Prep: 9 Mins Cook: 20 Mins

Mexican Corn Bread


  • 1 cup flour
  • 1 cup cornmeal
  • 2 tbls. sugar
  • 2 1/2 tsps. baking powder
  • 1 teaspoon chili powder
  • 1 cup 2% milk
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/4 cup chopped seeded red bell pepper


Preheat oven to 425°F. Spray an 8-inch square baking pan with vegetable cooking spray.

In a medium bowl, combine flour, cornmeal, sugar, baking powder and chili powder. Meanwhile, whisk the milk, eggs and oil together in a small bowl. Stir into flour until just moistened. Fold in chiles and red bell pepper. Pour batter into prepared pan and bake for 20 minutes, or until golden brown.

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