Mexican Cornbread

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. The original recipe calls for 2-3 finely diced jalapenos 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 | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.

Mexican Cornbread is a wonderful side with Chili Con Carne.

Mexican Cornbread | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.

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

Mexican Cornbread - IMG_7690

Here’s the cornbread just out of the oven.

 

Here’s what I did.

Mexican Cornbread - IMG_1073

Pour a can of creamed corn into a mixing bowl.

Mexican Cornbread - IMG_1074

Add eggs.

Mexican Cornbread - IMG_1075

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

Mexican Cornbread - IMG_1076

Whisk to combine.

Mexican Cornbread - IMG_1078

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

Mexican Cornbread - IMG_1079

Add canola oil.

Mexican Cornbread - IMG_1080

Add diced green peppers and sharp shredded cheddar cheese.

Mexican Cornbread - IMG_1081

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

Mexican Cornbread - IMG_7686

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

Mexican Cornbread | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.

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.

Mexican Cornbread | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.

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

 

Here’s the recipe.

MEXICAN CORNBREAD

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

Print Recipe
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This lovely cornbread is made with corn meal (not cornmeal mix), creamed corn, bell pepper, cheddar cheese and diced green chilies. Sour cream, eggs and baking powder give this cornbread a souffle type texture.
Mexican Cornbread | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Mexican Cornbread | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.
Instructions
  1. Put creamed corn, eggs, sour cream, peppers in a large mixing bowl.
  2. Blend well.
  3. Mix with remaining ingredients and bake in 9x13” greased pan at 400° until done.
  4. Probably takes 20-30 minutes to bake.
  5. Check with toothpick.
Recipe 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.

 

[b]Mexican Cornbread[/b]
Recipe Type: Breads, Rolls and Muffins
Cuisine: Tex-Mex
Author: Teresa Ambra adapted from Harriett Brown, when we attended First Baptist Church of Indian Rocks, Largo, FL
Prep time:
Cook time:
Total time:
Serves: 16
This lovely cornbread is made with corn meal (not cornmeal mix), creamed corn, bell pepper, cheddar cheese and diced green chilies. Sour cream, eggs and baking powder give this cornbread a souffle type texture.
Ingredients
  • 1 ½ cups [url href=”http://www.pioneerbrand.com/flour-cornmeal/” target=”_blank” title=”pioneer brand cornmeal”]Pioneer[/url] plain cornmeal
  • 1 cup [url href=”http://www.kraftbrands.com/breakstones” target=”_blank” title=”breakstone sour cream”]Breakstone[/url] sour cream
  • 3 tsp. baking powder
  • 4-oz. can of diced green chilies
  • 1/3 cup Canola oil
  • 2 eggs
  • 1 can [url href=”http://www.delmonte.com/default/” target=”_blank” title=”del monte cream style corn”]Del Monte[/url] cream-style corn
  • 2 tbsp. diced green pepper
  • 1 cup [url href=”http://www.sargento.com/” target=”_blank” title=”sargento cheddar cheese”]Sargentos[/url] grated sharp cheddar cheese
Instructions
  1. Put creamed corn, eggs, sour cream, peppers in a large mixing bowl.
  2. Blend well.
  3. Mix with remaining ingredients and bake in 9×13” greased pan at 400° until done.
  4. Probably takes 20-30 minutes to bake.
  5. Check with toothpick.
Notes
Harriett’s original recipe called for 2-3 jalapeno peppers, seeded. I substitute diced chilies instead.[br][br]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.

Mexican Cornbread | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.

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! 

Mexican Cornbread | Can't Stay Out of the Kitchen | we love this amazing #Tex-Mex #cornbread recipe. Make it with either #jalapenos or #greenchilies.

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!

You may also enjoy these delicious recipes!

Bacon Jalapeno Cornbread

Bacon Jalapeno Cornbread - IMG_1894

 

Broccoli Bread

Broccoli Bread - IMG_9912.jpg.jpg

 

Boston Market Cornbread

Boston Market Cornbread - IMG_9264.jpg.jpg

You may find these items helpful for making this recipe.

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  • comment-avatar
    sheila December 31, 2014 (11:15 pm)

    I made this tonight and it was good, but after eating it all I taste is baking powder. Has anyone else had this problem? I look at other recipes and Im thinking its more than average.

    • comment-avatar
      Teresa January 1, 2015 (7:52 am)

      I don’t recall it having a strong baking powder taste, Sheila. So I went back to my original recipe and realized that it should be three teaspoons of baking powder instead of three tablespoons. I am SO, So sorry. I will change it immediately. Sorry for the typo.

  • comment-avatar
    Page December 29, 2014 (2:54 pm)

    Can it be made in a 10 inch cast iron skillet?

    • comment-avatar
      Teresa December 29, 2014 (4:36 pm)

      Hi, Page, if you have a 12-inch cast iron skillet I think that would be better. But absolutely. Bake it in your cast iron skillet. Check your time, though. I’m not sure if the time will be the same. A 10-inch skillet is smaller than a 9×13″ baking dish so it may take longer, depending on your oven. Also, spread a good amount of butter or oil in your skillet beforehand so it comes out cleanly.

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  • comment-avatar
    margaret stephens October 30, 2014 (8:10 pm)

    I remember this from Sunset Magazine, Mexican Cookbook in the early 1980’s. This is identical to the one I still make today. Thank you for bringing it back. Just thinking, you probably were not born back then, but you need to try it anyway.

    • comment-avatar
      Teresa October 30, 2014 (8:31 pm)

      I love it too. I got this recipe from a friend in the early 1980s, and she had been making it for years. I make it with either jalapenos or green chilies. Both work so well. Thanks for stopping by, Margaret.

      • comment-avatar
        Jan Hamilton October 15, 2015 (9:06 am)

        What size is the can of cream corn in this recipe?

        • comment-avatar
          Teresa October 16, 2015 (1:05 pm)

          I believe it’s a 15-oz. can of creamed corn, Jan. Hope you enjoy.

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