This Mexican Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers! A SUPER FLAVORFUL CORNBREAD RECIPE There’s something truly comforting about a slice of warm, freshly baked cornbread. With a golden, crispy crust and a tender, moist interior, Mexican Cornbread is the perfect sidekick to chili, soups, or on its own! Once you start making this homemade Mexican Cornbread, you’ll be hooked and won’t want any other cornbread. FREQUENTLY ASKED QUESTIONS: Why didn’t my cornbread rise? You must use self-rising flour and self-rising cornmeal or it will not turn out properly. This is why there is no additional baking soda or baking powder added because it is already in the self-rising ingredients. If you don’t use self-rising ingredients, your cornbread won’t rise. I like my cornbread a bit spicier, what should I add? Try dicing up a fresh jalapeño for an extra kick! Why is my Mexican Cornbread crumbly? It could be a few reasons:1. You over mixed the batter. Stirring the batter too much can make the gluten in the flour to form elastic gluten bands (it’s all very scientific but basically, it makes for dry, dense baked goods). 2. You might’ve baked it too long. Ovens vary and some ovens have hot spots or sometimes oven temperatures are inaccurate. So although a recipe says to cook it for a certain temperature, know your oven. If necessary check it earlier and stick a toothpick in the center to determine if it is done. Also, it might be worth it to invest in an oven thermometer to make sure your oven is heating to the correct temperature.3. You used a low fat or skim milk. Try using a higher fat milk. Or perhaps try buttermilk. Even though most buttermilk is lower in fat, it has higher acidity that helps to break down long strands of glutens and proteins in baked goods, resulting in a more tender bread or baked good. I can’t find self-rising white cornmeal, can I use self-rising yellow cornmeal? Yes, self-rising yellow cornmeal will work in this recipe. What goes with Mexican cornbread? You can really serve this with so many meals. Try serving this with Chicken Tortilla Soup, Chicken Enchilada Soup or Taco Soup . One of my personal favorite meals to serve this with is Creamy White Chicken Enchiladas. Perhaps you want to have this for a brunch? Huevos Rancheros is perfect with Mexican Cornbread! Or for something a bit more simple, a serving of homemade refried beans is so good! Can I add ground beef? I have not tested this recipe with cooked ground beef but I think it should worked. I would maybe just use about a pound. Cook and crumble it (maybe season with a bit of salt and pepper or your favorite Mexican seasonings) until fully cooked then add it to the batter. Can I use a different sized baking dish? Certainly. I’ve made this in a circular baking pan before and it took about an hour to bake. As you’ll see in these images, I used an 8×8-inch baking dish which took about 45 minutes. If you want to use a 9×9-inch baking dish, you can and it will take a little less time to bake, since the cornbread will be thinner. So start checking it earlier. If you want a thinner cornbread than what I made, you’ll definitely want to use a bigger baking dish, like the 9×9 and adjust your baking time accordingly. How do I store leftovers? Leftovers should be properly covered and can be stored on the counter for up to 2 days. Refrigerating bread can cause it to become dry. It can also be frozen, if wrapped properly to protect against freezer burn, for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) self-rising white cornmeal – I like the Martha White brand (paid affiliate link) but there are certainly other brands that can be used. self-rising flour – I always prefer White Lily flour (paid affiliate link) for baked goods if you are able to find it. Any self-rising flour will work though. shredded cheddar cheese – freshly shredded cheese is best but if you are pressed for time, the pre-shredded bagged cheese works just fine. green onions – these do not give it a strong onion flavor. It’s very light and gives it a nice color as well. red bell pepper – or you can use a green bell pepper for a different color. green chiles – I don’t think the canned green chilies make this spicy since they are so mild. cream-style corn – this is going to help keep the cornbread moist and give it more a of corn flavor. eggs – most baked goods come out better if you let the eggs come to room temperature before using (if you have time). milk – try to use a fattier milk. I would suggest a whole milk or at the very least 2%. You want that extra fat to keep this bread moist. Buttermilk is even better if you happen to have that on hand. HOW TO MAKE MEXICAN CORNBREAD:  Preheat the oven to 350F degrees and lightly grease an 8×8-inch baking dish or use a springform pan. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until blended. Stir in the eggs, creamed corn, and milk. Do not over mix. Stir just until combined. Spread the batter out into the prepared pan. Bake in the oven for 1 hour, or until a toothpick comes out clean. CRAVING MORE RECIPES? Cornbread Taco Bake Cornbread Muffins Sweet Cornbread Bacon Cornbread Skillet Cornbread Taco Rice Taco Bake Skillet Cornbread Pizza Taco Bell Mexican Pizza Cowboy Bread Cornbread Chicken Casserole Cornbread Waffles with Chili Cake Pan Cornbread Salad White Chicken Enchiladas Print Mexican Cornbread This Mexican Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers! Course Breads, Side DishCuisine American Prep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutes Servings 6 Calories 428kcal Author Brandie @ The Country Cook Ingredients1 cup self-rising white cornmeal½ cup self-rising flour3 cups shredded cheddar cheese2 green onions, sliced½ cup chopped red bell pepper (or green bell pepper, for color)6 ounce can green chiles2 large eggs, beaten8 ounce can cream-style corn¼ cup milk InstructionsPreheat the oven to 350F degrees and spray a 8×8-inch baking dish or a springform pan with nonstick cooking spray.In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended. Stir in the eggs, creamed corn, and milk. Do not over mix. Stir just until combined. Spread the batter out into the prepared pan. Bake in the oven for 45 minutes, or until a toothpick comes out clean. Enjoy! Notes PLEASE READ: It must be SELF-RISING FLOUR and SELF-RISING CORNMEAL or it will not turn out properly. This is why there is no additional baking soda or baking powder added because it is already in the self-rising ingredients.  Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 428kcal | Carbohydrates: 38g | Protein: 20g | Fat: 21g | Sodium: 971mg | Fiber: 3g | Sugar: 2g SaveSave Originally published: June 2018 Updated photos and republished: August 2025SaveSave SaveSave