Mexican Style Cornbread Recipe -
Mexican Style Cornbread Recipe
  • READY IN 50 mins

Mexican Style Cornbread

Recipe by  

"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  4. Bake for 30 to 35 minutes until center is set and top is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2004

I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion, add a half cup of sugar and mix all the cheese into the batter- just our preference. If you don't have buttermilk normal milk works fine the batter is just a bit thinner so reduce the amount you use. Also, I use fat-free cheddar (kraft pre-shredded) in this recipe. The bread is so moist that you really don't notice you're missing all the fat. One note is that the batter is VERY moist- I cook mine at 400 for an hour or so. It is very soft when it comes out of the oven but will firm up as the cheese cools. Give this one a try- you won't be dissapointed!

Most Helpful Critical Review
Jan 25, 2004

This dish was just OK. I didn't think it had much zing at all. If I made this again, I would add cayenne.

Jan 25, 2004

This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist!

Jan 25, 2004

This was yummy! It will be my standard corn bread recipe from now on. I used one jalapeno, and it had just the right zing for me.

Jan 25, 2004

Good cornbread. Not as moist as I was expecting, but great taste. I think there was too much onion for us, I'll use half as much next time. I used chopped green chilies for convenience. Mixed all of cheese into batter as we don't care for the cheese topping baked on. Will make regularly.

Jan 25, 2004

Excellent!!!! My boyfriend loved it. It had a just right amount of spices ane my boyfriend and I both love spicey foods!

Feb 13, 2004

This is the best cornbread recipe, esp. Mexican, that I have ever tasted!!! It's easy, fast., fun and most ingredients are on hand.The only thing we changed was using Mexican style corn instead of the cream style. You really should try this, esp. if you are from the South!!! Great with any dish!

Oct 18, 2003

This was great! I loved the addition of onions and chilies! And it was so moist it didn't even need butter!


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 387 mg
  • 15%

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

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