Mexican Cornbread

READY IN: 35mins
Recipe by tinebean21

This is a very moist cornbread. It's easy to make and contains ingredients you probably have on hand. Makes a nice side dish to a mexican meal. I found this recipe online a while back...can't remember where. I have changed it just a little since then to suit my family's tastes. Serving size is approx.

Top Review by mybirdzone

This was really good, fast, and easy. Had to use a can of whole kernel corn since that was all I had on hand but I drained the liquid off. Only used 1/2 a can of green chili peppers but next time I make this I think I will omit it. I like a sweeter cornbread versus a spicy one. Although, perhaps using a pepperjack cheese might be better if I omit the green chili peppers. Will make this again, especially since it didn't take that long to cook like most of the other recipes I looked at like this.

Ingredients Nutrition

  • 1 (8 1/2 ounce) Jiffy corn muffin mix
  • 1 egg
  • 12 cup milk
  • 1 (8 ounce) can cream-style corn
  • 1 cup shredded Mexican blend cheese
  • 1 (4 ounce) candiced green chili peppers, drained


  1. Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan.
  2. Place all ingredients in a bowl and mix well.
  3. Pour and spread evenly into baking pan.
  4. Bake for 25 to 30 minutes or until lightly golden brown.

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