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Mexican Cornbread Recipe

User Rating 4.5 Star Rating (8 Reviews)


Mexican Cornbread

Mexican Cornbread

Diana Rattray
Scroll down for more cornbread recipes.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 1 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 eggs, beaten
  • 1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
  • 1/2 cup vegetable oil
  • 1 small can (approximately 8 ounces) cream-style corn
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped bell pepper (red and green both)
  • 1 to 2 tablespoons finely chopped jalapeno pepper, optional
  • 1/2 cup shredded Monterey Jack cheese


In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.
Bake at 350° for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat the greased pan before adding batter.


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User Reviews

Reviews for this section have been closed.

 1 out of 5
Good flavor but has mistake, Member hyphenatedcanadian

I must have been the only person to follow this recipe precisely as it was a fail. There is way too much liquid and I would have spotted this if I had compared it to other recipes before I made the first batch. The 1/2 cup of oil was likely a mistake and should be drastically reduced or removed altogether. The cake was so oily that it oozed oil when it was tested for springiness. The flavor was a bit sweet for my taste but otherwise quite good -- the onions and peppers added a very nice touch. However the texture was too oily and was reminiscent of cheap store bought cake rather than a delicious home made quality product.

12 out of 16 people found this helpful.

See all 8 reviews

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