Mexican Cornbread (my way)

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Chef Extraordinaire
Mar 17, 2010
south central coast/California
Mexican Cornbread (my way)

  • ½ cup butter, melted
  • 1/3 cup white sugar
  • 4 eggs
  • 1 (15 ounce) can cream-style corn
  • 1 4 oz. can chopped green chile peppers, drained
  • 1/2 cup shredded Pepper Jack cheese
  • ½ cup shredded cheddar cheese

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt

  1. Preheat oven to 325degrees . Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in the cream corn, chiles, Pepper Jack cheese along with the cheddar cheese
  3. In a separate bowl, whisk together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
  4. Bake in preheated oven for 50 minutes, until a toothpick inserted into center of the pan comes out clean.
This sounds really good, Kay. I'm going to make a batch of chili in the next few days and will make your cornbread recipe for a side. Copied and saved. :yum:
Last edited:
Mine is almost the same recipe but without creamed corn!
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