Mom's Mexican Cornbread

Mom's Mexican Cornbread

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Melody Flynn


This works best in a cast iron skillet, but you can substitute a skillet that's oven-safe if cast iron isn't available.


★★★★★ 1 vote

15 Min
35 Min


  • 1 c
    yellow cornmeal
  • 1/2 tsp
    baking soda
  • 2 large
  • 1 can(s)
    16-oz creamed corn
  • 1/2 tsp
  • 3/4 c
  • 1 small
    can chopped green chilis
  • 1 c
    shredded cheese

How to Make Mom's Mexican Cornbread


  1. Mix cornmeal, baking soda, eggs, creamed corn, salt and milk together until blended.
  2. Pour half the mixture into a hot, greased iron cast (or oven proof) skillet.

    Spread chilies and cheese on top of first layer.

    Pour remaining batter over all and bake at 350 degrees for 35-40 minutes.

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