HERDEZ® Mexican Cornbread

HERDEZ® Mexican Cornbread


"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 325 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1085 mg
  • 43%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees. Place a 9x13 casserole dish in the oven to heat up while you mix up the batter.
  2. Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.
  3. Add the milk, oil, corn, green chile peppers, and Mexican cooking sauce. Stir well.
  4. Carefully remove the hot baking dish from the oven and spray it with non-stick cooking spray. Immediately pour the batter into the hot baking dish, and put it back in the oven.
  5. Bake until a knife inserted in the center comes out clean, about 50 minutes. Let cool at least 15 minutes before serving.


  • Cook's Notes:
  • If you use self-rising cornmeal, omit the baking powder and salt. I always grate my own cheese. It melts into the dish better.


  1. 19 Ratings

Most helpful positive review

Made as cornbread layer for Sweet Tamale Pie. Complimented that dish perfectly.

Most helpful critical review

Very salty and greasy with awful flavor. Nothing at all like cornbread I've eaten in the past. I guess the 2 TABLESPOONS of baking powder + 1 cup of cheese + 1 tablespoon of kosher salt should...

Made as cornbread layer for Sweet Tamale Pie. Complimented that dish perfectly.

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 w...

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 ...

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 a...

I made this for "Mexican" day at my office. It was a hit. I had to make one substitution. I could not find the tomatillo sauce with a prepared salsa verde. Because if that, I'll use just pepper ...

This is more of an authentic cornbread with the elimination of flour, no eggs, etc. With that, I will admit that I'm more of a lover of a southern cornbread that combines flour, eggs, butter......

This is a very tasty cornbread. Texture was perfect, and it cut into squares beautifully. You get just a little kick from the tomatillo verde sauce and pepperjack cheese to let you know that y...

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 thin...

This was a great recipe.