Mexican Corn Bread

1 – 17 oz. can cream style corn
1 c. buttermilk
2/3 c. canola oil
2 eggs
1 c. Jiffy cornbread mix
1 – 4 oz. can chopped jalapeño peppers, drained
1 1/2 c. sharp cheddar cheese, grated

Combine corn, buttermilk, oil and eggs. Mix well. Stir in cornbread mix.

Pour half of the batter in a 9 inch square pan. Sprinkle with peppers and half of the cheese. Pour rest of the batter on top. Sprinkle with the rest of the cheese. Bake at 350 degrees for 50 minutes.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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