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Mexican Style Cornbread

Rated as 4.39 out of 5 Stars

"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."
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Ingredients

50 m servings 193
Original recipe yields 12 servings (1 - 8x8 inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  4. Bake for 30 to 35 minutes until center is set and top is golden brown.

Nutrition Facts


Per Serving: 193 calories; 10.8 17.9 7.1 47 387 Full nutrition

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Reviews

Read all reviews 174
  1. 214 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion, add a half cup of sugar and mix all the cheese into the batter- just our preferen...

Most helpful critical review

This dish was just OK. I didn't think it had much zing at all. If I made this again, I would add cayenne.

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I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion, add a half cup of sugar and mix all the cheese into the batter- just our preferen...

This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist!

This was yummy! It will be my standard corn bread recipe from now on. I used one jalapeno, and it had just the right zing for me.

Good cornbread. Not as moist as I was expecting, but great taste. I think there was too much onion for us, I'll use half as much next time. I used chopped green chilies for convenience. Mixe...

This dish was just OK. I didn't think it had much zing at all. If I made this again, I would add cayenne.

I used butter instead of corn oil and I used a couple tablespoons of mild chilies from the can only because I don't keep jalapeno peppers on hand and I really didn't want it to be too spicy for ...

This is the best cornbread recipe, esp. Mexican, that I have ever tasted!!! It's easy, fast., fun and most ingredients are on hand.The only thing we changed was using Mexican style corn instead ...

Excellent!!!! My boyfriend loved it. It had a just right amount of spices ane my boyfriend and I both love spicey foods!

This was great! I loved the addition of onions and chilies! And it was so moist it didn't even need butter!