This Mexican Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers!
A SUPER FLAVORFUL CORNBREAD RECIPE
There’s something truly comforting about a slice of warm, freshly baked cornbread. With a golden, crispy crust and a tender, moist interior, Mexican Cornbread is the perfect sidekick to chili, soups, or on its own! Once you start making this homemade Mexican Cornbread, you’ll be hooked and won’t want any other cornbread.
FREQUENTLY ASKED QUESTIONS:
You must use self-rising flour and self-rising cornmeal or it will not turn out properly. This is why there is no additional baking soda or baking powder added because it is already in the self-rising ingredients. If you don’t use self-rising ingredients, your cornbread won’t rise.
Try dicing up a fresh jalapeño for an extra kick!
It could be a few reasons:
1. You over mixed the batter. Stirring the batter too much can make the gluten in the flour to form elastic gluten bands (it’s all very scientific but basically, it makes for dry, dense baked goods).
2. You might’ve baked it too long. Ovens vary and some ovens have hot spots or sometimes oven temperatures are inaccurate. So although a recipe says to cook it for a certain temperature, know your oven. If necessary check it earlier and stick a toothpick in the center to determine if it is done. Also, it might be worth it to invest in an oven thermometer to make sure your oven is heating to the correct temperature.
3. You used a low fat or skim milk. Try using a higher fat milk. Or perhaps try buttermilk. Even though most buttermilk is lower in fat, it has higher acidity that helps to break down long strands of glutens and proteins in baked goods, resulting in a more tender bread or baked good.
Yes, self-rising yellow cornmeal will work in this recipe.
I have not tested this recipe with cooked ground beef but I think it should worked. I would maybe just use about a pound. Cook and crumble it (maybe season with a bit of salt and pepper or your favorite Mexican seasonings) until fully cooked then add it to the batter.
Certainly. I’ve made this in a circular baking pan before and it took about an hour to bake. As you’ll see in these images, I used an 8×8-inch baking dish which took about 45 minutes. If you want to use a 9×9-inch baking dish, you can and it will take a little less time to bake, since the cornbread will be thinner. So start checking it earlier.
If you want a thinner cornbread than what I made, you’ll definitely want to use a bigger baking dish, like the 9×9 and adjust your baking time accordingly.
Leftovers should be properly covered and can be stored on the counter for up to 2 days. Refrigerating bread can cause it to become dry. It can also be frozen, if wrapped properly to protect against freezer burn, for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- self-rising white cornmeal – I like the Martha White brand (paid affiliate link) but there are certainly other brands that can be used.
- self-rising flour – I always prefer White Lily flour (paid affiliate link) for baked goods if you are able to find it. Any self-rising flour will work though.
- shredded cheddar cheese – freshly shredded cheese is best but if you are pressed for time, the pre-shredded bagged cheese works just fine.
- green onions – these do not give it a strong onion flavor. It’s very light and gives it a nice color as well.
- red bell pepper – or you can use a green bell pepper for a different color.
- green chiles – I don’t think the canned green chilies make this spicy since they are so mild.
- cream-style corn – this is going to help keep the cornbread moist and give it more a of corn flavor.
- eggs – most baked goods come out better if you let the eggs come to room temperature before using (if you have time).
- milk – try to use a fattier milk. I would suggest a whole milk or at the very least 2%. You want that extra fat to keep this bread moist. Buttermilk is even better if you happen to have that on hand.
HOW TO MAKE MEXICAN CORNBREAD:
Preheat the oven to 350F degrees and lightly grease an 8×8-inch baking dish or use a springform pan. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until blended.
Stir in the eggs, creamed corn, and milk. Do not over mix. Stir just until combined. Spread the batter out into the prepared pan.
Bake in the oven for 1 hour, or until a toothpick comes out clean.
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- PLEASE READ: It must be SELF-RISING FLOUR and SELF-RISING CORNMEAL or it will not turn out properly. This is why there is no additional baking soda or baking powder added because it is already in the self-rising ingredients.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 428kcal | Carbohydrates: 38g | Protein: 20g | Fat: 21g | Sodium: 971mg | Fiber: 3g | Sugar: 2g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: June 2018
Updated photos and republished: August 2025
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