Mexican Cornbread II Recipe -
Mexican Cornbread II Recipe
  • READY IN 35 mins

Mexican Cornbread II

Recipe by  

"Moist, spicy cornbread that's so simple to make and tastes so good!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  2. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

I used a box of Jiffy Corn Muffin mix and follwed the directions on the box added the remaining ingredients and baked. Was very tasteful. My husband even liked it.

Most Helpful Critical Review
Mar 08, 2011

This is not a bad recipe, it is just ordinary. I couldn't even taste the green chiles in it. I did have to figure out how to substitute for self-rising cornmeal, because my local grocery doesn't carry it, even though it is a major chain. For others who can't find it, the 8.5 oz. package works out to about 1-1/2 cups, to which you need to add 3-3/4 teaspoons of baking powder. I will be going back to the other recipe I have been using. Wish this would have worked out better, because I really like green chiles in my corn bread.

Apr 14, 2003

I was browsing around and came across this recipe so I decided to try it. I haven't had Mexican cornbread in ages. This was soooo good! I couldn't find just a pkg of monterey chesse so I got cheddar and monterey. Delicious! It's so easy it's scarey! I plan on taking some to work with me because if I don't I will end up eating the whole pan! 5 stars!

Dec 21, 2003

Very good! It was very easy to make. I only added half the can of green chilis and I think it could have used a dash of sugar, but it was still delicious and very moist. I baked it in a small skillet and it took 30 min. to bake.

Jan 04, 2011

For those who ended up with soggy, mushy cornbread, you may have added too much cream-style corn. The recipe calls for an 8 oz. can, which I've never seen in the stores. I've always bought a 14 oz. can. I used approximately half of a 14 oz. can. I also used a Jiffy corn muffin mix, which happens to weigh 8.5 oz. I believe that this is what the recipe submitter intended since the directions mentions cornmeal mix. I followed the directions on the back of the package (1/3 cup milk and 1 egg) and then added the corn, pepper-Jack cheese, and green chiles. 1/2 cup of milk would be too much. No added sugar needed if using the Jiffy mix since it is plenty sweet. Moist but still able to eat with hands.

Nov 15, 2005

Great cornbread! I've been making a similar mexican cornbread for over 20 yrs, after seeing a recipe on your site, i realized my cornbread was LOADED w/fat & calories. We didn't miss the melted butter & sour cream that was in my old recipe.I will definately replace mine w/this one. i added cumin though.

Dec 21, 2003

Very good and easy. Next time, I will add a teaspoon of sugar.

Apr 14, 2003

Very yummy, not too spicy. Everyone loved it, even the people who won't eat "hot" foods.


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  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 470 mg
  • 19%

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

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