I got this recipe from one of The State Fair of Texas cookbooks. It's old and I couldn't find the year, but I started collecting these cookbooks when I got married (30 years ago). This is very good cornbread and it goes good with a big pot of pinto beans. The person that submitted the recipe is Debbie Hamilton from Garland, Texas. Hats off to her!

Preparing Time: 20 minutes
Total Time: 40 minutes
Served Person: 12

bread bake meatless mexican cheese winter buttery vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian

1/2 cup vegetable oil
2 6-oz package cornbread mix
3 tablespoons sugar
3 eggs beaten
1 8.5-oz can cream style corn
1 1/2 cups shredded longhorn cheese
1 onion chopped
1 pickled jalapeno pepper seeded and chopped

Carbohydrate 33.4457083333333 g
Cholesterol 279.76625 mg
Fat 20.4559108333333 g
Fiber 2.11425000945727 g
Protein 13.759725 g
Saturated Fat 6.24127306329167 g
Serving Size 1 1 Serving (144g)
Sodium 543.08375 mg
Sugar 31.3314583238761 g
Trans Fat 1.565011062925 g
Calories 369 calories

bread

Combine all ingredients, mixing well. Grease a #9 iron skillet or a 9 x 12 baking dish. Bake at 450 for about 20 minutes or until golden brown. Serve hot with butter.

Cheesy Mexican Cornbread

Ingredients

Nutrition facts