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Southern Mexican Cornbread

Kicking Mexican Cornbread that is MOIST and a tiny bit sweet.  Enjoy with chili, beans or just by itself! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 servings
Calories: 339 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup self rising cornmeal mix I used Tenda Bake
  • ½ Cup all purpose flour
  • 2 tbs baking powder
  • ⅔ cup whole milk
  • 2 large eggs
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ½ chopped onion
  • 1 14 oz can creamed corn
  • 2 whole chopped fresh jalapenos - seeds and ribs removed - chopped.
  • ¼ cup granulated sugar
  • 1 teaspoon red pepper chili flakes
  • ½ cup grated cheddar cheese
  • 1 4 oz can chopped green chilis
  • ½ Cup Monterey Jack Cheese - shredded.

Instructions

    Cup of Yum
  1. Preheat the oven to 350
  2. Spray a 9x9 or 8x8 baking dish with cooking spray and set aside
  3. In a large bowl, combine the cornmeal mix, all purpose flour, baking powder, whole milk, eggs, salt, vegetable oil, onion, creamed corn, jalapenos, sugar and red pepper flakes. Mix well - but don’t over mix.
  4. Pour half of the batter into the baking dish.
  5. Sprinkle the cheddar cheese and the green chilis over the top of the batter.
  6. Pour the remainder of the batter over the cheese and chilis.
  7. Sprinkle the monterey jack cheese on top.
  8. Bake for 40 minutes until the top is browned and the cornbread is baked through.

Notes

  • Use oven mitts!  I know - you want to be like me and use your kitchen towels for everything - but honey, we are slinging stuff in a hurry and I don’t want you to get burned!
  •  You might think  “My mama didn’t use green chilis”.  Perhaps your mama didn’t use green chilis, but she should have.  They add a ton of flavor.
  • I’m using some red pepper chili flakes here, but that is only because I ran out of my smoked ancho chili flakes. If you have some of those, use them!
  • The fresh jalapeno.  You might be thinking, I just don’t want that in my cornbread It just adds a wonderful freshness and as long as you don’t get the white ribs or the seeds in there - it won’t make it too hot.  
  • Try this cornbread with some honey sweetened butter.  You won’t be sorry.  Promise.
  • Reheating cornbread:  Microwave?  NO!  You will end up with cornbread that just grows and grows in your mouth! Eww.  So dry that way.  Instead, heat some butter in a cast iron skillet over medium on the stove top.  When it is melted and hot - put the cornbread on and toast it on both sides.  Then, put a little pat of butter on the top.   OR   toast in the toaster oven with a little butter.  Perfect.
  • PRO TIP:  If this cornbread is just too moist for you, cut back on the creamed corn and use only half a can. 
  • Use oven mitts!  I know - you want to be like me and use your kitchen towels for everything - but honey, we are slinging stuff in a hurry and I don’t want you to get burned!
  •  You might think  “My mama didn’t use green chilis”.  Perhaps your mama didn’t use green chilis, but she should have.  They add a ton of flavor.
  • I’m using some red pepper chili flakes here, but that is only because I ran out of my smoked ancho chili flakes. If you have some of those, use them!
  • The fresh jalapeno.  You might be thinking, I just don’t want that in my cornbread It just adds a wonderful freshness and as long as you don’t get the white ribs or the seeds in there - it won’t make it too hot.  
  • Try this cornbread with some honey sweetened butter.  You won’t be sorry.  Promise.
  • Reheating cornbread:  Microwave?  NO!  You will end up with cornbread that just grows and grows in your mouth! Eww.  So dry that way.  Instead, heat some butter in a cast iron skillet over medium on the stove top.  When it is melted and hot - put the cornbread on and toast it on both sides.  Then, put a little pat of butter on the top.   OR   toast in the toaster oven with a little butter.  Perfect.

Nutrition Information

Calories 339kcal (17%) Carbohydrates 40g (13%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 11g (55%) Cholesterol 56mg (19%) Sodium 481mg (20%) Potassium 544mg (16%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 390IU (8%) Vitamin C 13.2mg (15%) Calcium 272mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 339

% Daily Value*

Calories 339kcal 17%
Carbohydrates 40g 13%
Protein 9g 18%
Fat 16g 25%
Saturated Fat 11g 55%
Cholesterol 56mg 19%
Sodium 481mg 20%
Potassium 544mg 12%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 390IU 8%
Vitamin C 13.2mg 15%
Calcium 272mg 27%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.