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Mexican Cornbread Recipe


2 cups corn meal,
1/3 cup melted shortening,
1 teaspoon salt,
1 tablespoon sugar,
2 large eggs,
1/2 teaspoon baking soda,
3/4 cup buttermilk or yogurt,
1 can (8 oz.) sweet corn,
1 little jar (4 oz.) chopped jalapeno peppers,
1 cup shredded cheddar cheese,
little oil for greasing the baking dish.


Mix together corn meal, shortening, salt, sugar, eggs, soda and buttermilk until thoroughly mixed. Add corn and jalapeno peppers. Pour half of the cornbread mixture in large, greased 9-inch baking dish. Put most of the grated cheddar over the dough. Spoon remaining dough into the baking dish and top with remaining cheese. Bake in a preheated oven at 450 F for 25 minutes or until a toothpick inserted into the middle of the cornbread comes out clean. Let the cornbread sit for about 10 minutes out of the oven loosely covered with a kitchen cloth before cutting and serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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