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Mexican Cornbread Recipe

This easy Mexican Cornbread recipe is so delicious and made with creamed corn, cheddar cheese and green chilies for a moist and delicious cornbread! 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Bread
Cuisine: American
Servings: 8
Author: Judy Wilson

Ingredients

  • 1½ cups self rising corn meal
  • 1½ Tablespoons sugar
  • ½ teaspoon salt
  • ¾ cup sharp cheddar cheese, shredded
  • ½ cup canned cream style corn
  • ½ cup vegetable oil
  • 4 ounces chopped green Chilies
  • 1 large egg
  • ¾ cup milk
  • 1 Tablespoon Crisco

Instructions

  • Coat a cast iron skillet with Crisco and place in cold oven on center rack. Turn oven to 350 degrees and allow skillet to preheat with oven.
  • Mix all ingredients together in a large bowl. Don't overmix. Just stir the wet ingredients and the dry ingredients together until they are combined.
  • Pour batter into pre-heated skillet and bake for 35 to 40 minutes or until golden brown on top.

Notes

Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave, oven or the air fryer.