Mexican Cornbread

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I took the best parts of a few different cornbread recipes, and this is the result. Wonderful and moist, it's a great complement to any chili or stew (such as my recipe for Green Chile Pork Stew). Sorry, not for the calorie counters among us (unless you gather a group and cut it into small slivers to serve).

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Ingredients [?]

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  • add   1/4 teaspoon salt
  • add   1 (15 ounce) can cream-style corn
  • add   1 cup yellow cornmeal
  • add   1 cup shredded Mexican blend cheese (may use Monterey Jack or sharp cheddar instead)
  • add   1 cup melted butter
  • add   1 cup sugar
  • add   1 (4 ounce) can diced green chilies
  • add   4 eggs
  • add   4 teaspoons baking powder
  • add   1 cup all-purpose flour


  1. Preheat oven to 300 degrees F.
  2. Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust).
  3. In a large bowl, beat butter and sugar together.
  4. Add eggs one at a time, beating after each addition.
  5. Mix in corn, chilies and cheese.
  6. In a separate bowl, mix flour, cornmeal, baking powder, and salt.
  7. Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread).
  8. The batter doesn't have to be totally smooth.
  9. Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean.
  10. Serve warm for best crust.