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Mexican Cornbread

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.

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( 6 Ratings)

6 Ratings

5 Stars 50%

4 Stars

3 Stars

2 Stars 33%

1 Stars 17%

Member Reviews ( 5 )

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Prep Time 15 min
Total Time 1 hr 15 min
Servings 12

Ingredients

1 1/2: cups shredded sharp Cheddar cheese (6 oz)

3/4: cup buttermilk

1/3: cup vegetable oil

2: eggs, slightly beaten

1: can (8.5 oz) cream-style corn

1: can (4.5 oz) Old El Paso® chopped green chiles

1: cup cornmeal

1: cup all-purpose flour

1: teaspoon baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

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Directions

1 Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
2 In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
3 Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

EXPERT TIPS

Expert Tips

To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 410mg; 410%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 12/29/2012 1:06:44 PM REPORT ABUSE LeighCat said:

Rating:

Ok but not what I expected. I had leftover buttermilk to use so I chose this to go along with some homemade chili. It was heavy and savory. You could have made a meal of this alone. I made it more enjoyable by melting butter and cheese over each slice. We threw a lot out since I had made a double batch and cornbread usually goes fast in our house.

This reply was: Helpful Inspiring

Posted 11/7/2011 10:46:29 AM REPORT ABUSE docman1949 said:

Rating:

I enjoy making this recipe for my family. We like to eat it with pinto beans. It is the greatest.

This reply was: Helpful Inspiring

Posted 9/21/2011 8:03:59 PM REPORT ABUSE GreybeardChef said:

Rating:

This recipe is great. I made three batches for our Friends of the Library monthly Lunch and for WOW our weekly young peoples function at church. It was a hit at both places. After WOW there was not a single piece left and kids can around looking for more. I made it to go along with Diablo Chicken Chili and it went very well. I did however use a 9x13 pan to make the bread. I needed lots of portions. It came out very moist and delicious. Next time I'll try the casserole This recipe is a keeper and a sharer.

This reply was: Helpful Inspiring