Easy Mexican Cornbread

This Easy Mexican Cornbread recipe is so delicious! Cheddar cheese, bell pepper and green onions combined with the convenience of creamed corn makes it quick and simple to make. It is the perfect accompaniment to chili or soup and it also makes a great snack with butter and a drizzle of honey.

5 from 6 votes

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Course: Side Dish

Cuisine: Mexican

Prep Time: 15

Cook Time: 35

Servings: Squares

Calories: 278kcal

Ingredients

1 cup cornmeal
⅓ cup flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup buttermilk
½ cup vegetable oil
1 cup creamed corn
2 tablespoons chopped green onion
3 tablespoons chopped red pepper
½ cup grated cheddar cheese

Instructions

Preheat oven to 350F.
Grease a square 8x8 inch baking pan. Set aside.
In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside.
In a large bowl mix together the eggs, buttermilk and vegetable oil.
Stir in the creamed corn, onion, red pepper and cheese.
Mix the whisked dry ingredients into the egg mixture until they are incorporated.
Pour the batter into the greased baking pan.
Bake for 35 minutes.
Cut into squares and serve warm. Delicious with chili or soup.

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