Mexican Cornbread II


Moist, spicy cornbread that's so simple to make and tastes so good!

close up view of a stack of Mexican Cornbread garnished with fresh herbs on a white plate
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
1 - 9x9 inch pan


  • 1 (8.5 ounce) package self-rising cornmeal

  • 1 egg

  • ½ cup milk

  • 1 (8 ounce) can cream-style corn

  • 1 cup shredded Monterey Jack cheese

  • 1 (4 ounce) can diced green chile peppers, drained


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

  2. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

  3. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Nutrition Facts (per serving)

128 Calories
4g Fat
18g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 128
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 25mg 8%
Sodium 471mg 20%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 5g
Vitamin C 7mg 36%
Calcium 157mg 12%
Iron 1mg 8%
Potassium 122mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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