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Mexican Cornbread I

Mexican Cornbread I

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Rebecca Henley

A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  2. In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
  3. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.
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Reviews

BRENTON CHOSE
30
10/1/2003

I am 15 years old and just starting to love to cook! This recipe was very quick and easy and tasted great. My whole family loved it. I added olives and alittle more peppers. I recommend serving with a spicy mexican dish!!

MADONNA LEAMON
24
10/1/2003

This was so moist. I was alittle leary of the green chiles, so I only put 1 teaspoon in it but they were not hot, as I expected. The chiles did add a slight mexican flavor to it.It was raved about at our mexican pot luck at work.

SYLVIE965
23
2/23/2009

Being from the South, We like our cornbread unsweetened (as Emeril will tell you) We like mexican cornbread, not cupcakes.. This recipe is one of the best we've ever tried..