Mexican Cornbread loaded with cheese, peppers, and creamed corn. Moist, flavorful, and perfect as an easy side dish.

Scale

1 cup self-rising cornmeal

½ cup self-rising flour

3 cups shredded Cheddar cheese

1 onion, chopped

1 green bell pepper, chopped

6 chopped green chile peppers

2 eggs, beaten

1 (8 ounce) can creamed corn

¼ cup milk

1. Preheat oven to 350°F (175°C) and grease a 9×9 inch pan.

2. Mix cornmeal, flour, cheese, onion, bell pepper, and chile peppers.

3. Stir in eggs, creamed corn, and milk until combined.

4. Pour batter into prepared pan.

5. Bake for 1 hour until a toothpick comes out clean.

Do not overmix batter.

Allow to cool slightly before slicing.

Store leftovers tightly wrapped.

Keywords: Mexican Cornbread, moist cornbread recipe, baking bread, easy side dish