Flavorful Mexican Corn Bread Recipe

4 4 7
Flavorful Mexican Corn Bread Recipe
Flavorful Mexican Corn Bread Recipe photo by Taste of Home
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Flavorful Mexican Corn Bread Recipe

Read Reviews
4 4 7
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-in. square baking pan or 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes, or until bread is golden brown and test done. Yield: 8-10 servings.
Originally published as Mexican Corn Bread in Taste of Home February/March 1993, p37

Nutritional Facts

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

  • 1 cup yellow corn meal
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 can (8-3/4 ounces) cream-style corn
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 1/2 cup shredded Cheddar cheese
  1. In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-in. square baking pan or 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes, or until bread is golden brown and test done. Yield: 8-10 servings.
Originally published as Mexican Corn Bread in Taste of Home February/March 1993, p37

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Reviews forFlavorful Mexican Corn Bread

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MY REVIEW
lurky27 User ID: 1251896 3664
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
shecooksalot User ID: 5888460 5470
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
robillm User ID: 4572554 4137
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
dudapverizon.net User ID: 1993669 2503
Reviewed Mar. 27, 2009

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

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