This cornbread is delicious with lots of flavors incorporated in the recipe.

1 1/4 cups self-rising cornmeal
1/4 cup self-rising flour
2 eggs
1 (11 ounce) can white shoepeg corn, drained (can use yellow corn)
1 (4 ounce) can diced green chili peppers, drained (can use 2 hot peppers of your choice)
1/2 cup finely chopped onion
1/2 cup green pepper, chopped
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup Mexican style cheese, shredded
4 tablespoon oil (I used two tablespoons of bacon grease and two of Canola oil)
Mix together cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a large bowl.  Fold in corn, green pepper, chile peppers, onion and cheese.  Spray your skillet with cooking spray, then add oil and grease and heat for a minute or two in oven.  Add cornbread mixture.  Bake in preheated 400 degree oven for 35 to 40 minutes until top is nice and brown and done in center.  Cut into wedge-shaped pieces, slather with butter and ENJOY!
Don’t Forget to Pin!  mexican-cornbread
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  1. I use 1/4 cup green bell pepper and 1/4 cup red bell pepper for a little color.

  2. I believe that cornbread with sugar is called Johnny Cake in the south.

  3. add some fresh fried ground meat to it and make it a mexican cornbread casserole..perfect one dish meal

  4. I can’t get self rising cornmeal in Ontario, Canada either. Is there a substitute?

  5. Kyle sherwood says:

    What size skillet?

  6. What is shoe peg corn and how does it differ from reg, corn. Sometimes these regional recipes are hard to follow.

  7. Been trying to find a good Mexican Cornbread recipe for months!! Am going to give this one a try as it sounds really good. I’ll let you know how mine turns out.

  8. May I ask what brand of cornmeal do you use for this recipe? I have not been happy with any of the store bought cornmeal varieties in a long time. All of them seem to be fine ground and tasteless. I might have to start grinding my own.

  9. i love the sound of your recipes, have not been able to try the c orn bread yet, cos in Canada (Saskatchewan) there is no such thing as self rising corn meal. Any ideas for a substitute??

  10. I like this recipe, but I have one I call Mexican cornbread, but add hamburger, I layer the ingredients, onions, cheese, hamburger meat and jalapenos, no flour.It is very good.

  11. mamie meyer says:

    To me, if it has sugar, it isn’t real cornbread.

  12. I just love, LOVE you site and all your recipes!! Thank you and please keep up the awesome work!!!

  13. Danny Crawford says:

    I have also added browned hamburger meat to it (seasoned to ur taste). Makes for a full meal.

  14. I’m sure this is GOOD! I’m just as sure that my eastern KY relatives would never understand this! hahahaha!


  16. oh man this looks sooooo good!!!! But sadly my cholesterol is up and no can do 🙁 I wish there was a quick fix to lower cholesterol naturally, I refuse to take the med the doctor wants me on, so I been trying all the natural alternatives I can find online including 1 tablespoon of apple cider vinegar before meals… I know this is off the subject of this delicious looking recipe, but anyone can offer any suggestions I would really appreciate it.

    • I once took my cholesterol down 100 points in about a month by eating oatmeal every day. My doctor was amazed. I had read about it somewhere and started eating it regularly. Try eating a big bowl once a day. Let me know if it helps you.

      • Thanks hun, I have been eating the oatmeal every morning, am getting a lil burnt out on it but I hear cherrio type cereals are good for it too so might change up and give it a whirl… Thanks again and I hope this brings my cholesterol down as good as it did for you 🙂

  17. I never use flour in my cornbread. I only use medium grind white cornmeal. One reason is that it is my grandmother’s recipe….the other reason is that I am gluten intolerant. So, if you buy a good meal that is made in a factory that doesn’t also produce flour….at least you can have decent cornbread. I hate the gluten free white bread..A nice piece of cornbread split and toasted makes a great substitute in the morning…….and it is good with some jelly on it….

  18. Pingback: SOUR CREAM CORNBREAD MUFFINS « The Southern Lady Cooks – Breads

  19. Pingback: SOUR CREAM CORNBREAD MUFFINS « The Southern Lady Cooks

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