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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!

Mexican cornbread — the perfect accompaniment to chili!

 

Mexican Cornbread

Liza Graves
The perfect cornbread for chili! Serve on the side or place directly on top of the bowl.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Bread
Servings 15

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!
Tried this recipe?Rate it above to let us know how it was!

 

Mexican cornbread ingredients

Mix all ingredients.

Mexican cornbread batter

Pour batter into a hot pan and place back in a 375-degree oven for about 50 minutes.

Mexican cornbread — the perfect accompaniment to chili!

Take cornbread out and cool for 5-10 minutes, cut and serve.

Mexican cornbread — the perfect accompaniment to chili!

YUM! Eat up!

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