This is my own delish creation, because none of the other jalapeno corn breads had just what I was looking for. All of my friends beg for me to make this at get togethers.
Preheat oven to 375.
Thoroughly stir all ingredients together in a med/large bowl.
Pour into a well greased or non-stick-sprayed 9 X 13 pan. Bake for 40-45 minutes or until toothpick in center comes out clean.
* You can use vegetable oil or melted butter. If you like a buttery taste, definitely go for the butter! I know you’ll love this Jalapeno Mexican Cornbread, feel free to share this recipe with your friends.
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This recipe is wonderful!! I also add a pound of ground beef to make it an all in one dish.
This is a great recipe, flavorful, tasty, and gobbled up quickly in my house!
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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betsysmile on 7.13.2011
I used the corn from two ears of corn, added 1/2c of onions, and ground up oats because I was out of flour. I put the whole mixture on top of a mix of shredded beef, 4 roma tomatoes, 1 green bell pepper, 1 jalapeno, and onions again. Ooooh, it’s baking now, and I bet it will be delicious!! Thanks for the recipe to base mine on!
annmarie on 3.11.2010
I’ve made this twice. My family and friends love it. Thanks for a delicious, moist Mexican Cornbread recipe!
Cathy on 10.14.2009
I made this last night with chili. My guys loooooved it. I have to say that much butter gave me a case of the guilts but it’s way yummy.