Home > Recipes > Tex-Mex Corn Bread

Tex-Mex Corn Bread Recipe

This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.—Gene Pitts, Wilsonville, Alabama

[X]

Rate Tex-Mex Corn Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tex-Mex Corn Bread Recipe

Prep: 15 min. Bake: 40 min.

Yield: 8 Servings

15 40 55

Ingredients

1 cup self-rising flour
1 cup cornmeal
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 can (11 ounces) Mexicorn, drained
1 cup chopped onion
3 to 4 jalapeno peppers, seeded, deveined and diced
1-3/4 cups buttermilk
2 cups (8 ounces) shredded cheddar cheese, divided

Directions

Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven. Yield: 8 servings.

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving (1 piece) equals 283 calories, 9 g fat (7 g saturated fat), 59 mg cholesterol, 853 mg sodium, 37 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Tex-Mex Corn Bread in Reminisce September/October 1991, p39