Fiesta Cornbread

Makes 8 wedges

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  • 4 oz (½ cup) yellow corn, canned 
  • 1 fresh jalapeño or 2 T purchased diced jalapeño peppers (optional)
  • 1/4 small onion (or ½ cup frozen chopped onion)
  • 1 large egg
  • 1 ¼ cups low-fat milk (OR 1 ½ cups buttermilk)
  • ¼ cup vegetable oil
  • 1 ½ cups self-rising enriched cornmeal
  • ¼ cup cheddar cheese shredded, low-fat
  • 1 T vegetable oil


  1. Preheat oven to 450oF with an 8-inch cast iron skillet inside oven.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Drain corn.
  4. Wash jalapeño. Cut and discard the jalapeño stem. Cut jalapeño in half, remove center and seeds. Chop into small pieces. Wash your hands well with soap and warm water for at least 20 seconds.
  5. Peel and cut onion into small pieces.
  6. Whisk egg, milk, and vegetable oil with a fork.
  7. Add cornmeal to the egg mixture and stir until the batter is creamy and pourable.
  8. Fold into batter with a spatula corn, jalapeño, cheddar cheese, and onion.
  9. Carefully remove the preheated cast iron skillet from oven. Brush the skillet with vegetable oil. Pour batter into skillet.
  10. Bake 25-30 minutes or until golden brown and inside is set and knife comes out clean. Serve warm.
  11. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.