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HERDEZ® Mexican Cornbread

HERDEZ® Mexican Cornbread

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Paula

Paula

This cornbread is so moist I eat it with a fork rather than picking it up. It has a slight kick, but for more spice add more chile cooking sauce or a jalapeno pepper. Serve it with chili, vegetable soup, or beef stew. But it also makes a great bedtime snack with a glass of milk!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1085 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees. Place a 9x13 casserole dish in the oven to heat up while you mix up the batter.
  2. Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.
  3. Add the milk, oil, corn, green chile peppers, and Mexican cooking sauce. Stir well.
  4. Carefully remove the hot baking dish from the oven and spray it with non-stick cooking spray. Immediately pour the batter into the hot baking dish, and put it back in the oven.
  5. Bake until a knife inserted in the center comes out clean, about 50 minutes. Let cool at least 15 minutes before serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
5

Jillian

7/24/2013

Moist, delicious, and full of flavor - what more could you ask of for from a cornbread recipe? This definitely was a nice change from regular cornbread plus, it had a nice little "kick" to it which made it a perfect accompaniment to a warm bowl of chili. Thanks Paula for a wonderful recipe!

ConkyJoe
4

ConkyJoe

8/4/2013

Made as cornbread layer for Sweet Tamale Pie. Complimented that dish perfectly.

bd.weld
2

bd.weld

7/9/2013

Moist and flavorful. The pepperjack and Tomatilla Verde Mexican Cooking Sauce give this just the right amount of spices for a little kick without over powering the cornbread. Paula what a great recipe. This will be my go to cornbread when I want a Mexican flair.

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