Mexican Flag Cornbread

Laura B
This cornbread contains the flavors of Mexico as well as the colors of its flag!
  • 1 cup self-rising white cornmeal mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1 cup Mexican blend shredded cheese
  • 1/2 cup milk
  • 1/2 cup frozen corn
  • 1/4 cup sour cream
  • 2 tbsp diced pimiento
  • 2 tbsp white sugar
  • 1 tbsp jarred jalapenos, seeded and diced fine
  • 1 tbsp chives, diced fine (optional)
  • 2 tbsp your favorite cooking oil + 1 tbsp for pan
Preheat skillet or cake/pie pan in oven at 350 degrees. Stir together all ingredients until incorporated (do not over-stir). Remove skillet or pan from oven, pour in 1 tbsp oil and swirl around (careful, it will sizzle!) Pour in cornbread batter immediately and place back in oven. Bake 15-20 minutes; switch to broil and leave in oven until top is desired brownness (about 5 minutes).
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For a quick muffin version, use 1 package Jiffy corn muffin mix, 1 egg, 1/3 cup milk, 1 small can diced green chilies, and 1 cup shredded Mexican shredded cheese. Bake at 375 for 15-20 minutes.

2 thoughts on “Mexican Flag Cornbread”

  2. Pingback: Feliz Cinco de Derby! | The Soup Diva

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