Cheesy Mexican Cornbread
This Cheesy Mexican Cornbread is moist and spicy thanks to the peppers and cream corn. This spicy cornbread goes great with Chili.
I love cornbread. Especially with my chili. While I am partial to my Buttermilk Cornbread Recipe, this Cheesy Mexican Cornbread recipe comes in a close second!
Maybe it’s the cheese. Or maybe it’s the peppers or the cream corn. Regardless of which ingredient makes this cornbread fabulous, this cornbread recipe is a keeper!
Compared to other cornbread recipes, this one is a little more involved to make given the number of ingredients. It’s well worth it in my opinion. Especially if you are looking for a cheesy and spicy cornbread.
What is the first thing that comes to mind when you think of cornbread? Chili right? I have a nice collection of Gourmet Chili Recipes to go with this delicious Mexican inspired Cornbread.
Gather your Ingredients
You will need the following ingredients to make this Cheesy Mexican Cornbread recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Olive Oil
- Red Bell Pepper
- Yellow Onion
- All Purpose Flour
- Cornmeal
- Baking Powder
- Salt
- Unsalted Butter
- White Sugar
- Eggs
- Cream Corn
- Green Chilies
- Mexican Blend Cheese
How to Make Cheesy Mexican Cornbread
- Preheat the oven to 300°F.
- Lightly grease a 9 x 13 inch baking dish. Set aside.
- In a medium pan, saute the bell pepper and onion in olive oil for 5 to 7 minutes until tender.
- In a medium bowl, stir together the flour, cornmeal, baking powder and salt. Set aside.
- In a large bowl, beat together butter and sugar. Add in the eggs one at a time, beating well after each egg.
- Stir in the cream corn, green chiles, Mexican cheese and vegetable mixture. Add the dry mixture to the wet mixture and stir until smooth.
- Pour the batter into the prepared baking dish and bake for 1 hour or until a toothpick comes to clean.
- Let cornbread cool before cutting and serving.
Cheesy Mexican Cornbread
Equipment
- Baking Dish
- Skillet
- Bowl for Mixing
Ingredients
- 1 Tbsp Olive Oil
- 1 Red Bell Pepper, diced
- ½ Small Yellow Onion, diced
- 1 Cup All Purpose Flour
- 1 Cup Yellow Cornmeal
- 4 Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup Unsalted Butter, softened
- â…” Cup White Sugar
- 4 Eggs
- 15 oz Cream Corn
- 4 oz Green Chilies, chopped
- 2 Cups Mexican Blend Cheese, shredded
Instructions
- Preheat the oven to 300°F.
- Lightly grease a 9 x 13 inch baking dish. Set aside.
- In a medium pan, saute the bell pepper and onion in olive oil for 5 to 7 minutes until tender.
- In a medium bowl, stir together the flour, cornmeal, baking powder and salt. Set aside.
- In a large bowl, cream the butter and sugar. Add in the eggs one at a time, beating well after each egg.
- Stir in the cream corn, green chiles, Mexican cheese and vegetable mixture. Add the dry mixture to the wet mixture and stir until smooth.
- Pour the batter into the prepared baking dish and bake for 1 hour or until a toothpick comes to clean.
- Let cornbread cool before cutting and serving.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This corn bread is really good The cream corn makes it very moist.