Julie Clark
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Mexican Cornbread with Cheese and Peppers
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Level up your cornbread game with this cheesy Mexican Cornbread with cheese and peppers. It has a comforting flavor and is perfect with a bowl of soup.
Do you have a weekly Mexican night? I find that it is easier to plan a weekly menu if I have themed nights. So Tuesdays are generally our Mexican nights. 🌮 I mean….Taco Tuesday, right? 🌮
We have a ton of Mexican recipes so we can easily switch up main dishes: from albondigas soup, street corn dip for a meatless option and our Mexican layered salad. This Mexican Cornbread goes with any main dish or soup recipe we choose. And it’s easy too! Aren’t the red and green peppers so pretty?
Why you’ll love this Mexican Cornbread recipe:
- Only 10 minutes of prep. The recipe will be ready in 45 minutes total.
- Easy to adapt to your favorite Mexican flavors.
- Soft, tender cornbread thanks to buttermilk, eggs and oil…not dry!
- Perfect side dish for serving with any warm soup, stew or chili.
Ingredients Needed
Here’s what you’ll need to make cornbread with cheese and peppers:
- Use freshly grated cheddar cheese. When you use packaged shredded cheese, it can leave your bread or casseroles oily. If you use freshly grated, you’ll have a better end result with less oil. Pepper jack cheese would make a great addition, too.
- The base of the cornbread is made up of flour and cornmeal.
- The slight amount of sugar pairs well with the sweet cornmeal.
✨ See the recipe card below for full ingredients and amounts. ✨
How to Make Mexican Cornbread
To prep for this recipe, turn on the oven to 350º Fahrenheit and then spray an 8×8″ baking pan with cooking spray.
- In a medium bowl whisk together the dry ingredients: cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside.
- In a large mixing bowl mix together the wet ingredients: eggs, buttermilk and vegetable oil.
- Stir in the creamed corn, onion, red pepper and cheese.
- Mix the whisked dry ingredients into the egg mixture until they are incorporated.
- Pour the batter into the greased baking pan. Bake for 35 minutes or until the cornbread tests done with a toothpick inserted into the center.
Recipe Variations:
- For extra spice, add a teaspoon or two of taco seasoning to the batter.
- Use jalapeño peppers or poblano peppers for more heat. Top with a drizzle of honey for a sweet heat.
- Add extra cheese. Because extra cheese is always a good idea.
- Add half a pound of browned and drained ground beef to this batter for a mexican cornbread with ground beef. Bake at the same temperature. It may need a few minutes longer since there will be more in the pan so watch it closely. This would be similar to our taco corn casserole.
- If you want to make this recipe even quicker, use a box of jiffy mix. Add the cheese and peppers, then bake as the recipe on the jiffy box suggests. You can even make cornbread muffins with this recipe.
What goes with Mexican Cornbread?
Although when I normally think of cornbread I think of our favorite chili recipe, you can also serve cornbread with Mexican main dishes. Here are a few of our favorite recipes to serve with Mexican cornbread.
Storage Instructions
This recipe will still be ok if you leave it out overnight. Store leftovers in an airtight container at room temperature for up to 2 days. It will keep longer in the refrigerator.
This bread freezes for up to two months in an airtight container. Wrap each piece separately if you’d like to pull out one piece at a time.
You may also love our from scratch apple cornbread, skillet cornbread, classic cornbread recipe with sour cream.
Mexican Cornbread with Cheese and Peppers
Level up your cornbread game with this Mexican Cornbread with cheese and peppers Perfect with a bowl of soup.
Servings 9
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 1 cup cornmeal
- 1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup creamed corn
- 2 tablespoons chopped green onion
- 3 tablespoons chopped red bell pepper
- ½ cup sharp cheddar cheese (freshly grated)
Instructions
- Preheat oven to 350º Fahrenheit. Grease a square 8×8 inch baking pan. Set aside.
- In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside. 1 cup cornmeal, ⅓ cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl mix together the eggs, buttermilk and vegetable oil. Stir in the creamed corn, onion, red pepper and cheese. 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 cup creamed corn, 2 tablespoons chopped green onion, 3 tablespoons chopped red bell pepper, ½ cup sharp cheddar cheese
- Mix the whisked dry ingredients into the egg mixture until they are incorporated. Pour the batter into the greased baking pan.
- Bake for 35 minutes or until the cornbread tests done.
- Cut into squares and serve warm. Delicious with chili or soup.
Notes
The calories shown are based on the cornbread being cut into 9 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 280kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 356mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 298IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 1mg
Red bell pepper or fresh red chili pepper?
My husband said “ Don’t lose that recipe! Best cornbread I’ve had.” Since Sunday I have made three skillets of this cornbread. I made it Gluten-free twice by substituting Pillsbury Gluten-free All Purpose flour. Also used one chopped jalapeño in place of red pepper. Thank you!
I love these ! Such an easy recipe that is full of flavor!