Mexican Style Cornbread Recipe

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!

—SWEETLILSARA

See full review »

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.

—APRIL JONES

See full review »

139 Ratings

See other versions of this recipe!

Jan 25, 2004

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

—GINAH1

See full review »

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.

—JENNGB

See full review »

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.

—SweetBasil

See full review »

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!

—LISAMARIE2002

See full review »

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!

—STROUD R

See full review »

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!

—KENDRAJOY

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mrs. Patti's Mexican Cornbread

Mexican Cornbread I

Absolute Mexican Cornbread

Mexican Cornbread II

Mom's Mexican Cornbread

Sausage Cheese Cornbread

Mexican Cornbread Salad

Cornbread Casserole

Mexican Style Corn

Basil, Roasted Peppers and Monterey Jack Cornbread

ADVERTISE WITH US

Nutrition

Calories
193 kcal
10%

Carbohydrates
17.9 g
6%

Cholesterol
51 mg
17%

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.

Nutritional Information

Mexican Style Cornbread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 193
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 4g 20 %
Cholesterol 51mg 17 %
Sodium 387mg 15 %
Potassium 139mg 4 %
Total Carbohydrates 17.9g 6 %
Dietary Fiber 1.4g 6 %
Protein 7.1g 14 %
Sugars 2.4g
Vitamin A 5 %
Vitamin C 5 %
Calcium 21 %
Iron 10 %
** Thiamin 11 %
Niacin 17 %
Vitamin B6 6 %
Magnesium 9 %
Folate 17 %

* 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.