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A delicious, moist, Mexican Cornbread that is the perfect bread choice for soups, chili, even as a substitute for hushpuppies if you are having fried fish.
Prep Time10 mins
Cook Time25 mins
Course: Breads, Side Dish
Cuisine: Mexican
Keyword: bread
Servings: 8 servings
Author: Debbie


  • 2 eggs slightly beaten
  • 4 ounces fire roasted diced green chilis (hot) drained
  • 1 small jalapeno pepper (optional, for more heat) seeded and finely diced
  • 1/2 cup vegetable oil
  • 1 medium onion diced
  • 8 ounces Mexican Crema
  • 1 cup frozen whole kernel corn
  • 1 1/2 cups self-rising cornmeal
  • 2 teaspoons baking powder
  • 4 ounces cheddar cheese grated


  • In a large bowl, combine the eggs, green chilis, jalapeno, oil, onion, crema, and corn.
  • Add the cornmeal, baking powder, and cheese. Stir well.
  • Heat 2 tablespoons of oil in a cast iron skillet. Pour in the cornbread mixture and allow it to cook for about 30 seconds to get a crusty bottom.
  • Bake in a preheated 400-degree oven for 25-30 minutes until golden brown and a knife inserted in the center comes out clean.