Quiltingboard Forums - Cheesy Mexican Cornbread

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This is my favorite recipe for bread to serve with pintos or soup. A member asked me to post this. Thanks , hope you enjoy.

2 1/2 C. yellow cornmeal
1 C. flour
2 T. baking powder
1 T. sugar
pinch of salt

1 (15oz) can of creamed corn
1 (4.5 oz) can of green chilies ( or jalapeno if you prefer more heat)
2 T. chopped onion
1 1/2 C. grated cheddar cheese (i use cheddar & monterey jack cheese)

2 eggs ( Note* I use 3 eggs, gives it a cake like texture, really moist.)
2 T. oil or melted butter
2 C. milk

Stir together the first five ingredients, then add; corn, chilies, onion & cheese and mix together. Then add eggs, oil or melted butter and milk,stirring lightly and still slightly lumpy. Pour into a hot greased pan or iron skillet and bake at 400 degrees for approx. 20-25 minutes or until golden brown. Divine :D

Sounds good thanks for sharing!

Cornbread is my favorite to have with pinto beans with ham or homemade vegetable soup. Thanks for this delicious sounding recipe. Going to try it when the weather gets a little cooler.

Thanks for the great recipe!

When ya making it ?? LOL That sounds wonderful !! I will have to definitely make it for sure !! I usually add all the ingredients to the Krusteaz or Jiffy mixes.

I have this recipe and I love it.

Oh Yum!!! I just found a Cast Iron Cornbread pan at a yard sale yesterday....I will be trying it out with this recipe!!!!!

Sounds great..we love Mexican Cornbread with soups, beans and salads! Goes great with "football" weather for sure!