Description
Moist and cheesy Mexican Cornbread packed with corn, peppers, and cheddar cheese. Perfect homemade side for chili, soups, and family dinners.
Ingredients
Scale
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3 cups shredded Cheddar cheese
- 1 onion, chopped
- 1 green bell pepper, chopped
- 6 green chile peppers, chopped
- 2 eggs, beaten
- 1 (8 ounce) can creamed corn
- 1/4 cup milk
Instructions
- Preheat oven to 350°F and lightly grease a 9×9-inch baking pan.
- In a large bowl combine cornmeal, flour, Cheddar cheese, chopped onion, green bell pepper, and green chile peppers.
- Add beaten eggs, creamed corn, and milk to the mixture and stir until a thick batter forms.
- Pour the batter evenly into the prepared baking pan.
- Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool for 10 minutes before slicing and serving.
Notes
- Use freshly shredded Cheddar cheese for better melting.
- Let the cornbread rest before slicing to help the texture set.
- Add diced jalapeños if you prefer extra heat.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 209
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg