Mexican Cornbread

The perfect partner for our Custard Stand Chili Soup.

Time to Table

Prep Time
15 minutes
Cook Time
35-45 minutes


  • 1 cup self rising yellow cornmeal
  • 1/2 cup self rising flour
  • 2 tablespoons white sugar
  • 2 tablespoons baking powder
  • 1 teaspoon chili powder
  • 2/3 cup half-and-half cream (or use milk)
  • 2 large eggs
  • 1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
  • 1/3 cup melted butter or 1/3 cup vegetable oil
  • 1 small onion, finely chopped or 2 small green onions
  • 1 (14 ounce) can creamed corn
  • 1 cup frozen corn, thawed or 1 cup drained canned corn niblet
  • 1 1/2 cups grated cheddar cheese
  • 2 jalapeño peppers, seeded and finely chopped (or to taste, if heat’s not your thing you can omit these completely)

Products You'll Need


  1. Set oven to 350 degrees.
  2. Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
  3. In a large bowl mix together cornmeal with flour, sugar baking powder, chili powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
  4. Add in onion and creamed corn and thawed corn; mix to combine.
  5. Pour half the batter into prepared baking dish.
  6. Sprinkle the layer with grated cheese and jalapeno peppers.
  7. Pour the remaining batter on top of the cheese and jalapeno peppers.
  8. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
  9. Allow to cool and set for 5 minutes before slicing.