Cheesy Mexican Cornbread
Cinco de Mayo is almost here, so I have been busy wiping up some delicious, Mexican inspired dishes for you! Here’s a really easy, hearty Cheesy Mexican Cornbread recipe.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: bread, Side Dish
Cuisine: Mexican
Keyword: Cheesy Mexican Cornbread
Servings: 8
Calories: 354kcal
Author: Corey Valley
- 1 cup self-rising white cornmeal
- ½ cup self-rising flour
- 3 cups shredded Cheddar cheese
- 2 green onions, chopped
- ½ cup green bell pepper, chopped
- 1 mince garlic clove
- 1 small can 4.5 oz chopped green chilis, drained.
- 2 eggs, beaten
- 1 8 ounce can creamed corn
- ¼ cup milk
Preheat oven to 350 degrees F. Prepare a 9x9 baking pan or use a spring-form pan with cooking spray.
Combine corn meal, flour, cheese, onions, bell pepper and green chilis. Stir until well combined.
Next, stir in eggs, creamed corn and milk. Spread the batter out in your prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.
Slice and serve topped with your favorite butter!
Calories: 354kcal | Carbohydrates: 26g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 284mg | Potassium: 187mg | Fiber: 2g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 8.2mg | Calcium: 325mg | Iron: 1.4mg