Mexican Cornbread

by , Updated April 6, 2017
mexican cornbread
Diana Rattray

This moist, great-tasting cornbread is great with tortilla soup, a dish of greens, or bake and serve as a snack. The sour cream, shredded cheese, and cream-style corn make it rich and delicious.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes



  1. Heat the oven to 350 F.
  2. Grease a 9-by-13-by-2-inch baking pan or spray with nonstick cooking or baking spray.
  3. In a large bowl, whisk eggs and sour cream until blended. Stir in the cream-style corn and melted butter. Stir in the cheese, green onions, and chiles until mixed well. Add the cornmeal, baking powder, soda, and salt; mix to blend well.
  4. Bake for 35 to 45 minutes, until lightly browned.

Makes 20 pieces

Calories per piece of cornbread: 149
Fat per piece of cornbread: 9.8


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