Mexican Cornbread I

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A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.


  • 1 cup self-rising cornmeal
  • ½ cup self-rising flour
  • 3 cups shredded Cheddar cheese
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 6 chopped green chile peppers
  • 2 eggs, beaten
  • 1 (8 ounce) can creamed corn
  • ¼ cup milk


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.

In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Preparation time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Servings: 12 – Yield: 1 – 9×9 inch pan



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