Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. milk; 1 c. cornmeal; 1 c. flour; 3 Tbsp. sugar; 1 tsp. salt; 1 tsp. baking powder; 1/2 tsp. soda; 1 egg; 2 Tbsp. oil; 1 can whole kernel corn, drained; 1 small can chopped green chilies, drained; 1/2 lb. grated Cheddar cheese

Eats Now Editorial Team · 767 kcal · General

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Mexican Cornbread – a delicious recipe with milk, cornmeal, flour, sugar, salt, baking powder. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. milk
1 c. cornmeal
1 c. flour
3 Tbsp. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1 egg
2 Tbsp. oil
1 can whole kernel corn, drained
1 small can chopped green chilies, drained
1/2 lb. grated Cheddar cheese

1
Combine cornmeal/milk and let it stand 15 minutes.
2
Add other ingredients and blend well.
3
Pour into well-greased skillet.
4
Bake 30 minutes at 375u00b0.
5
Sprinkle with cheese on top.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. milk, 1 c. cornmeal, 1 c. flour, 3 Tbsp. sugar, and more.

Yes, Mexican Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
767 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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