Winter means that many pots of chili will be simmering on stovetops throughout the season. For the perfect accompaniment to a warm bowl of chili, consider adding this easy-to-make, but hard-to-forget, Mexican cornbread. (And to assure you that when I say easy, I really do mean easy — know that my kids started making this Mexican cornbread recipe on their own around the age of 8. I supervised the oven, of course!)

Mexican cornbread — the perfect accompaniment to chili!Pin
Mexican cornbread — the perfect accompaniment to chili! Image: Liza Graves
Mexican cornbread ingredientsPin
Mix all ingredients. Image: Liza Graves
Mexican cornbread batterPin
Pour batter into a hot pan and place back in a 375-degree oven for about 50 minutes. Image: Liza Graves
Mexican cornbread — the perfect accompaniment to chili!Pin
Take cornbread out and cool for 5-10 minutes, cut and serve. Image: Liza Graves
Mexican cornbread — the perfect accompaniment to chili!Pin
YUM! Eat up! Image: Liza Graves
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Mexican Cornbread

Liza Graves
The perfect cornbread for chili! Serve on the side or place directly on top of the bowl.
4.61 from 33 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Servings 15
Calories 266 kcal

Ingredients
  

  • 3 1/4 cups cornmeal use yellow, white, or a combination of both
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 1/2 tsp red pepper flakes
  • 1 tablespoon kosher salt
  • 1 cup grated Cheddar cheese or Monterey Jack mix.
  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced red bell pepper
  • 2 cups milk
  • 1/2 cup canola oil
  • One 14.75 oz can cream-style corn
  • One 4 oz can diced green chilis
  • Optional: 6 strips of crumbled bacon

Instructions
 

  • Preheat oven to 375° F. Grease a 13 x 9 x 2 inch baking dish. Place in the oven to heat while you mix up the cornbread batter.
  • In a large bowl combine first 5 ingredients. Mix in the onion, red pepper, and cheese. Add milk, oil, diced green chili peppers and cream-style corn and stir until just combined.
  • Remove the baking dish from the oven, carefully, and pour in the batter. Place back in the the oven and bake for 50 minutes, or until a knife comes out clean. Let cool for 5-10 minutes. Cut and serve.

Notes

The red pepper flakes will intensify over several days. So, just a little FYI to adjust according to your taste and how long to plan to keep it!

Nutrition

Calories: 266kcalCarbohydrates: 30gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 12mgSodium: 708mgPotassium: 204mgFiber: 4gSugar: 4gVitamin A: 395IUVitamin C: 7mgCalcium: 201mgIron: 1mg
Keyword Cornbread, Mexican
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Happy baking!

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Find more great recipes in our archives HERE!

Liza Graves
About the Author
Liza Graves

As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!