HERDEZ® Mexican Cornbread Recipe - Allrecipes.com
HERDEZ(R) Mexican Cornbread Recipe
  • READY IN 1 hr

HERDEZ® Mexican Cornbread

Recipe by  

"This cornbread is so moist I eat it with a fork rather than picking it up. It has a slight kick, but for more spice add more chile cooking sauce or a jalapeno pepper. Serve it with chili, vegetable soup, or beef stew. But it also makes a great bedtime snack with a glass of milk!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 375 degrees. Place a 9x13 casserole dish in the oven to heat up while you mix up the batter.
  2. Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.
  3. Add the milk, oil, corn, green chile peppers, and Mexican cooking sauce. Stir well.
  4. Carefully remove the hot baking dish from the oven and spray it with non-stick cooking spray. Immediately pour the batter into the hot baking dish, and put it back in the oven.
  5. Bake until a knife inserted in the center comes out clean, about 50 minutes. Let cool at least 15 minutes before serving.
Kitchen-Friendly View


  • Cook's Notes:
  • If you use self-rising cornmeal, omit the baking powder and salt. I always grate my own cheese. It melts into the dish better.

Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2013

Made as cornbread layer for Sweet Tamale Pie. Complimented that dish perfectly.

Most Helpful Critical Review
May 06, 2014

Very salty and greasy with awful flavor. Nothing at all like cornbread I've eaten in the past. I guess the 2 TABLESPOONS of baking powder + 1 cup of cheese + 1 tablespoon of kosher salt should have clued me in.


19 Ratings

Jul 24, 2013

Moist, delicious, and full of flavor - what more could you ask of for from a cornbread recipe? This definitely was a nice change from regular cornbread plus, it had a nice little "kick" to it which made it a perfect accompaniment to a warm bowl of chili. Thanks Paula for a wonderful recipe!

Jul 09, 2013

Moist and flavorful. The pepperjack and Tomatilla Verde Mexican Cooking Sauce give this just the right amount of spices for a little kick without over powering the cornbread. Paula what a great recipe. This will be my go to cornbread when I want a Mexican flair.

Jul 10, 2013

Thank you, Paula, for a delicious cornbread. The flavor was perfect! The texture was moist which all of my guests raved about. Mine turned out a bit crumbly (probably due to the fact that I added 2 1/4 cups of flour).

Jul 28, 2014

I made this for "Mexican" day at my office. It was a hit. I had to make one substitution. I could not find the tomatillo sauce with a prepared salsa verde. Because if that, I'll use just pepper jack cheese (1 cup) and omit the cheddar. It could use a little more kick since I had to substitute the sauce.

Jul 07, 2013

I liked this recipe and made it with all cornmeal, even though I normally would use half cornmeal and half flour. The color was great, and it was moist. A little crumbly but very good. I think the addition of the cooking sauce was a great idea. I substituted pickled jalapenos for the mild green chiles because we like it hot here in Texas!

Jul 14, 2014

This was a great recipe.


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 1085 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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