HERDEZ® Mexican Cornbread

“This cornbread is so moist I eat it with a fork rather than picking it up. It has a slight kick, but for more spice add more chile cooking sauce or a jalapeño pepper. Serve it with chili, vegetable soup, or beef stew. But it also makes a great bedtime snack with a glass of milk!”

Recipe courtesy of Allrecipes® Brand Ambassador Paula R., 2013.


  • 3 1/4 cups


  • 2 tablespoons

    baking powder

  • 1 tablespoon

    kosher salt

  • 2 tablespoons

    white sugar

  • 1/2 cup

    shredded sharp Cheddar cheese

  • 1/2 cup

    shredded pepperjack cheese

  • 1/2 cup

    minced onion

  • 1/2 cup

    minced red bell pepper

  • 2 cups


  • 1/2 cup

    canola oil

  • 1 (14.75 ounce)

    can sweet cream-style corn

  • 1 (4 ounce)

    can canned diced green chiles

  • 1/2 cup

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • Non-stick cooking spray

Print Recipe

Serves 12



  1. Preheat oven to 375 degrees. Place a 9x13 casserole dish in the oven to heat up while you mix up the batter.

  2. Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.

  3. Add the milk, oil, corn, green chile peppers, and Mexican cooking sauce. Stir well.

  4. Carefully remove the hot baking dish from the oven and spray it with non-stick cooking spray. Immediately pour the batter into the hot baking dish, and put it back in the oven.

  5. Bake until a knife inserted in the center comes out clean, about 50 minutes. Let cool at least 15 minutes before serving.

  6. Cook's Notes: If you use self-rising cornmeal, omit the baking powder and salt. I always grate my own cheese. It melts into the dish better.


DOÑA MARÍA® Mole Adobo

Made with two distinct chiles for spicy, sweet and satisfying dishes.

Learn More

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