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By Richard Gill
Homemade Mexican Cornbread
10 steps
Prep:45minCook:45min
From a recipe my wife asked for from a lady at her church. We all know how good that food tastes.
Updated at: Tue, 07 Oct 2025 20:41:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories356 kcal (18%)
Total Fat18.1 g (26%)
Carbs40.4 g (16%)
Sugars7 g (8%)
Protein9 g (18%)
Sodium488.8 mg (24%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 cupself-rising flour
1 cupcornmeal
Not cornmeal mix
1 cupmilk
or buttermilk
1 cupshredded sharp cheddar cheese
2 tablespoonssugar
1 tspbaking powder
½ cuponion
coarsely diced
½ cupred bell pepper
coarsely diced
½ cupjalapeño peppers
coarsely diced, seeds and membranes removed
1egg
½ cupbutter
melted
8 ouncesCream Corn
Optional Pepper Changes
Instructions
Step 1
Preheat oven to 375 degrees f.
Step 2
In a large mixing bowl mix all dry ingredients throughly.
Step 3
Add in shredded cheese and mix until coated.
Step 4
Add in chopped onions and mix until coated.
Step 5
Add peppers and mix throughly.
Step 6
Add milk and mix throughly.
Step 7
Add melted butter and mix throughly.
Step 8
Finally add the cream corn and mix throughly.
Step 9
Pour into a 12" cast iron skillet and place into the oven.
Step 10
After 45 minutes and using a toothpick, check for doneness. Remove and let cool and serve with meal.
Notes
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Makes leftovers
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