Mexican Corn Bread - White Lily®
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Mexican Corn Bread


8 Servings

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

recipe image


2 cups White Lily® Enriched Self-Rising White Cornmeal Mix

1/4 cup pure vegetable oil, plus 1 tbsp., divided

2 large eggs, lightly beaten

3 tablespoons finely chopped sweet red pepper

1 (8 oz.) container sour cream

1 (8 3/4 oz.) can cream-style corn

1 to 2 jalapeno peppers, seeded and chopped

1/2 cup taco-flavored shredded cheese


Heat oven to 350°F. Coat a 10-inch iron skillet with 1 tablespoon oil. Place in oven to preheat.

Combine all ingredients except cheese, stirring just until moistened.

Pour half of batter into hot skillet; sprinkle evenly with cheese. Pour remaining batter over cheese.

Bake 35 to 40 minutes.


Serving Size (1/8 of recipe), Calories 350 (Calories from Fat 170), Total Fat 19g (Saturated Fat 6g, Trans Fat g), Cholesterol 75mg, Sodium 790mg, Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 3g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C 10%, Calcium 8%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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