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Mexican Cornbread II

"Moist, spicy cornbread that's so simple to make and tastes so good!"
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35 m servings 128 cals
Original recipe yields 12 servings (1 - 9x9 inch pan)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 111
  1. 144 Ratings

Most helpful positive review

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

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...

Most helpful
Most positive
Least positive

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.

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 che...

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...

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 1...

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 ...

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

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

This recipe is excellent!!! It is a very moist but still great. I used peppperjack cheese and the Jiffy cornbread mix. I make this for my husband quite often. Thanks for the recipe!

This was very good and easy. I agree that a little sugar would improve it. Next time I will add some diced jalapeno pepper to spice it up a bit more. I will definitely use this recipe again!!