Cheesy (not too spicy) Mexican Cornbread

Cheesy, not too spicy Mexican cornbread is a perfect addition to chili, taco soup and more! It’s packed full of flavor with corn, cheese, chiles and jalapeno.

I remember my sister making this cornbread to go with chili pretty often and it was always one of my favorites. It has just a little bit of spice and I love the texture that the corn and cheese and peppers give. If you aren’t a spice person, you can definitely leave out the jalapenos and still have tons of flavor.

Here’s what you’ll need:

• 3 c self-rising corn meal
• 1 small can green chiles
• 1 large jalapeno, diced (optional)
• 2 c milk
• 3 eggs, beaten
• 1/2 t salt
• 1/2 t baking powder
• 2 T sugar
• 1/2 c canola (or vegetable) oil
• 2 c grated cheddar cheese
• 2 green onions (scallions), chopped
• 1 15 oz can creamed corn

Preheat your oven to 350.

Whisk milk and eggs together in a large mixing bowl. Add the oil, green chiles, jalapeno if using, and can of creamed corn. Whisk until thoroughly combined.

In a separate bowl, whisk together the corn meal, salt, sugar and baking powder. Now add the dry ingredients to the milk and egg mixture and stir together. Finally, stir in the cheese and onions.

Add about a tablespoon of oil to a 9 x 13 pan and put it in the preheated oven for about 5 minutes. Don’t skip this step! What’s going to happen here is that when you pour the batter into the pan with the hot oil, you are going to hear a little sizzle and that’s going to form the most wonderful crust on the bottom of the bread. Trust me on this.

When the oil is heated, pour the batter into the pan and bake for about 45 minutes or until it is golden brown.

This bread is definitely best served hot and fresh. If you do have leftovers and want to reheat it, I suggest wrapping it in foil and putting it in the oven for about 10-15 minutes. This will help it crisp back up a little bit.

Print Recipe

Cheesy (not too spicy) Mexican Cornbread

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Ingredients

• 3 c self-rising corn meal
• 1 small can green chiles
• 1 large jalapeno, diced (optional)
• 2 c milk
• 3 eggs, beaten
• 1/2 t salt
• 1/2 t baking powder
• 2 T sugar
• 1/2 c canola (or vegetable) oil
• 2 c grated cheddar cheese
• 2 green onions (scallions), chopped
• 1 15 oz can creamed corn

Instructions

1

Preheat oven to 350.

2

Whisk eggs and milk together in a large bowl.

3

Add chiles, corn, oil and jalapenos (if using) and whisk.

4

In a separate bowl, whisk together the corn meal, salt, baking powder and sugar.

5

Add the dry ingredients to the milk mixture and stir until thoroughly combined.

6

Stir in the cheese and onions.

7

Place about a tablespoon of oil in a 9 x 13 pan and put it in the preheated oven for about 5 minutes.

8

Take pan out of oven and pour batter into the heated oil.

9

Bake for 45 minutes or until golden brown.

10

Serve hot.