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Tex-Mex Cornbread

This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.—Gene Pitts, Wilsonville, Alabama
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings


  • 1 cup self-rising flour
  • 1 cup cornmeal
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large 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 shredded cheddar cheese, divided


  • 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.
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.
Nutrition Facts
1 piece: 283 calories, 9g fat (7g saturated fat), 59mg cholesterol, 853mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 13g protein.

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