Mexican Cornbread I

Mexican Cornbread I

21 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Rebecca Henley
Recipe by  Rebecca Henley

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

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Adjust Servings

Original recipe yields 1 - 9x9 inch pan



  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 (21)

Rate This Recipe


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!!



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.



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..

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Absolute Mexican Cornbread


next recipe:

Mexican Style Cornbread