2013 – Gluten Free Living

Mexican Cornbread is a wonderful cornbread recipe. It has a little bit of zip due to the can of diced green chilies included in the recipe. It’s got great consistency and body and is made with corn meal (not cornmeal mix), a can of creamed corn, green bell pepper and cheddar cheese. The sour cream, eggs and baking powder give this cornbread a souffle type texture.

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The original recipe calls for 2-3 finely diced jalapeños but that’s more heat than our family can handle so I’ve always used the chilies for this recipe instead.

Mexican Cornbread is obviously a great recipe to serve with any Tex-Mex meal or salad, but it’s really a great side for Chili and chowders as well. I actually made up a batch of this cornbread with Chili to take to some friends who had just lost a loved one. Both were quick and easy to prepare and since they love spicy food it was a wonderful combination.

If you’re looking for a good, easy cornbread recipe then look no farther than this one. This cornbread melts in your mouth. The next time you pull out a soup or chili recipe during our cold winter nights, consider making this delicious cornbread as well! This recipe is gluten free for those who need to prepare gluten free foods. I think you’ll agree this cornbread is delectable.

Mexican Cornbread is a wonderful side with Chili Con Carne.

This cornbread has green peppers and green chilies. If you want more heat, substitute jalapeno peppers for the chilies.

If you enjoy cornbread with a little heat, Mexican Cornbread is for you!

Here’s the cornbread just out of the oven.

Here’s what I did.

Pour a can of creamed corn into a mixing bowl.

Add eggs.

Add sour cream and a can of diced green chilies (undrained).

Whisk to combine.

Add corn meal (NOT cornmeal mix) and baking powder.

Add canola oil.

Add diced green peppers and sharp shredded cheddar cheese. (You can add jalapeno peppers if you want more heat.)

Combine ingredients and pour into a 9×13″ baking dish that’s been sprayed with cooking spray. 

Bake at 400 for 20-30 minutes or until toothpick inserted in center comes out clean.     

This is perfect comfort food with a bowl of soup or chili.

If you choose to use finely diced jalapeno peppers then all the ingredients are processed in a blender first to disburse the jalapeno throughout the whole batch of cornbread.

To serve: Cut into squares and serve as a side with your main dish.

Mexican Cornbread is terrific with Chili Con Carne.

Here’s the recipe.

MEXICAN CORNBREAD

(Recipe from Harriett Brown, when we attended First Baptist Church of Indian Rocks, Largo, FL)

Mexican Cornbread

Teresa Ambra

This lovely cornbread is made with corn meal (not cornmeal mix), creamed corn, bell pepper, cheddar cheese and diced green chilies. It has a souffle type texture that makes it melt in your mouth. Mexican Cornbread is wonderful served with chili or soup especially on cool, fall nights. If you enjoy a little bit of heat in your foods, you'll find this true southern comfort food.

3.30 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breads, Rolls and Muffins

Cuisine Tex-Mex

Servings 16

Calories 189 kcal

Equipment

• 1 9x13" glass baking fish
• 1 mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 1/2 cups plain cornmeal or use a good stone-ground cornmeal (NOT cornmeal mix)
• 1 cup sour cream
• 3 tsp. baking powder
• 4 oz. can diced green chiles
• 1/3 cup canola oil or avocado oil
• 2 large eggs
• 1 can cream-style corn
• 2 tbsp. green pepper diced
• 1 cup sharp cheddar cheese grated

Instructions

 

• Put creamed corn, eggs, sour cream, peppers in a large mixing bowl.
• Blend well.
• Mix with remaining ingredients and bake in 9x13” greased pan at 400° until done.
• Probably takes 20-30 minutes to bake.
• Check for doneness with toothpick.

Notes

NOTE: Harriett’s original recipe called for 2-3 jalapeno peppers, seeded. I substitute diced chilies instead.

 

NOTE: The original recipe said to put the corn, eggs, sour cream and peppers in a blender until well mixed. If you use jalapeno peppers you will want to add this step so the peppers are pureed throughout the entire batch of cornbread.

 

NOTE:  The original recipe does not include salt. I find with all the other peppers/chilies and cheese that the recipe needs no salt. But you can add 1/2 teaspoon salt in the recipe to increase flavor if you need your foods saltier.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 189kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 39mgSodium: 265mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 232IUVitamin C: 5mgCalcium: 127mgIron: 1mg

Keyword bread, cornbread, Tex Mex

Tried this recipe?Let us know how it was!

Mexican Cornbread is so easy to whip up. This recipe takes only 10 minutes. This cornbread cooks in a half hour so you can have this recipe made from beginning to end in less than 45 minutes! 

We love this cornbread served with Chili and other Tex-Mex dishes. Diced green chilies give this Mexican Cornbread a nice kick but it’s not overwhelmingly hot like it would be if I followed the original recipe which calls for THREE jalapenos!

The next time your hungry for cornbread, give this recipe a try!

You may also enjoy these delicious recipes!

Bacon Jalapeno Cornbread

Broccoli Bread

Boston Market Cornbread

Mexican Cornbread

Teresa Ambra

This lovely cornbread is made with corn meal (not cornmeal mix), creamed corn, bell pepper, cheddar cheese and diced green chilies. It has a souffle type texture that makes it melt in your mouth. Mexican Cornbread is wonderful served with chili or soup especially on cool, fall nights. If you enjoy a little bit of heat in your foods, you’ll find this true southern comfort food.

3.30 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breads, Rolls and Muffins

Cuisine Tex-Mex

Servings 16

Calories 189 kcal

Equipment

• 1 9×13" glass baking fish
• 1 mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 1/2 cups plain cornmeal or use a good stone-ground cornmeal (NOT cornmeal mix)
• 1 cup sour cream
• 3 tsp. baking powder
• 4 oz. can diced green chiles
• 1/3 cup canola oil or avocado oil
• 2 large eggs
• 1 can cream-style corn
• 2 tbsp. green pepper diced
• 1 cup sharp cheddar cheese grated

Instructions

 

• Put creamed corn, eggs, sour cream, peppers in a large mixing bowl.
• Blend well.
• Mix with remaining ingredients and bake in 9×13” greased pan at 400° until done.
• Probably takes 20-30 minutes to bake.
• Check for doneness with toothpick.

Notes

NOTE: Harriett’s original recipe called for 2-3 jalapeno peppers, seeded. I substitute diced chilies instead.

 

NOTE: The original recipe said to put the corn, eggs, sour cream and peppers in a blender until well mixed. If you use jalapeno peppers you will want to add this step so the peppers are pureed throughout the entire batch of cornbread.

 

NOTE:  The original recipe does not include salt. I find with all the other peppers/chilies and cheese that the recipe needs no salt. But you can add 1/2 teaspoon salt in the recipe to increase flavor if you need your foods saltier.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 189kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 39mgSodium: 265mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 232IUVitamin C: 5mgCalcium: 127mgIron: 1mg

Keyword bread, cornbread, Tex Mex

Tried this recipe?Let us know how it was!