Name: Mexican Cornbread Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup granulated sugar; 1 cup buttermilk; 2 large eggs; 1/4 cup unsalted butter (melted); 1 cup shredded cheddar cheese; 1/2 cup canned cream-style corn; 1/2 cup diced green chilies (drained); 1/2 cup finely chopped onion; Optional: 1 small jalapeño (seeded and diced)

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Mexican Cornbread is a total comfort food classic—think gorgeously golden edges, a tender crumb, and a flavor punch from a glorious mix of cheddar cheese, green chilies, sweet corn, and just the right hit of spice. This isn’t just any cornbread; it’s a crowd-pleaser that manages to be hearty, a little spicy, and seriously irresistible, whether you’re serving it up with a bowl of chili or sneaking a square as a snack. You’ll love how the moist, cheesy bits mingle with that gentle crumb, and every bite is proof that simple ingredients can truly make magic happen.

Ingredients You’ll Need

Ingredients You’ll Need

Here’s the beauty of this recipe—the ingredients are incredibly straightforward, but each one is there for a delicious reason. From the sweet crunch of cornmeal to the creamy richness of buttermilk and cheese, every item on this list brings something wonderful to the table for your Mexican Cornbread.

Yellow cornmeal: Sets the foundation with classic corn flavor and a slightly grainy, hearty texture.
All-purpose flour: Keeps the crumb tender and holds everything together for easy slicing.
Baking powder: Gives the cornbread that essential lift for a light, fluffy bite.
Salt: Enhances all the other flavors—don’t skip it!
Baking soda: Helps the buttermilk work its magic for extra tenderness.
Granulated sugar: Just a touch—enough to balance out the savory elements and bring out the corn’s sweetness.
Buttermilk: Provides creamy tang and incredible moisture in every slice.
Large eggs: Essential for structure and a rich, custardy crumb.
Unsalted butter (melted): Adds luscious flavor—use unsalted to control the seasoning.
Shredded cheddar cheese: Melts into pockets of gooey, savory goodness for classic Mexican Cornbread.
Cream-style corn: Infuses extra moisture and little bursts of sweetness throughout.
Diced green chilies (drained): Bring subtle heat and plenty of flavor complexity without overwhelming the dish.
Finely chopped onion: Adds a mellow sweetness and gentle savoriness as it bakes.
Optional jalapeño (seeded and diced): For those who love a feisty kick—totally up to you!

How to Make Mexican Cornbread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F. Lightly grease a 9×9-inch baking dish or a sturdy cast-iron skillet—either works beautifully. Greasing the pan well ensures that none of that cheesy, golden crust will stick, and it helps the edges develop the most satisfying, crispy bite.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the cornmeal, flour, baking powder, salt, baking soda, and sugar. Whisking at this stage helps distribute the leaveners evenly and breaks up any lumps, so your cornbread will bake up fluffy and even throughout.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, and melted butter until fully combined. Room temperature ingredients blend more smoothly, so if you have time, let your eggs and buttermilk sit out for a few minutes before mixing.

Step 4: Bring Everything Together

Gently pour the wet ingredients into the dry ingredients, stirring just until there are no big streaks of flour left. Try not to overmix; a few lumps in the batter are totally fine and will keep your Mexican Cornbread tender rather than tough.

Step 5: Add the Cheesy, Veggie Goodness

Fold in the shredded cheddar cheese, cream-style corn, diced green chilies, chopped onion, and jalapeño if using. This is the moment when the cornbread transforms into that crave-worthy combination of creamy, gooey, and flavorful in every single bite.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared baking dish or skillet and smooth out the top with a spatula. Pop it in the oven and bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (a few molten cheesy crumbs are just fine).

Step 7: Cool and Slice

Let your Mexican Cornbread cool for at least 10 minutes before slicing. This quick wait lets the texture set up perfectly so every piece comes out clean, with all the gooey bits nicely in place.

How to Serve Mexican Cornbread

Garnishes

Get creative with the toppings! Sprinkle extra shredded cheddar or pepper jack cheese over the warm bread for extra melty decadence. A scatter of fresh chopped cilantro, sliced scallions, or even a dollop of sour cream adds a fresh, tangy finish that makes each bite pop.

Side Dishes

Mexican Cornbread pairs up wonderfully with just about anything—from classic chili and hearty soups to a platter of barbecue or a crisp, tangy salad. Honestly, it shines on any table, soaking up brothy dishes and complementing spicy or smoky mains like a dream.

Creative Ways to Present

For parties, cut your cornbread into fun shapes using cookie cutters, or serve mini squares on a platter with toothpicks for easy grabbing. You can even split warm pieces and use them for sandwich sliders, loaded up with pulled pork or spiced beans for a truly unforgettable twist!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Cornbread keeps nicely! Once completely cooled, wrap pieces tightly in plastic wrap or store in an airtight container. It’ll stay moist and delicious in the fridge for up to four days—just be sure to let it cool first so no condensation forms in storage.

Freezing

To freeze, wrap individual slices or the whole slab in plastic wrap and then foil, or use a freezer-safe bag. It can be frozen for up to two months. When ready to enjoy again, thaw overnight in the fridge for best texture.

Reheating

For the freshest taste, reheat Mexican Cornbread in the oven at 325°F, covered loosely with foil to prevent drying out. A quick 10-12 minutes brings back that lovely warmth and softness. You can also microwave slices for 20-30 seconds for a speedy snack.

FAQs

Can I make Mexican Cornbread without jalapeños?

Absolutely! The jalapeño is just for those who love extra heat. Your cornbread will still have great flavor from the chilies, onion, and cheddar, so feel free to leave out the jalapeño if you want a milder version.

Can I substitute another cheese for cheddar?

Yes, pepper jack is fantastic for a spicier kick, or try Monterey Jack for a milder, creamier melt. Mixing in a blend can be fun too—use what you love or what you have on hand!

What’s the best pan for baking Mexican Cornbread?

If you have a cast-iron skillet, it will give you the ultimate golden crust and rustic edges. A 9×9 baking dish works just as well and ensures easy, even baking, so use whichever you prefer.

Can I double the recipe for a crowd?

Definitely! Just double each ingredient and bake in a 9×13-inch dish. You may need a few extra minutes in the oven; check for that clean-toothpick sign to know it’s done.

Is this Mexican Cornbread gluten-free?

As written, this recipe does use all-purpose flour, but you can easily swap in a 1:1 gluten-free flour substitute. The texture may vary a touch, but the flavor will still be awesome.

Final Thoughts

I can’t wait for you to dig into this Mexican Cornbread—whether you’re making it for a family dinner, a potluck, or just because, it’s always a hit. Give it a try, and don’t be surprised if it quickly becomes one of your most requested recipes!

Mexican Cornbread Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 50 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

This Mexican Cornbread recipe is a cheesy and slightly spicy twist on classic cornbread. Perfect for serving alongside chili or barbecue, this easy-to-make cornbread is a crowd-pleaser.

Ingredients

Scale

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup granulated sugar

Wet Ingredients:

1 cup buttermilk
2 large eggs
1/4 cup unsalted butter (melted)

Mix-Ins:

1 cup shredded cheddar cheese
1/2 cup canned cream-style corn
1/2 cup diced green chilies (drained)
1/2 cup finely chopped onion
Optional: 1 small jalapeño (seeded and diced)

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Instructions

Preheat the oven: Preheat the oven to 375°F and grease a 9×9-inch baking dish or cast-iron skillet.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, and sugar.
Mix wet ingredients: In a separate bowl, combine buttermilk, eggs, and melted butter.
Combine wet and dry: Pour wet ingredients into dry ingredients and stir until just moistened.
Add mix-ins: Fold in cheese, cream-style corn, green chilies, onion, and jalapeño (if using).
Bake: Pour batter into dish, smooth the top, and bake for 30–35 minutes until golden brown.
Serve: Let cool slightly, slice, and serve.