Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 ounces sharp cheddar cheese, shredded; ¾ cup buttermilk; ⅓ cup canola oil; 2 eggs, slightly beaten; 1 (8 1/2 ounce) can cream-style sweet corn; ¼ cup green chili, chopped; 1 cup cornmeal; 1 cup flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt

Servings: persons

6 ounces sharp cheddar cheese, shredded
¾ cup buttermilk
⅓ cup canola oil
2 eggs, slightly beaten
1 (8 1/2 ounce) can cream-style sweet corn
¼ cup green chili, chopped
1 cup cornmeal
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

1
Preheat oven to 375 degrees.
2
Generously grease 1 1/2 quart casserole dish (I use non-stick cooking spray).
3
In large bowl, combine cheese, buttermilk, oil, eggs, corn, and chiles.
4
Mix well.
5
In small bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
6
Add dry ingredients to liquid ingredients and stir just until moistened.
7
Pour into greased dish and bake 40-50 minutes until deep golden brown and toothpick inserted in center comes out clean.
8
Cool 10 minutes and serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 ounces sharp cheddar cheese, shredded, ¾ cup buttermilk, ⅓ cup canola oil, 2 eggs, slightly beaten, and more.

Yes, Mexican Cornbread falls under the Soups & Stews 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.

Mexican Cornbread

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