Mexican Cornbread

Easy homemade cornbread recipe with corn, chopped green chilies and Mexican cheese. Makes a great side for soup or chili.


  • 1 1/4 cup cornmeal
  • 1 cup all-purpose flour
  • 3/4 cup Crystal Farms Shredded Mexican 3 Cheese
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1/3 cup Crystal Farms® Butter or margarine, melted
  • 1 Egg (whisked)
  • 1 can (11 oz) corn niblets, well drained
  • 1 can (4 oz) chopped green chilies


  • Heat oven to 350° F. Combine cornmeal, flour, shredded Mexican 3 cheese, sugar, baking powder and salt in large bowl; mix well. Add milk, melted butter and eggs. Stir just until moistened. Add corn and green chilies; stir just until mixed.
  • Spread into greased 9-inch square baking pan. Bake for 25-30 minutes or until edges are lightly browned and toothpick inserted in center comes out clean.

Chef's Tips & Suggestions:

  • Substitute Mozzarella or Monterey Jack cheese if desired.