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    Home » Bread and Loaf

    Cheesy Mexican Cornbread

    Published on June 24, 2017 - Updated on May 5, 2023 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    This Cheesy Mexican Cornbread is moist and spicy thanks to the peppers and cream corn. This spicy cornbread goes great with Chili.
     
    Cheesy Mexican Cornbread

    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!

    Cheesy Mexican Cornbread

    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.

    bag of indian head yellow cornmeal

    What is the first thing that comes to mind when you think of cornbread? Chili right? If have a nice collection of Gourmet Chili Recipes to go with this Cornbread.

    For more great recipes made with Cream Corn, I suggest you check these recipes out:

    • corn chowder with ham
      Delicious Corn Chowder with Ham
    • Super Easy Corn Casserole
      Super Easy Corn Casserole
    • Buffalo Chicken and Bacon Mac and Cheese
      Buffalo Chicken and Bacon Mac and Cheese
    • spicy cowboy cornbread
      Spicy Cowboy Cornbread

    📋 Gather your Ingredients

    You will need the following ingredients to make this Cheesy Mexican Cornbread recipe (see recipe card for quantities): Olive Oil, Corn, Red Bell Pepper, Yellow Onion, All Purpose Flour, Cornmeal, Baking Powder, Salt, Unsalted Butter, White Sugar, Eggs, Cream Corn, Green Chilies and 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

    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.
    4.34 from 3 votes
    Print Recipe Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Bread Recipes
    Cuisine American
    Servings 12
    Calories 425 kcal

    Equipment

    • Baking Dish
    • Skillet
    • Bowl for Mixing

    Ingredients
     

    • 1 tablespoon Olive Oil
    • 1 ½ Cups Corn
    • 1 Red Bell Pepper, Diced
    • ½ Small Yellow Onion, Diced
    • 1 Cup All Purpose Flour
    • 1 Cup Yellow Cornmeal
    • 4 teaspoon Baking Powder
    • ½ teaspoon Salt
    • ½ Cup Unsalted Butter, Melted
    • ⅔ 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, 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.

    Nutrition

    Calories: 425kcalCarbohydrates: 42gProtein: 15gFat: 22gSaturated Fat: 12gCholesterol: 112mgSodium: 595mgPotassium: 392mgFiber: 3gSugar: 14gVitamin A: 965IUVitamin C: 16.8mgCalcium: 346mgIron: 1.8mg

    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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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