"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!" — Paula
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3 1/4 cups
shredded sharp Cheddar cheese
shredded pepperjack cheese
minced red bell pepper
1 (14.75 ounce) can
sweet cream-style corn
1 (4 ounce) can
canned diced green chiles
HERDEZ® Tomatilla Verde Mexican Cooking Sauce
Non-stick cooking spray
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!
I didn't think this was all that great. Too greasy and way too salty. But I should have figured since it calls for an entire tablespoon of salt. I made muffins and ended up with 2 dozen.
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.
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).
Made as cornbread layer for Sweet Tamale Pie. Complimented that dish perfectly.
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!
Absolutely delicious. Made this for a friend who came over for dinner, who is gluten free. It's a really soft cake like bread. I couldn't find any pepper jack cheese, so i used monteray jack, instead.
Paula, this is a delicious bread! I had to use Herdez Chipotle sauce because I couldn't find the verde. I was really very good. The only problem I had with it is I definitely should have refrigerated the leftovers because within two days it turned very sour smelling. Hence....no picture. But I will be making this again and store it properly. Loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
HERDEZ(R) Mexican Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 130
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