by Diana Rattray
Sour cream and cream-style corn add moisture to this fabulous Mexican cornbread. The recipe makes a tasty cornbread that goes well with a bowl of chili, beans, or greens. Mild chile peppers, green onions, and shredded cheese are among the ingredients.
Recipe Variations
- Add finely chopped red bell pepper or roasted bell pepper to the batter for a pop of color and flavor.
- Instead of mild green chile pepper, add a minced jalapeno pepper to the batter.
- Add heat with pepper jack cheese instead of Monterey Jack.
- Sprinkle a little extra cheese over the top of the cornbread just before it’s done.
Mexican Cornbread
Spice up your cornbread with this Mexican version. With ingredients like chile peppers, cheese, corn, and onions, it’s the perfect side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Bread
- Cuisine: Southern
Ingredients
Scale
- 1 cup cornmeal
- 1/3 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon table salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup sour cream
- 1/2 cup melted butter
- 1 8-ounce can cream-style corn
- 1/4 cup chopped green onion
- 1 4-ounce can chopped mild green chiles, drained
- 1/2 cup shredded Monterey Jack cheese or a Mexican blend
Instructions
-
- Heat the oven to 350 F and spray a 9 x 13-inch baking pan with baking spray.
- Combine the cornmeal, flour, sugar, salt, baking powder, and soda in a large bowl; whisk to blend the ingredients thoroughly.
- In a separate bowl, whisk the eggs and sour cream in until well blended. Whisk in the melted butter.
- Stir the egg mixture into the dry ingredients just until combined.
- Fold in the green onions, chile peppers, and cheese; mix to blend.
- Spread the batter in the prepared pan and bake for 30 to 35 minutes, until browned and set.
- Cool slightly before slicing.
