Mexican Cornbread

Share this

Mexican Cornbread

Cooking with Teresa Online Cookbook & Meal Planner Mexican Cornbread

Mexican Cornbread

Prep Time 15 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Dish
Cuisine Mexican
Servings 8 servings


  • 1 1/2 cup Flour
  • 1 cup Corn Meal
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 1/2 cup Milk
  • 2 whole Eggs
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Cayenne Pepper
  • 4 whole Green Onions
  • 1/2 cup Sweet Red Bell Pepper
  • 1 whole Large Tomato
  • 1/2 cup Cilantro chopped
  • 4 whole Mini Meatloaves chopped
  • 1/2 cup Sharp Cheddar


  • Preheat your oven to 375 degrees F, and grease a cast iron skillet or casserole pan.
  • In a large mixing bowl combine corn meal, coconut flour, tapioca flour, baking soda and sea salt. Mix to combine and remove any large clumps.
  • In a separate bowl combine milk, butter and eggs, mixing thoroughly. Combine wet ingredients with dry ingredients mixing well and pour into your prepared pan.
  • Top the uncooked cornbread batter with chopped mini meatloaves, tomatoes, sweet red bell pepper, green onions, cilantro and cheddar cheese.
  • Bake for 25-30 minutes or until your cornbread is a nice golden brown color. Remove from oven and allow corn bread to cool for 10 minutes before cutting and serving.

Loved this? Spread the word

A little bit about Teresa 

Teresa is a Web Designer and Web Design Coach with a long lasting love of food. From healthy and energizing to indulgent decadence there is something for everyone. 


Looking to make some healthy changes?