The best delicious Mexican Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Cornbread recipe today!
Hello my friends, this Mexican Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Cornbread is amazingly delicious, and addictive, everyone will be asking for more Mexican Cornbread.
What Makes This Mexican Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Cornbread.
Ready to make this Mexican Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 C Cornmeal, self-rising 8 oz Corn, cream-style
3/4 C Cooking oil – (one small can)
2 Eggs 2 Jalapeno peppers,
1/2 C Onions, chopped – chopped (or more)
2 T Green pepper, chopped 3 oz Pimentos (one small can)
8 oz Sour cream 1 C Cheddar cheese, grated
Preheat oven to 325 degrees F. Mix all ingredients except cheese together.
Pour half of mixture in a well-greased skillet. Use an iron skillet if you
have one. Spread cheese over the mixture, then pour remaining batter on
top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm.
NOTES:
* Corn Bread with peppers and cheese — I got this recipe from net.cooks
in the fall of 1983. It’s really good! We always make a batch of Mexican
cornbread when we cook chili; it’s also a good dinner with just a salad and
the beer of your choice. The original recipe came from akgua!akguc!mah.
: Difficulty: easy.
: Time: 5 minutes preparation, 90 minutes baking.
: Precision: approximate measurement OK.
:
: Nancy Mintz
: from a net.cooks recipe by akgua!akguc!mah
:
Yields
8 servings
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