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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.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Bread
Servings 15


  • 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


  • 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.


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!
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