1 1/2 cup cornmeal
1 can mexican whole kernel corn
1 cup buttermilk
3 eggs
1 onion
1 tsp. hot pepper
1 cup sharp cheddar cheese (grated)
dash of salt
1/2 cup Wesson oil
Mix all ingredients together. Bake at 350 degrees for 35 minutes.
Mexican Cornbread
30 Friday Dec 2011
Posted in Breads
This looks so good!! I’d never have thought to spice up cornbread. Nice!! Plus, your photos never cease to amaze….
Thank you!!! We love Mexican Cornbread around here, and it goes great with so many meals. I hope you give it a try. My mom made this a lot when I was growing up, and I just made it part of my family meals. Thanks for the comment