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  • MJ Rodriguez

Mexican Cornbread




This recipe is a favorite with my family members. I used to bake it in a glass baking dish, but now I love making the mini-muffins. They are so pretty, and the bite-size ones make perfect appetizers for events.


1 cup cornmeal mix

(For GF, use cornmeal and add 1 Tbsp gluten-free flour)

½ tsp. salt

¾ tsp. baking soda

1 can cream corn

¼ cup oil

1 cup milk

1 small chopped onion

3 hot or 5 mild jalapeño peppers

1 cup grated cheddar cheese (I use more--I like it cheesy!)


Mix dry ingredients, stir in the rest of the ingredients. Bake in a 9 X 13” baking dish at 350⁰ for 40- 50 minutes. Or bake in a mini muffin pan for 15-17 minutes. Will make approximately 48 mini muffing.

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