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Mexican Cornbread | Can't Stay Out of the Kitchen | this souffle style #cornbread is absolutely mouthwatering. It uses either diced #Jalapenos or #GreenChilies plus #CheddarCheese. Terrific comfort food with chili or soup. #TexMex #Mexican #MexicanCornbread #GlutenFree #GlutenFreeCornbread

Mexican Cornbread

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breads, Rolls and Muffins
Cuisine Tex-Mex
Servings 16


  • 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 chilies
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 can cream-style corn
  • 2 tbsp. diced green pepper
  • 1 cup Sargentos sharp cheddar cheese grated


  • 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 with toothpick.


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
Keyword bread, cornbread
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