Mexican Cornbread with Cream Style Corn and Peppers

Mexican Cornbread With Peppers
Mexican Cornbread With Peppers. James Baigrie/Photolibrary/Getty Images
    45 mins
Ratings (27)

This super moist Mexican style cornbread has amazing texture from the cream-style corn and cheese. Onion, bell peppers, and jalapeno peppers give it nice heat and flavor.

Serve this cornbread with beans or chili. It's great with greens, too! 

Feel free to substitute mild chopped chile peppers for the jalapeno peppers. Anaheim peppers or more chopped sweet bell pepper would be good as well.

What You'll Need

  • 1 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 large eggs, beaten
  • 1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
  • 1/2 cup vegetable oil
  • 1 small can (approximately 8 ounces) cream-style corn
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped bell pepper (red and green both)
  • 1 to 2 tablespoons finely chopped jalapeno pepper, optional
  • 1/2 cup shredded Monterey Jack cheese

How to Make It

  1. Heat the oven to 350° F (180° C/Gas 4). 
  2. In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend.
  3. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened.
  4. Pour the batter into a greased 9-inch square baking pan*.
  5. Bake at 350° for 30 to 35 minutes, or until cornbread is browned.

    *For a crispier crust, heat the greased pan before adding the batter.

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