Total Time
Prep 10 mins
Cook 35 mins

This is great served with any Mexican entree. My family just gobbles this up. Never any left over.

Ingredients Nutrition


  1. In a mixing bowl, combine the first 6 ingredients.
  2. In another bowl, combine the remaining ingredients.
  3. Add to the dry ingredients and stir just until moistened.
  4. Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.
  5. Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.
Most Helpful

I do like a moist (as opposed to crumbly) tasty cornbread and this was it. I used skim milk and apple sauce instead of oil plus almost double the cream corn and it was a WOW. Really really good. Thanks NurseDi.

Tebo July 14, 2002

I made the corn bread in my cast iron skillet and it came out perfect. Very moist and delicious. Definitely a keeper. I used chopped green peppers but the next time I will use a can of green chilis instead as a matter of taste. I may also slightly increase the cheese. Thanks for sharing a great easy recipe.

BoxO'Wine January 16, 2003

Very moist which is how we like our cornbread. I liked the mild flavor or the green chiles. Not very hot so my kids could eat this. Could easily be turned up a notch or two with some japalenos. Thanks Nurse Di.

Gail Blue Eyes August 19, 2002