Mexican Cornbread

Mexican Cornbread
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
183 Calories
9g Fat
20g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 183
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 24%
Cholesterol 52mg 17%
Sodium 298mg 13%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 6g
Vitamin C 10mg 49%
Calcium 169mg 13%
Iron 1mg 7%
Potassium 131mg 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.)

This Mexican cornbread features diced green chiles, sweet corn, and cheddar cheese. We like to use fresh Anaheim or poblano chile peppers, but you can substitute canned green chiles.

The chile peppers have a tough outer skin, so we char them on a dry skillet and then steam them in a paper bag. Steaming them in the bag makes it easy to slip the skins off, and charring them develops plenty of sweet, smoky flavor. If you're using canned chiles, the skins are already off, so you can skip that step.

For the corn, if fresh is not available, use frozen and thawed corn or well-drained canned corn. If you enjoy a sweeter cornbread, add the sugar. These cornbread muffins are great with chili or a seafood dinner.


  • 1 cup all-purpose flour, sifted

  • 1 cup yellow cornmeal

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 2 large eggs, beaten

  • 1/4 cup melted unsalted butter, or shortening

  • 1/2 cup sugar, optional

  • 1 cup fresh sweet corn

  • 1 or 2 fresh green chiles

  • 1 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.​

  3. Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.

  4. Sift together the flour, cornmeal, baking powder, and salt.​

  5. Combine the milk, eggs, butter (or shortening) and sugar, if using.​

  6. Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.​

  7. Pour the batter into your prepared pan and bake the cornbread immediately.

  8. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.

  9. Serve and enjoy.

Recipe Variation

  • Substitute the fresh chiles with 1/4 cup of canned diced green chiles.