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Mexican Cornbread I

"A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese."
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1 h 10 m servings 209 cals
Original recipe yields 12 servings (1 - 9x9 inch pan)


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 438 mg
  • 18%

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 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  2. In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
  3. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

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Read all reviews 24
  1. 31 Ratings

Most helpful positive review

I am 15 years old and just starting to love to cook! This recipe was very quick and easy and tasted great. My whole family loved it. I added olives and alittle more peppers. I recommend serving ...

Most helpful critical review

I couldn't find Self-Rising Cornmeal, so I bought the regular and added 1t Baking Soda & a little salt. Also, I used 2C Shredded Cheddar instead of 3C. Both adjustments worked out fine, BUT, t...

Most helpful
Most positive
Least positive

I am 15 years old and just starting to love to cook! This recipe was very quick and easy and tasted great. My whole family loved it. I added olives and alittle more peppers. I recommend serving ...

Being from the South, We like our cornbread unsweetened (as Emeril will tell you) We like mexican cornbread, not cupcakes.. This recipe is one of the best we've ever tried..

This was so moist. I was alittle leary of the green chiles, so I only put 1 teaspoon in it but they were not hot, as I expected. The chiles did add a slight mexican flavor to it.It was raved ab...

My husband and I really enjoyed this cornbread with Taco Soup. I didn't have sef-rising cornmeal so I used regular cornmeal and added salt and baking powder. I also used 1 1/2 cups shredded Pe...

This was pretty good. When I make Mexican cornbread I brown ground beef and mix it with taco seasoning. I then put it into a baking dish and top with the cornbread and bake according to the di...

My husband and I absolutely loved this cornbread! So moist! So delicious! And so attractive in the pan! The only change I plan to make the next time I make this is to add a bit more chile pepper...

Awesome!!! I used a green onion, 1 jalapeno pepper and about a tablespoon of the jalapeno juice for a little added kick. It was so good that my husband had 2 pieces eaten before we ever sat down...

This is really a great combination of ingredients. I used stone ground cornmeal and unbleached, sifted flour, and added 2 tsp. baking soda + 3/4 tsp. salt. I just could not used creamed corn bec...

I used spanish-style egg beaters with peppers and onions which gave it a little more kick.