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Mexican Cornbread {with Creamed Corn} The Best!

This Mexican Cornbread is a peppered cornbread that’s full of flavor and ultimate moisture. Melt in your mouth and just enough jalapeno to give it a kick, this made from scratch cornbread is the perfect side or delicious snack. 

Mexican cornbread

Mexican Cornbread Recipe – Peppered Cornbread with Creamed Corn

peppered cornbread recipe

This cornbread is so moist and delicious. When it’s ready, you’ll think that it’s not done, but it’s really just that juicy and delicious.

moist cornbread with peppers and creamed corn

The oil adds to the moisture, but the creamed corn definitely steals the show.

Mexican cornbread recipe with creamed corn

Slather some butter on a piece and it’s pure heaven in your mouth.

Are you looking for cornbread recipes? I have lots to share with you. Check these recipes, out…

Mexican Cornbread from scratch

What does Mexican Cornbread Go With?

Mexican Cornbread is the perfect complement to any robust soup, like chili or tortilla soup. It also goes well as a side to fried chicken, grilled meats, or chicken with dumplings. Another way to enjoy Mexican cornbread is simply as a snack. Warm it up and add a dollop of butter for an afternoon snack.

Tips and tricks for this cornbread…

  • This Mexican Cornbread will have a distinct bottom layer that is moister than the rest of the bread. The moisture from the oil and creamed corn in this bread will settle at the bottom and form a super moist layer
  • Checking for doneness – insert a toothpick close to the middle of the dish. The toothpick should come out mostly clean with the exception of the moist layer at the bottom
  • Jalapenos get their heat from the seeds and the veins. Leave those in for an extra kick, or devein it and remove seeds for a mild flavor
  • Store cornbread in a closed container and in the refrigerator for up to 1 week

peppered cornbread

How do you make Mexican Cornbread from Scratch?

  1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt
  2. Using a small bowl, mix the eggs, creamed corn, buttermilk, and oil
  3. Mix the wet and dry ingredients together
  4. Add the peppers, cheese, and onions – fold in
  5. You can bake the cornbread for 30-35 minutes at 350 degrees or until a toothpick inserted comes out clean

Are you ready to make this recipe? Let’s make sure that you have everything you need for this cornbread? 

  • cornmeal
  • all-purpose flour
  • sugar – granulated
  • baking powder
  • baking soda
  • salt
  • eggs
  • cream-style corn
  • buttermilk
  • vegetable or canola oil
  • shredded cheddar cheese
  • red bell pepper
  • jalapeno pepper
  • green onions

How do you make a substitute for buttermilk?

If you find yourself without buttermilk, then simply add 1 Tbsp. per 1 cup of milk and let sit for a few minutes or until it thickens up

Here’s the recipe for this cornbread…



Mexican Cornbread {with Creamed Corn} The Best! | Kid Friendly Things To Do

Melt in your mouth Mexican cornbread made from scratch.

  • Author: Melissa
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 8 minute
  • Yield: 10-12 servings 1x


  • 1&1/2 cups of cornmeal
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. sugar – granulated
  • 2 & 1/4 tsp. of baking powder
  • 3/4 tsp. of salt
  • 1/2 tsp. of baking soda
  • 2 large eggs – beaten
  • 1 can (15 oz.) cream-style corn
  • 1 cup of buttermilk
  • 2/3 cup of vegetable or canola oil
  • 2 cups of shredded cheddar cheese
  • 1 medium red bell pepper – chopped
  • 2 jalapeno peppers – seeded, deveined, and chopped
  • 5 green onions – sliced


  • In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt
  • Using a small bowl, combine eggs, corn, buttermilk, and oil
  • Add the wet ingredients into the dry and mix well
  • Pour in the cheese, peppers, and onions – fold in



  • If you don’t have buttermilk – add 1 Tbsp. of lemon juice to a cup of milk and let sit for about 5 minutes

Moisture in bread – the bottom layer of the bread is where the oil and creamed corn will settle. You will see a distinct layer on the bottom that is moister than the rest of the bread.


  • store cornbread in a closed container in the refrigerator for up to 1 week


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