Mexican Cornbread

Our Mexican Cornbread stands tall, fluffy, moist and SO delicious! This cornbread with creamed corn is made with the usual cornbread ingredients and then we fold in just the right amount of pepper Jack cheese, cheddar cheese, green chiles, red bell pepper and green onion to make this cornbread shareworthy.

Mexican Cornbread is a perfect side to serve with chili, soup, grilled or fried chicken, or any of your favorite Mexican dishes.

Why You’ll Love This Recipe

• Great Flavor.  This Mexican cornbread with creamed corn is fluffy and moist with a delicious combination of flavors in every bite. 
• Sharworthy. This is a great bread to serve at potlucks and cookouts with chili, soup, grilled chicken or kebabs.
• Simple To Make. This recipe for Mexican cornbread is an easy one to make. Prep time is about 10 minutes and cook time is 25-35 minutes. 

Mexican Cornbread Recipe

• Flour AND Cornmeal. Use all-purpose flour and fine yellow cornmeal.
• Sugar. We add just a little granulated sugar for a hint of sweetness.
• Baking Soda AND Baking Powder. Make sure you have fresh baking soda and baking powder.
• Milk. Use whole milk.
• Butter. We use unsalted butter.
• Cheese. We use both pepper Jack and cheddar cheese for this recipe.
• Canned Corn. This adds flavor, sweetness and moisture to the mix.
• Canned Chiles. Chiles add a lot of flavor but no heat to this bread. This bread is NOT spicy. Just flavorful!
• Red Bell Pepper. For a little flavor and pop of color.
• Green Onions. Also for flavor and pop of color.

Find printable recipe with the measurements below.

How To Make Mexican Cornbread

1. Preheat Oven. Preheat oven to 350 degrees. Grease one 8×8 inch square baking dish.
2. Whisk Together Wet Ingredients. Whisk together the milk, eggs, creamed corn and melted butter.
3. Combine Dry Ingredients. In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, baking soda
4. Blend Ingredients. pour the wet ingredients into the dry ingredients and stir
5. fold in the canned chiles, cheese, red bell pepper and green onion.
6. Bake In Oven. spread the batter into a lightly oiled baking dish and bake for 20-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Leave the cornbread in the pan to cool for 10 minutes.
7. Serve. Cut into 9 squares and serve with honey butter.

Tips For Making The Best Mexican Cornbread

• Don’t over-mix the batter.
• Halfway through baking, rotate the pan in the oven so it bakes evenly,
• To check for doneness, stick a toothpick in the center of the bread. If the toothpick comes out clean and dry, it’s done baking and you can remove it from the oven.

Serving Suggestions

• Honey Butter. To make honey butter, you’ll need 1/2 cup butter (1 stick butter), 1/4 cup pure clover honey, and 1/4 teaspoon kosher salt. Use a stand mixer to blend it all together. Slather generously on slices of warm cornbread.
• Chicken. Baked Barbecue Chicken Thighs, Cilantro Lime Chicken and Air Fryer Chicken Thighs.
• Chili and Soup. Easy Chili Recipe, White Bean Chicken Chili, Slow Cooker Chili, Chicken Tortilla Soup, and Mexican Chicken Rice Soup.
• Salads.  BBQ Chicken Salad, Fried Chicken Salad and Chicken Bacon Ranch Salad.

How Long Does Cornbread Last?

Store leftover cornbread in an airtight container. If properly stored, it may last  1-3 days at room temperature, and 3-5 days if stored in the refrigerator. 

Does Cornbread With Cheese Need To Be Refrigerated?

No. It doesn’t need to be refrigerated, but it may last longer if it is refrigerated.

More Corn Recipes

• Creamed Corn
• Corn Rice
• Corn Succotash
• Skillet Corn
• Corn Tomato Salad

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Yield: 8 Servings

Mexican Cornbread

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Our Mexican Cornbread stands tall, fluffy, moist and delicious! This cornbread with creamed corn is made with the usual cornbread ingredients and then we fold in just the right amount of pepper Jack cheese, cheddar cheese, green chiles, red bell pepper and green onion to make this a family favorite.

Ingredients

• 1 cup all purpose flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 5 tablespoons unsalted butter, melted (divided)
• 1 cup whole milk
• 2 large eggs
• 1-14.5 can creamed corn
• 1 cup grated pepper Jack cheese
• 1 cup grated sharp cheddar cheese
• 1 1 6 ounce can green chiles
• 1/3 cup red bell pepper, diced
• 1/4 cup green onion, green and light green parts, sliced

Instructions

1. Preheat the oven to 350°F and grease a 8x8 inch baking dish with 1 tablespoon of the melted butter.
2. In a large bowl combine the flour, corn meal, sugar, salt, baking powder and baking soda.
3. In a separate bowl, whisk together the milk, eggs, creamed corn and the remaining 4 tablespoons melted butter.
4. Pour the liquid ingredients into the dry ingredients and fold in the grated Jack and cheddar cheeses, canned green chiles, the diced red bell pepper and sliced green onion.
5. Pour the batter into the greased 8x8 square baking dish and bake in the oven for 25-35 minutes, or until a toothpick inserted into the center of the cornbread comes out dry and clean.
6. Remove from oven and let the cornbread rest and cool in the pan for 10-15 minutes before slicing into it. When the cornbread has cooled enough to handle it, cut into 9 squares.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 609Total Fat: 31gSaturated Fat: 18gUnsaturated Fat: 13gCholesterol: 127mgSodium: 1062mgCarbohydrates: 60gFiber: 4gSugar: 11gProtein: 24g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.