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Mexican Cornbread

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Mexican Cornbread
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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
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Get the casserole dish out, because you're going to want to make the very best Mexican Cornbread recipe around as soon as you hear how good it is! Cream-style corn and buttermilk keep every piece of this Mexican Cornbread moist and tender, making it the perfect side or companion to a variety of meals and dishes. And it only takes 15 minutes to prep!
Updated Nov 18, 2022

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Need a substitute for the buttermilk in this Mexican Cornbread recipe? Use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Nutrition

240 Calories, 13g Total Fat, 7g Protein, 23g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
410mg
17%
Potassium
120mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
2g
Protein
7g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
8%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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