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? If you also need a good Chili recipe check this page out for some delicious recipes.
For more great cornbread recipes visit this page.
How to Make this Cheesy Mexican Cornbread
1- Preheat oven to 300°F.
2- Lightly grease a 9 x 13 inch baking dish.
3- In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5 to 7 minutes until tender.
4- In a medium bowl, stir together flour, cornmeal, baking powder, and salt. Set aside.
5- In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each egg.
6- Stir in cream corn, green chiles, Mexican cheese and vegetable mixture. Add dry mixture to wet mixture and stir until smooth.
7- Pour batter into the baking dish and bake for 1 hour or until a toothpick comes to clean. Let cornbread cool before cutting and serving.
Cheesy Mexican Cornbread
Ingredients
- 1 Tbsp Olive Oil
- 1 1/2 Cups Corn
- 1 Red Bell Pepper, Diced
- 1/2 Small Yellow Onion, Diced
- 1 Cup All Purpose Flour
- 1 Cup Cornmeal
- 4 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter, Melted
- 2/3 Cup White Sugar
- 4 Egg(s)
- 15 oz Cream Corn
- 4 oz Green Chilies, Chopped
- 2 Cups Mexican Blend Cheese, Shredded
how to make this recipe
- Preheat oven to 300°F.
- Lightly grease a 9 x 13 inch baking dish.
- In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5 to 7 minutes until tender.
- In a medium bowl, stir together flour, cornmeal, baking powder and salt. Set aside.
- In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each egg.
- Stir in cream corn, green chiles, Mexican cheese and vegetable mixture. Add dry mixture to wet mixture and stir until smooth.
- Pour batter into baking dish and bake for 1 hour or until a toothpick comes to clean. Let cornbread cool before cutting and serving.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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