In my recent post titled Taco Skillet Burgers, I mentioned Mexican Cornbread as an appetizing accompaniment to the Taco Skillet Burgers.  Cornbread Recipe Mexican Style is very moist as it contains cream-style corn, milk and eggs. It is studded with vegetables – onion, bell pepper, celery, pimento and mild green chilies. Sharp Cheddar cheese adds another layer of flavor to this wonderful cornbread!

I baked this Cornbread Recipe Mexican Style in a Bundt pan but you can use a ring mold that is oven proof, a tube pan or any pan of your choosing in which to bake it. A pan deep enough to show off the vegetables in the cornbread is desirable. An iron skillet would work too!

First, the dry ingredients are mixed together to prepare Cornbread Recipe Mexican Style. The eggs, milk and oil are mixed together then added to the dry ingredients. Next the cream-style corn, chopped vegetables and grated cheese are added to the mixture and poured into the pan of your choice. Baked for 45 minutes in a 350°F. oven, Cornbread Recipe Mexican Style comes out very moist and quite delicious!

Cornbread Recipe Mexican Style

Cornbread Recipe Mexican Style
Serves 6
Cornbread made with cream-style corn, onion, bell peppers, pimento, celery, green chilies and shredded Cheddar cheese.
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Cook Time
45 min
Cook Time
45 min
  1. 1 cup cornmeal
  2. 1/2 cup all-purpose flour
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon baking soda
  5. 1/4 cup vegetable oil
  6. 2 eggs, beaten
  7. 1 cup milk
  8. 1 1-lb. can cream-style corn
  9. 1 cup chopped onion
  10. 1/4 cup chopped bell pepper
  11. 1/4 cup chopped pimento
  12. 1/4 cup chopped celery
  13. 1 4-oz. can mild green chilies
  14. 1/2 cup grated sharp Cheddar cheese (or whatever cheese you prefer)
  1. Spray pan with non-stick spray so the cornbread will turn out easily.
  2. Sift cornmeal, flour, salt and baking soda into a mixing bowl.
  3. Combine beaten eggs, oil and milk and add to dry ingredients.
  4. Add the corn, chopped vegetables and cheese.
  5. Pour into pan or baking dish and bake for 45 minutes at 350 degrees F.
To individualize this recipe, feel free to include your favorite vegetables in this dish and use the cheese that you prefer. Barbequed pork, chicken, beef and seafood would all be enhanced by a serving of  Cornbread Recipe Mexican Style on the side! This is also a great recipe in which to hide a few vegetables to feed to your kids!

Homemade cornbread makes even the simplest meal special!

Cornmeal Facts

Cornmeal is the main ingredient in Cornbread Recipe Mexican Style so let’s look at a few quick facts about cornmeal.

Cornmeal is a coarse flour made from dried maize or corn. It is a common staple food in many countries and the United States, particularly in the South. Italians boil cornmeal to make polenta. After cornmeal is soaked in an alkaline solution, such as limewater, it is called masa, which is used to make tortillas and tamales by Latinos.

In the South many cooks used cornmeal to “bread” seafood prior to frying. Hushpuppies, corn dogs, corn chips, corn fritters and corn muffins are but a few of the many popular foods made from cornmeal.

Cornmeal can be kept for 6 months if stored in an airtight container in a cool, dry place or for 2 years in the freezer. 

What’s your favorite use for cornmeal?

Try Cornbread Recipe Mexican Style soon – it goes so well with chili and soup!

Remember to Savor the Flavor!


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Cornbread Recipe Mexican Style — 12 Comments

  1. Mmmm – Sounds like it would be great with chili!! Thanks for sharing on the What?s for Dinner link up and don?t forget to leave a comment at the party ? Next week?s features that also leave a comment get pinned, yummed and tweeted!

  2. Hi Helen, I agree that Mexican Cornbread would be great with chili! Thanks for the nice comments and visit! Blessings, Janet

  3. My mom used to make a similar cornbread but I love the addition of the celery and pimentos! Definitely going to try this.

  4. Hi Shelley, Glad to bring back a memory of your mother’s cornbread! I hope you enjoy this recipe! Blessings, Janet

  5. This looks wonderful! Definitely need to make this the next time I make chili! Thanks for sharing at the Family Joy Blog Link Party this week!

  6. Hi Melissa, Thanks for your nice comments! Mexican Cornbread would be great with chili! Thanks for hosting the Family Joy Blog Link Party! Blessings, Janet

  7. Yum!! This looks sooo good! This would be perfect with taco soup… hmmm….

    Thanks for sharing at Dishing It & Digging It.

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