A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
1 - 8x8 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.

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  • In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.

  • In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.

  • Bake for 30 to 35 minutes until center is set and top is golden brown.

Nutrition Facts

193 calories; protein 7.1g 14% DV; carbohydrates 17.9g 6% DV; fat 10.8g 17% DV; cholesterol 46.6mg 16% DV; sodium 387.5mg 16% DV. Full Nutrition

Reviews (192)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2004
I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion add a half cup of sugar and mix all the cheese into the batter- just our preference. If you don't have buttermilk normal milk works fine the batter is just a bit thinner so reduce the amount you use. Also I use fat-free cheddar (kraft pre-shredded) in this recipe. The bread is so moist that you really don't notice you're missing all the fat. One note is that the batter is VERY moist- I cook mine at 400 for an hour or so. It is very soft when it comes out of the oven but will firm up as the cheese cools. Give this one a try- you won't be dissapointed! Read More
(108)

Most helpful critical review

Rating: 3 stars
01/25/2004
This dish was just OK. I didn't think it had much zing at all. If I made this again I would add cayenne. Read More
(33)
237 Ratings
  • 5 star values: 151
  • 4 star values: 51
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
12/30/2004
I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion add a half cup of sugar and mix all the cheese into the batter- just our preference. If you don't have buttermilk normal milk works fine the batter is just a bit thinner so reduce the amount you use. Also I use fat-free cheddar (kraft pre-shredded) in this recipe. The bread is so moist that you really don't notice you're missing all the fat. One note is that the batter is VERY moist- I cook mine at 400 for an hour or so. It is very soft when it comes out of the oven but will firm up as the cheese cools. Give this one a try- you won't be dissapointed! Read More
(108)
Rating: 5 stars
01/25/2004
This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist! Read More
(72)
Rating: 5 stars
01/25/2004
This was yummy! It will be my standard corn bread recipe from now on. I used one jalapeno and it had just the right zing for me. Read More
(55)
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Rating: 5 stars
02/24/2011
I used butter instead of corn oil and I used a couple tablespoons of mild chilies from the can only because I don't keep jalapeno peppers on hand and I really didn't want it to be too spicy for the little ones. In my cast iron skillet, mine was done at just under 35 minutes. I took a tip from a girlfriend of mine and melted butter in the skillet in the hot oven before adding the cornbread batter for a buttery, crispy crust. We all liked this a lot. The flavor of this cornbread was wonderful. I'd like to try this next time with Mexi-Corn and see how that is in this recipe. I think it would be good with pepper-jack, too. Making it in the cast iron I think is what made it SO good. But, isn't almost anything made in cast iron good? ;) Read More
(37)
Rating: 4 stars
01/25/2004
Good cornbread. Not as moist as I was expecting but great taste. I think there was too much onion for us I'll use half as much next time. I used chopped green chilies for convenience. Mixed all of cheese into batter as we don't care for the cheese topping baked on. Will make regularly. Read More
(34)
Rating: 3 stars
01/25/2004
This dish was just OK. I didn't think it had much zing at all. If I made this again I would add cayenne. Read More
(33)
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Rating: 5 stars
02/13/2004
This is the best cornbread recipe esp. Mexican that I have ever tasted!!! It's easy fast. fun and most ingredients are on hand.The only thing we changed was using Mexican style corn instead of the cream style. You really should try this esp. if you are from the South!!! Great with any dish! Read More
(29)
Rating: 5 stars
01/25/2004
Excellent!!!! My boyfriend loved it. It had a just right amount of spices ane my boyfriend and I both love spicey foods! Read More
(28)
Rating: 5 stars
10/18/2003
This was great! I loved the addition of onions and chilies! And it was so moist it didn't even need butter! Read More
(22)