Southwestern Corn Bread Recipe

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Southwestern Corn Bread

Crystal Villa


This cornbread is always a hit whenever I make it. It's a piece of heaven fresh out of the oven, with a little butter. I like to bake it in my cast iron skillet (11-in.); it seems to give it a different flavor.
NOTE: If using fresh chiles, they should be roasted, peeled and chopped before measuring. My cousin's mishap resulted in her having only about a tablespoon of chiles in her bread, so I made sure to add this note.

★★★★★ 1 vote


1 c
yellow corn meal
1 c
all purpose flour
1/4 c
plus 2 tbsp white (granulated) sugar
1 Tbsp
baking powder
1 tsp
1 c
1/3 c
cooking oil
1 large
1/3 c
southwest-style corn (mexicorn), drained
4 oz
can chopped green chiles, drained or 1/4 - 1/2 c fresh green chiles, roasted, peeled and chopped


1Preheat oven to 400 degrees F; grease an 8-in square baking pan.
2Mix corn meal, flour, sugar, baking powder, sugar and salt in a medium bowl. In a small bowl, combine milk, egg and oil; stir into dry ingredients just until blended. Fold in corn and chiles. Pour into prepared pan.
3Bake for 20-25 minutes or until a toothpick stuck in the middle comes out clean.

About this Recipe

Course/Dish: Savory Breads
Other Tag: Quick & Easy