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cheesy mexican cornbread
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Cheesy Mexican Cornbread

This slim and super delicious cornbread is a fantastic choice to go with a variety of meals.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Southern, Tex-Mex
Keyword: Diabetic-Friendly, Vegetarian
Servings: 12 people
Calories: 162kcal
Author: SkinnyMs.


  • 1 cup yellow cornmeal
  • 1 cup white whole-wheat flour
  • 2 tablespoons coconut sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg slightly beaten
  • 1 3/4 cups milk
  • 3 tablespoons butter melted
  • 4 1/2 ounces diced green chiles can
  • 1/2 cup corn fresh or frozen
  • 1 tablespoon onion minced
  • 1/2 cup Mexican cheese blend low-fat, shredded


  • Preheat oven to 400 degrees.
  • Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together the egg, milk, and butter in another bowl. When everything is well-combined, pour the dry ingredients into the wet ingredients. Fold in the chiles, corn, onion, and cheese. Mix just until combined.
  • Oil an 8-inch cast-iron skillet or an 8 x 8-inch baking pan and pour in cornbread mixture.
  • Cook for 20-25 minutes, until the edges are golden and the middle is fully cooked.


Serving: 1slice | Calories: 162kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 192mg | Fiber: 2g | Sugar: 4g |
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5