For an extra layer of flavor, consider adding a tablespoon of melted butter to the batter. If you prefer a spicier cornbread, use pepper jack cheese or add a pinch of cayenne pepper to the batter. This cornbread is best served warm. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Try serving with a dollop of sour cream or a drizzle of honey for a touch of sweetness.
Mexican Cornbread II
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS487
Experience the vibrant flavors of the Southwest with this incredibly moist and subtly spicy cornbread. Simple to prepare, yet bursting with cheesy, creamy, and slightly piquant notes, it's the perfect accompaniment to any meal or a delightful snack on its own.
Ingridients
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Nutrition
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Carbohydrate18 g
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Cholesterol25 mg
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Fiber2 g
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Protein5 g
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Saturated Fat2 g
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Sodium471 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan. (Prep time: 5 minutes)
02 Step
Recipe View In a large bowl, combine the self-rising cornmeal, egg, milk, creamed corn, Monterey Jack cheese, and drained diced green chile peppers. Stir until just combined, being careful not to overmix. (Prep time: 5 minutes)
03 Step
Recipe View Spread the batter evenly into the prepared baking pan. (Prep time: 2 minutes)
04 Step
Recipe View Bake in the preheated oven for 25 minutes, or until the cornbread is golden brown and pulls away slightly from the sides of the pan. A toothpick inserted into the center should come out clean. (Bake time: 25 minutes)
05 Step
Recipe View Let cool slightly before cutting into squares and serving. (Cooling time: 10 minutes)
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Penelope Shields
Jun 6, 2025I added a bit of jalapeno for extra spice - delicious!
Alyce Lind
Mar 8, 2025My cornbread turned out perfectly moist. Will definitely make this again.
Kamille Bogisich
Jul 7, 2023This recipe is a keeper! So easy and everyone loved it.