Recipe By Lynn Gibson
Published Jul 30th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 1 - 8x8 inch pan Calories 192.7

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

Recipe Ingredients

  • 2 eggs
  • ¼ cup corn oil
  • 1 cup buttermilk
  • 1 ½ cups shredded Cheddar cheese
  • 1 (8 ounce) can cream-style corn
  • 1 large onion, chopped
  • 2 fresh jalapeno peppers, seeded and minced
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  2. 2 In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  3. 3 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.
  4. 4 Bake for 30 to 35 minutes until center is set and top is golden brown.

Nutrition Facts

  • Calories 192.7
  • Carbohydrate 17.9 g
  • Cholesterol 46.6 mg
  • Fat 10.8 g
  • Fiber 1.4 g
  • Protein 7.1 g
  • Saturated Fat 4 g
  • Sodium 387.5 mg
  • Sugar 2.4 g


  1. 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. - Read more ...
  2. 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 - Read more ...
  3. 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!
  4. This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist!
  5. Excellent!!!! My boyfriend loved it. It had a just right amount of spices ane my boyfriend and I both love spicey foods!
  6. 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.
  7. This was great! I loved the addition of onions and chilies! And it was so moist it didn't even need butter!

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