Mexican Cornbread - The Southern Lady Cooks


Mexican cornbread is delicious with lots of flavors incorporated in the recipe. Serve this with just about anything. My family loves this recipe and requests it often. On a cold day this is wonderful with soup! If you love this recipe, you would also love our Mexican Meatloaf. It’s one of our most popular recipes.

Mexican Cornbread Ingredients Needed:

Self-rising cornmeal

Self-rising flour


White shoepeg corn

Diced green chili peppers


Green pepper


Baking soda

Mexican style cheese, shredded


We love easy recipes and this one is so simple. This cornbread is also a great addition to any summer meal. Wonderful with grilled pork chops and a delicious pasta salad. Super versatile!

Mexican Cornbread - The Southern Lady Cooks
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Print Recipe
5 from 3 votes

Mexican Cornbread

This cornbread is delicious with any meal. We love it with soup in the winter! Easy to make and never any left. 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: bread
Cuisine: American, southern
Keyword: mexican cornbread, skillet cornbread
Servings: 6 servings
Author: The Southern Lady Cooks


  • 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.
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  1. In the hills of NC they just called it Pepper Cornbread. My Grandma added fresh hot peppers from the garden and corn she had canned. Served with pintos and green onions. Delicious!!5 stars

    1. Linda, Try adding 1 1/2 teaspoons baking powder plus 1/2 teaspoon salt to 1 cup plain cornmeal to make 1 cup self-rising cornmeal. Hope this helps.

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

  3. 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.

  4. 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??

  5. 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.

  6. 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….

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

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