Mexican Cornbread

Transport your taste buds south of the border with the irresistible allure of this Mexican cornbread recipe. Combining the rustic charm of traditional cornbread with the bold flavors of Mexican cuisine, this dish is a culinary adventure waiting to be savored. Bursting with zesty peppers, tangy cheese, and the subtle sweetness of cornmeal, each golden slice is a harmonious blend of spicy and savory notes. Whether served as a comforting side dish or the star of the meal, this cornbread promises to add a fiesta of flavor to any table. So, grab your apron and prepare to delight in the vibrant tastes of Mexico with every delicious bite.


  • 1/2 (4-ounce) can diced green chilies
  • 1 (6-1/2-ounce) packet Mexican cornbread mix
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 1 (8-1/2-ounce) can yellow cream style corn
  • 1/2 cup chopped green onion
  • 1 Tablespoon chopped bell pepper
  • 1 cup grated sharp Cheddar Cheese
  • 2 Tablespoons bacon drippings


Rinse chilies under cool running water.  Dry between paper towels and set aside.  Put cornbread mix in a bowl.  Pour in milk and slightly beaten egg.  Add corn, onion, bell pepper, green chilies and cheese.  Place bacon drippings in a 9-inch square pan and heat in oven.  Stir half of the heated grease into cornbread mixture.  Pour batter into remaining hot grease in pan.  Bake in 400 degree oven for 30 minutes.  Let stay in pan for a few minutes before cutting.  If you like hot, spicy food, use the whole can of green chilies.  It is not necessary to butter this cornbread.  May be kept in refrigerator and reheated.

SERVINGS:  9 (3-inch) squares

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