Mexican Cornbread With Corn and Peppers

Mexican Cornbread

The Spruce

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 9 servings
Nutritional Guidelines (per serving)
319 Calories
20g Fat
28g Carbs
9g Protein
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Nutrition Facts
Servings: 6 to 9
Amount per serving
Calories 319
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 20%
Cholesterol 110mg 37%
Sodium 517mg 22%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Protein 9g
Calcium 185mg 14%
*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.)

This super moist Mexican style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Onion, bell peppers, and jalapeno peppers give it some nice heat and extra flavor. It's a popular variation of everyone's favorite Southern-style cornbread.

Serve this tasty cornbread with beans or a hearty chili. It's great with greens, too! 

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 sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 large eggs (beaten)
  • 1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
  • 1/2 cup vegetable oil
  • 1 small can cream-style corn (approximately 8 ounces)
  • 1/4 cup onion (finely chopped)
  • 2 tablespoons bell pepper (red and green both, chopped)
  • Optional: 1 to 2 tablespoons jalapeño pepper (finely chopped)
  • 1/2 cup Monterey Jack cheese (shredded)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F (180 C/Gas 4). 

  3. In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend.

    Mexican cornbread dry ingredients.
     The Spruce
  4. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.

    Mexican cornbread wet ingredients.
     The Spruce
  5. Blend into the dry ingredients until moistened.

    Mexican cornbread batter.
     The Spruce
  6. Pour the batter into a well-greased 9-inch square baking pan*.

    Mexican cornbread in baking pan.
     The Spruce
  7. Bake at 350 for 30 to 35 minutes, or until cornbread is browned.

    Easy Mexican cornbread.
     The Spruce
  8. Serve and enjoy!


  • For a crispier crust, heat an extra tablespoon of vegetable oil in the oiled baking pan before adding the batter. Or use a 10-inch cast-iron skillet.
  • If you have any leftovers, store smaller pieces in a sealed container in the refrigerator and heat in the oven. The cornbread can also be frozen. Wrap larger pieces in foil and then seal in a zip-top bag. Let the bread defrost at room temperature and then warm in the oven.

Recipe Variation

  • Melted butter may be used instead of vegetable oil.