Mexican Cornbread

Mexican Cornbread

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Sheri Mullins


This is great served with Enchilada Casserole and Salad.


★★★★★ 1 vote

20 Min
20 Min


  • 1 c
    yellow cornmeal
  • 1/2 c
    onion, chopped
  • 1 c
    cheese, shredded
  • 1 c
  • 4 tsp
    baking powder
  • 3/4 tsp
  • 1/4 c
  • 1 c
    cup flour
  • 1 can(s)
    corn (whole, drained)
  • 4 oz
    green chiles, chopped (replace with jalapeños for more heat)
  • 2
    eggs, beaten
  • 1/4 c
    vegetable oil

How to Make Mexican Cornbread


  1. Preheat oven to 425 degrees. Grease 10 inch iron skillet
  2. Stir together flour, cornmeal, sugar, baking powder, and salt.
  3. Add eggs , milk and oil; beat just until smooth. Do not overheat.
  4. Fold in shredded cheese, corn, onion and chilies.
  5. Pour into greased pan and bake for 20 min until golden brown.

Printable Recipe Card

About Mexican Cornbread

Course/Dish: Other Breads
Hashtag: #cornbread

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