Mexican Cornbread

Deb Kotansky


I can make a meal of this by itself. Put some butter on top, pop in microwave for about 45 seconds.... heaven.


★★★★★ 1 vote

20 Min
30 Min


  • 1 c
    yellow cornmeal
  • 1/4 c
    all purpose flour
  • 1/2 tsp
  • 1 c
    cream style corn
  • 3/4 c
  • 1/4 c
    vegetable oil
  • 2
  • 1/2
    green bellpepper, diced small
  • 1/2
    onion, diced small
  • 2 - 4
    jalapeno peppers, seeds removed, diced
  • 3/4 c
    sharp cheddar cheese, grated

How to Make Mexican Cornbread


  1. Preheat oven to 425*
  2. Combine dry ingredients. Add remaining ingredients and mix well. Pour into greased medium iron skillet or non-stick pan. Bake for about 30 minutes. I have found it takes a little longer, but I start checking it at 30 minutes. You want it to be brown on top and firm to the touch in the middle.
  3. I like it spicy, so I usually add a little cayenne pepper into the dry ingredients and always use at least 4 jalapenos. If you don't like spicy, just omit the peppers.

Printable Recipe Card

About Mexican Cornbread

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

Show 3 Comments & Reviews

Pineapple Cranberry Zucchini Bread Recipe

Pineapple Cranberry Zucchini Bread

Kitchen Crew @JustaPinch

The absolute best zucchini bread recipe ever! So moist and full of flavor, you're going to love this Pineapple Cranberry Zucchini Bread. Click here for the Pineapple Cranberry Zucchini Bread...

15 Simple Banana Bread Recipes

15 Simple Banana Bread Recipes

Kitchen Crew @JustaPinch

15 banana bread recipes you'll go bananas for!

7 Zucchini Bread Recipes

7 Zucchini Bread Recipes

Kitchen Crew @JustaPinch

Have a plethora of zucchini to use? These zucchini bread recipes are delicious and easy ways to use it all up! Fresh, full of flavor and tender, you can eat...