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](https://kidfriendlythingstodo.com/wp-content/uploads/2021/06/DSC_0256-pepper-cornbread-side-bread.jpg)
Mexican Cornbread Recipe – Peppered Cornbread with Creamed Corn
Our family loves cornbread, so I make it quite often. Which means, I have lots of cornbread recipes to share with you. If you are looking for more cornbread recipes, then you might like my recipes for
- Cream Cornbread Casserole
- Shortcut Jalapeno and Jiffy Cornbread Recipe
- Cornbread and Ground Beef Mexican Casserole
![peppered cornbread recipe](https://kidfriendlythingstodo.com/wp-content/uploads/2021/06/DSC_0257-peppered-cornbread-.jpg)
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](https://kidfriendlythingstodo.com/wp-content/uploads/2021/06/peppered-cornbread-.jpg)
The oil adds to the moisture, but the creamed corn definitely steals the show.
![Mexican cornbread recipe with creamed corn](https://kidfriendlythingstodo.com/wp-content/uploads/2021/06/DSC_0244-peppered-cronbread-.jpg)
Slather some butter on a piece and it’s pure heaven in your mouth.
![Mexican Cornbread from scratch](https://kidfriendlythingstodo.com/wp-content/uploads/2021/06/DSC_0236-peppered-cornbread-.jpg)
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](https://kidfriendlythingstodo.com/wp-content/uploads/2021/06/DSC_0257-sq-cornbread-pepper.jpg)
How do you make Mexican Cornbread from Scratch?
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt
- Using a small bowl, mix the eggs, creamed corn, buttermilk, and oil
- Mix the wet and dry ingredients together
- Add the peppers, cheese, and onions – fold in
- 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…
![peppered cornbread](https://kidfriendlythingstodo.com/wp-content/uploads/2021/06/DSC_0257-sq-cornbread-pepper.jpg)
Mexican Cornbread {with Creamed Corn} The Best!
Ingredients
- 1&1/2 cups cornmeal
- 1 Tbsp. flour all-purpose
- 1 Tbsp. sugar – granulated
- 2&1/4 tsp. baking powder
- ¾ tsp. salt
- ½ tsp. baking soda
- 2 large eggs – beaten
- 1 15 oz. cream-style corn
- 1 cup buttermilk
- ⅔ cup vegetable or canola oil
- 2 cups shredded cheddar cheese
- 1 medium red bell pepper – chopped
- 2 jalapeno peppers – seeded. deveined, and chopped
- 5 green onions – sliced
Instructions
- 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
- You can bake the cornbread for 30-35 minutes at 350 degrees or until a toothpick inserted comes out clean
Notes
- If you don’t have buttermilk – add 1 Tbsp. of lemon juice to a cup of milk and let sit for about 5 minutes
- store cornbread in a closed container in the refrigerator for up to 1 week