Mexican Cornbread {Recipe}

You guys are just the coolest! Thank you for all your fun birthday wishes this week…the comments and e-mails were such a treat! 🙂 I had a super day! {I use a lot of exclamation points…and no matter how hard I try, I just can’t seem to part with them. We’re tight, me and my exclamation points. Do you have to consume caffeine before you read my posts?}


Thought I would share one of our favorite go-to side dishes. We love this with Mexican meals, chili, picnics, barbecues, etc. It’s a great take on the old classic cornbread.

{In fact, I have been known to eat it for breakfast with some sweet tea!}

Mexican Cornbread Recipe


3 cups yellow self-rising corn meal

3 eggs

1 tsp. salt

1-1/4 cup oil

1 large chopped onion

1 can cream-style corn

1-1/2 cups grated sharp cheddar cheese

1-1/2 cup whole milk

3 chopped jalapeño peppers


Stir all of the ingredients together and put into a greased baking dish and bake for approximately 40 minutes.

This recipe usually fills one 9 x 13 dish and one 8 x 8 dish.

It freezes wonderfully…and is delicious cold!

{Hence, the perfect breakfast food with sweet tea! ;)}

[A fun option: cut up 1/2 a green bell pepper and 1/2 a red bell pepper and add in before baking….it adds great taste, as well as fun color.]

Let it cool before cutting it into squares.

We have been enjoying this with chili on these cold, January nights that we’ve been having around here.

What have you been enjoying on your table lately?



Sharing with:  Tip JunkieBetween Naps on the PorchThrifty Decor ChickFunky Junk InteriorsDIY ShowoffHome Stories A to Z,  Serenity NowSavvy Southern StyleMy Romantic HomeJennifer Rizzo


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