Mexican Cornbread

Francine Lizotte


Flavorful and delicious with a little zip, this cornbread goes so well with a variety of Holiday dishes or simply along with a nice big bowl of warm soup!


☆☆☆☆☆ 0 votes

1 loaf
15 Min
45 Min


  • 1 c
  • 1 1/4 c
    unbleached all-purpose flour
  • 1 Tbsp
    granulated sugar
  • 1 Tbsp
    baking powder
  • 1/4 tsp
    ground himalayan sea salt
  • 1/8 tsp
    cayenne pepper, or more to taste
  • 2 large
    free-run eggs, beaten
  • 1/2 c
    evaporated milk, or more
  • 1/2 c
  • 1 1/2 c
    pumpkin purée
  • 3 Tbsp
    butter, melted, plus more to grease the baking dish
  • 1 can(s)
    (19 oz.) corn kernels, drained
  • 1/2 c
    monterey jack cheese, grated (optional)
  • 1/2 c
    extra-old cheddar cheese, grated (optional)
  • 1/2 c
    poblano peppers, finely diced
  • 1/2 c
    red peppers, finely diced

How to Make Mexican Cornbread


  1. Preheat oven to 400ºF. In a medium bowl, combine all dry ingredients; whisk until well-blended and set aside. In a large bowl, combine all the wet ingredients. Add dry to wet ingredients.
  2. To this add corn kernels, both cheese, and peppers. Combine very well and pour into a 9 x 9-inch baking dish lightly greased with butter. Smooth the top with a spatula and transfer to the oven; bake for 45 to 55 minutes or until a cake tester inserted in the center of the bread comes out clean. Let it cool for 15 minutes before cutting it.
  3. To view this recipe on YouTube, click on this link >>>>

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