Mexican Cornbread

Jeanne Benavidez


This is a great, moist cornbread that I adapted from my mother-in-law's recipe. Great with beans, soups, etc.


★★★★★ 1 vote

6 to 8
5 Min
30 Min


  • 1 c
    baking mix
  • 1 c
    yellow cornmeal
  • 1 Tbsp
  • 1/2 tsp
  • 1 c
  • 1/4 c
    canola oil
  • 2
  • 1 c
    shredded cheddar cheese
  • 1
    (15 oz) can cream-style corn
  • 1
    sm can diced green chiles
  • 2
    jalapeno, de-seeded and finely diced (optional)

How to Make Mexican Cornbread


  1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray or grease with shortening.
  2. Stir baking mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
  3. Bake 30 minutes or until light brown. Serve warm.

Printable Recipe Card

About Mexican Cornbread

Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #Breads

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