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–+ servings
Southern Mexican Cornbread with a cute floral napkin beneath and butter on top
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4.86 from 7 votes

Southern Mexican Cornbread

Kicking Mexican Cornbread that is MOIST and a tiny bit sweet.  Enjoy with chili, beans or just by itself! 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: bread
Cuisine: American
Keyword: mexican cornbread, hot cornbread
Servings: 12 servings
Calories: 339kcal
Author: Wendi Spraker

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

  • Preheat the oven to 350
  • Spray a 9x9 or 8x8 baking dish with cooking spray and set aside
  • 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.
  • Pour half of the batter into the baking dish.
  • Sprinkle the cheddar cheese and the green chilis over the top of the batter.
  • Pour the remainder of the batter over the cheese and chilis.
  • Sprinkle the monterey jack cheese on top.
  • Bake for 40 minutes until the top is browned and the cornbread is baked through.

Video

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. 

Nutrition

Calories: 339kcal | Carbohydrates: 40g | Protein: 9g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 481mg | Potassium: 544mg | Fiber: 3g | Sugar: 9g | Vitamin A: 390IU | Vitamin C: 13.2mg | Calcium: 272mg | Iron: 2mg