Mexican Cornbread With Corn and Peppers

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/10/24
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 35 mins
Cool: 10 mins
Total: 60 mins
Servings: 9 servings
Yield: 1 Cornbread

Cornbread is delicious and simple enough to make on its own, but it's really a versatile blank slate that can take a lot of flavorful additions to suit what you're serving it with. This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Onion, bell peppers, and jalapeño peppers bring some nice heat, making it a popular variation of everyone's favorite Southern-style cornbread.

Slices of Mexican cornbread with jalapeños stacked on a plate

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Feel free to substitute mild chopped chile peppers for the jalapeño peppers. Anaheim peppers or more chopped sweet bell peppers would be good as well. Or replace the Monterey Jack cheese with a Mexican-style seasoned cheese.

Serve this tasty cornbread with beans or a hearty chili. It's great with greens, and black-eyed peas, or switch it up and serve it with a fried egg or easy breakfast migas.

Tip for Making Mexican Cornbread

For a crispier crust, heat an extra tablespoon of vegetable oil in the oiled baking pan before adding the batter, or use a 10-inch cast-iron skillet.


What You'll Need to Make This Mexican Cornbread Recipe
Nordicware_MixingBowls_04
A Nice Big Mixing Bowl
Best Box Graters
A Handy Dandy Box Grater
Multiple baking pans on a metal table and dishcloth
A Sturdy Baking Pan

"Rich, moist Mexican cornbread fortified with cream-style corn, onion, bell peppers, jalapeno, and shredded cheese. Delicious when served warm with lots of butter." —Diana Andrews

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Ingredients

  • 1 cup yellow cornmeal

  • 1/3 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon kosher salt

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 large eggs, beaten

  • 1 cup buttermilk, or buttermilk powder with water as directed to make 1 cup

  • 1/2 cup vegetable oil, plus more for the pan

  • 1 (8-ounce) can cream-style corn

  • 1/4 cup finely chopped onion

  • 2 tablespoons chopped red and green bell peppers

  • 1 to 2 tablespoons finely chopped jalapeño pepper, optional

  • 1/2 cup Monterey Jack cheese, shredded

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Mexican Cornbread

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  2. Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine 1 cup yellow cornmeal, 1/3 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon kosher salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Stir to blend.

    Mexican cornbread dry ingredients in a bowl

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  3. In a medium bowl, combine 2 large eggs, (beaten), 1 cup buttermilk (or buttermilk powder with water) with 1/2 cup vegetable oil, 1 (8-ounce) can cream style corn, 1/4 cup finely chopped onion, 2 tablespoons chopped red and green bell pepper, and 1 to 2 tablespoons finely chopped jalapeño pepper, if using, and 1/2 cup Monterey Jack cheese, shredded.

    Mexican cornbread wet ingredients in a bowl with a wooden spoon

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  4. Blend into the dry ingredients until moistened.

    Mexican cornbread batter

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  5. Pour the batter into a well-greased 9-inch-square baking pan.

    Mexican cornbread batter in baking pan

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  6. Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.

    Easy Mexican cornbread baked in a square pan

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How to Store and Freeze Mexican Cornbread

  • Store this Mexican cornbread in an airtight container or zip-close bag at room temperature for up to two days or in the fridge for up to one week.
  • To freeze cornbread, wrap it with foil and freeze for up to three months. You can defrost it and then reheat it, or reheat from frozen in a 350 F oven right in the foil, for about 15 to 20 minutes.

Feeling Adventurous? Try This:

Butter instead of oil - Melted butter may be used instead of vegetable oil.

Nutrition Facts (per serving)
256 Calories
16g Fat
24g Carbs
6g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 256
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 13%
Cholesterol 48mg 16%
Sodium 494mg 21%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 5%
Total Sugars 5g
Protein 6g
Vitamin C 4mg 22%
Calcium 149mg 11%
Iron 1mg 7%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)