Mexican Cornbread with Cheese and Peppers

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4.93 from 13 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Bread

Cuisine: Mexican

Keyword: comfort food, mexican recipes

Servings:

Calories: 280kcal

Author: Julie Clark

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 8x8 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, 1/3 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