Go Back
+ servings
Herdez Mexican Cornbread

Herdez Mexican Cornbread

This Mexican Cornbread recipe is moist; and the pepper jack cheese, Herdez Tomatillo Verde Mexican Cooking Sauce, (or your favorite Salsa Verde), and the jalapeños add just the right amount of spiciness. 
Course Side Dishes
Cuisine American
Keyword Cornbread, Jalapeno Cornbread, Mexican Cornbread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 328kcal
Author Michele @ Flavor Mosaic


  • 3 1/4 cups cornmeal
  • 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 milk
  • 1/2 cup canola oil
  • 1 14.75 ounce can sweet cream-style corn
  • 1 4 ounce can canned diced jalapeños
  • 1/2 cup HERDEZ® Tomatilla Verde Mexican Cooking Sauce
  • Non-stick cooking spray


  • Preheat oven to 375 degrees.
  • 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.
  • Add the milk, oil, corn, jalapeño peppers, and Mexican cooking sauce. Stir well.
  • Spray a 9x13 baking dish with non-stick cooking spray. Immediately pour the batter baking dish.
  • Bake for about 50 minutes or until a knife inserted in the middle comes out clean. Let cool at least 15 minutes before serving.


If you do not have creamed corn, add a can of corn into the food processor and process for about a minute. Then it will become thick like creamed corn and you can use that in the recipe.


Calories: 328kcal | Carbohydrates: 38g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 746mg | Potassium: 444mg | Fiber: 4g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 8.9mg | Calcium: 206mg | Iron: 1.6mg