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peppered cornbread
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5 from 1 vote

Mexican Cornbread {with Creamed Corn} The Best!

Melt in your mouth Mexican cornbread made from scratch.
Prep Time15 minutes
Active Time35 minutes
Total Time50 minutes
Course: bread
Cuisine: Mexican
Yield: 10 servings
Calories: 604cal
Author: Melissa
Cost: $10

Materials

  • 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

Buttermilk:
  • 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.
Storage:
  • store cornbread in a closed container in the refrigerator for up to 1 week
nutrition facts are only an estimate 

Nutrition

Calories: 604cal | Carbohydrates: 70g | Protein: 16g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 678mg | Potassium: 396mg | Fiber: 9g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 20mg | Calcium: 356mg | Iron: 3mg