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Flavorful Mexican Corn Bread Recipe
Flavorful Mexican Corn Bread Recipe photo by Taste of Home

Flavorful Mexican Corn Bread Recipe

Publisher Photo
This tasty corn bread is easy to mix up. I serve it often with a meal or hearty bowl of soup as an alternative to rolls. Cheddar cheese makes it specially flavorful, and the diced peppers add nice color. —Esther Shank, Harrisonville, Virginia
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8-10 servings

Ingredients

  • 1 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/3 cup canola oil
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 piece) equals 236 calories, 14 g fat (3 g saturated fat), 49 mg cholesterol, 523 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. Whisk together the eggs, buttermilk, corn, oil, onion and green pepper. Stir into dry ingredients just until moistened. Fold in cheese.
  2. Pour into a greased 10-in. ovenproof skillet or 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Yield: 8-10 servings.
Originally published as Mexican Corn Bread in Taste of Home February/March 1993, p37

Nutritional Facts

1 serving (1 piece) equals 236 calories, 14 g fat (3 g saturated fat), 49 mg cholesterol, 523 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Flavorful Mexican Corn Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 30, 2012

"Husband loved it, I thought it was okay. I think I prefer corn bread without pepper & onions, but husband devoured it.

~ Theresa"

MY REVIEW
Reviewed Feb. 6, 2012

"This corn bread was okay. The main problem I had is that it was very crumbly. If I were ever to make this again, I would probably omit the onion. It is very easy to make however. I have a different corn bread recipe "Makeover Ultimate Corn Bread" from Taste of Home that I prefer."

MY REVIEW
Reviewed Nov. 10, 2009

"Since I prefer a less crumbly cornbread, I found this recipe to be excellent. It was savory like a Southern cornbread and sweeter like a Northern cornbread. As I have a dairy allergy, I substituted Almond Breeze and 2 T lemon juice for the buttermilk and left out the cheese altogether (I have yet to find a cheese substitute that I think tastes good). Also, as I prefer a finer ground cornmeal, I used a fine ground masa harina rather than regular cornmeal. As none of these changes should affect the texture of the finished product I think mine was close enough to the original to say it was an excellent recipe. I will make this again."

MY REVIEW
Reviewed Mar. 27, 2009

"Did not like it. Too moist. Tastes like a sweet western omelet instead of corn bread."

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