reheat Mexican cornbread wrapped in aluminum foil in a 350-degree oven for 10 to 15 minutes, until warm. You can also wrap a slice of cornbread in a damp paper towel and reheat in the microwave for 20-30 seconds.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 458mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 6g