Spanish cornbread from Jubilee: Recipes from Two Centuries of African-American Cooking (page 100) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on June 01, 2026

    This was only okay for me. I can see how the flavors are inspired by the Tex/Mex cornbread I grew up with, but the flavors were milder and sweeter. For my family there is too much sugar, and too much white flour, we prefer a more rustic corn-centric cornbread. Although this was all eaten, in the future I will make my more family recipe with a bit more kick from chiles, and more cheese.

  • hirsheys on May 17, 2021

    This is a pretty standard cornbread recipe, but with canned corn, canned chilies, and cheddar cheese stirred in. It tasted just how you’d expect from the recipe, except I found it a bit too sweet - the corn plus sugar weren’t balanced enough by the cheese. I definitely liked it fine (and I agree that it was moist - I’m not sure that’s a selling point for me), but won’t make it again. I have better cornbread recipes (not too mention others to try!)

  • TrishaCP on April 11, 2021

    Wow, this cornbread is really great. Very very moist with a nice kick from the chiles. Into my “favorites” file it goes!

  • Lsblackburn1 on March 22, 2021

    This reminded me of cornbread I ate in Tucson, AZ as a kid - loved it! Super moist and delicious with honey.

  • southerncooker on August 17, 2020

    We don't like sugar in cornbread so I left it out. We all loved it.

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