Mexican Cornbread Recipe

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Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Eggs2 Small
 Canned green chilies4 , seeded and finely chopped (California Type)
 Salad oil1⁄4 Cup (4 tbs)
 Canned cream style corn9 Ounce (1 Small Can)
 Sour cream1⁄2 Cup (8 tbs)
 Yellow cornmeal1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Baking powder2 Teaspoon
 Sharp cheddar cheese8 Ounce, shredded (2 Cups)

Nutrition Facts

Serving size: Complete recipe

Calories 2537 Calories from Fat 1390

% Daily Value*

Total Fat 165 g254.3%

Saturated Fat 58.4 g292.1%

Trans Fat 1 g

Cholesterol 621.2 mg

Sodium 5336 mg222.3%

Total Carbohydrates 188 g62.8%

Dietary Fiber 18.6 g74.5%

Sugars 12.9 g

Protein 85 g170.2%

Vitamin A 79.8% Vitamin C 187.7%

Calcium 261.7% Iron 71.5%

*Based on a 2000 Calorie diet


1. Beat salad oil and eggs in a large bowl, till it is well blended.
2. Add sour cream, 1 1/2 cup cheese, cornmeal, chilies, corn, sour cream, baking powder and salt while stirring constantly. Stir to blend well.
3. Grease a 9 inches square or round pan. Pour the mixture.
4. Sprinkle the rest of the cheese as a topping.
5. Preheat oven to 350°
6. Bake for 1 hour at 350° or till it gets a brown crust. ( Check if completely ready by inserting a pick in the center. If it comes out clean, it is cooked.

7. Serve Mexican bread warm.

Tips: If you use it later, wrap the bread in a heavy foil and refrigerate. When in need, reheat the bread in its wrapped foil for 30 minutes in 300°. If the bread was frozen reheat for 1 hour.