Easy Mexican Cornbread

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/4/22
Mexican Cornbread with cheddar cheese
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 16 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
152 Calories
8g Fat
17g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 152
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 33mg 11%
Sodium 403mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 4g
Vitamin C 20mg 98%
Calcium 95mg 7%
Iron 1mg 5%
Potassium 122mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mexican cornbread is always a favorite, and it is wonderful with a hearty chili or beans.

This version is a moist cornbread made with shredded cheddar cheese and mild green chile peppers, but feel free to add some jalapeño peppers if you want some heat.

Ingredients

  • 2 cups cornmeal

  • 1/3 cup shortening, melted

  • 1 tablespoon sugar

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 large eggs, lightly beaten

  • 3/4 cup buttermilk, or milk

  • 1 (8-ounce) can cream-style corn

  • 1 (4-ounce) can green chile peppers, chopped

  • 1/4 cup jalapeño peppers, minced, to taste

  • 1 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 425 F / 220 C / Gas 7.

  3. Grease a 9-inch square baking pan.

  4. In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.

  5. In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.

  6. Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.

  7. Spoon remaining batter over the cheese layer and then top with the remaining cheese.

  8. Bake for 20 to 25 minutes, until set and lightly browned around the edges.

  9. Serve and enjoy.

Tip

  • For a crustier cornbread, use a cast-iron skillet, greased with shortening. Heat the skillet in the oven and then add the cornbread batter to the hot skillet.

Recipe Variations

  • Use a blend of cheddar and Monterey Jack cheeses, or a Mexican blend, with or without hot peppers.
  • Add 4 strips of cooked and crumbled bacon to the batter, or add it to the first layer of shredded cheese.
  • Add about 1/2 cup of cooked and crumbled fresh chorizo sausage or mild sweet Italian sausage along with the first layer of shredded cheese.
  • For extra color and texture, add about 1/2 to 1 cup of cooked and drained corn kernels.