|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*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.|
Cornbread is delicious and simple enough to make on its own, but it's really a versatile blank slate that can take a lot of flavorful additions to suit what you're serving it with. This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Onion, bell peppers, and jalapeño peppers bring some nice heat, making it a popular variation of everyone's favorite Southern-style cornbread.
Feel free to substitute mild chopped chile peppers for the jalapeno peppers. Anaheim peppers or more chopped sweet bell pepper would be good as well. Or replace the Monterey Jack cheese with a Mexican-style seasoned cheese.
Click Play to See This Mexican Cornbread With Corn and Peppers Recipe Come Together
- 1 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, beaten
- 1 cup buttermilk, or use buttermilk powder with water as directed to make 1 cup
- 1/2 cup vegetable oil, plus more for the pan
- 1 small can cream-style corn, approximately 8 ounces
- 1/4 cup finely chopped onion
- 2 tablespoons chopped bell peppers, red and green
- 1 to 2 tablespoons finely chopped jalapeño pepper, optional
- 1/2 cup Monterey Jack cheese, shredded
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to blend.
In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.
Blend into the dry ingredients until moistened.
Pour the batter into a well-greased 9-inch square baking pan.
Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.
- Melted butter may be used instead of vegetable oil.
How to Store and Freeze Mexican Cornbread
- Store this Mexican cornbread in an airtight container or zip-close bag at room temperature for up to two days or in the fridge for up to one week.
- To freeze cornbread, wrap it with foil and freeze for up to three months. You can defrost it and then reheat it, or reheat from frozen in a 350 F oven right in the foil, for about 15 to 20 minutes.