Mexican Cornbread Recipe
If you’re craving a side dish that’s just as welcome at a summer barbecue as it is at a cozy family dinner, this Mexican Cornbread Recipe is about to become your go-to favorite. Bursting with vibrant flavors like melty cheddar, sweet corn, green chiles, and (if you dare) a little kick from jalapeños, it’s the perfect marriage of moist, tender cornbread and bold Mexican-inspired add-ins. Whether you’re a cornbread fanatic or just love easy, crowd-pleasing recipes, this irresistible loaf will steal the spotlight every single time.
Ingredients You’ll Need
Every ingredient in this Mexican Cornbread Recipe brings something special—whether it’s richness, crunch, or a pop of color. The best part? All are easy to find and come together in a flash for a cornbread that’s anything but ordinary.
- Yellow cornmeal: The essential base, providing that golden color and signature crumbly texture.
- All-purpose flour: Balances the cornmeal and keeps the bread tender and light.
- Baking powder: Gives the bread its lovely rise and fluffiness.
- Baking soda: Works with the buttermilk for extra lift and softness.
- Salt: Enhances all the flavors, so don’t skip it!
- Black pepper: Adds just a subtle hint of warmth.
- Buttermilk: The secret to moist, tangy cornbread.
- Large eggs: Bind everything together and add richness.
- Melted butter: For that irresistible, buttery flavor in every bite.
- Vegetable oil: Keeps the cornbread extra moist without being heavy.
- Shredded cheddar cheese: Melts right in to add gooey, cheesy goodness.
- Diced green chiles: Brings a gentle heat and classic Mexican zest.
- Corn kernels: Little pops of sweetness and texture—use fresh, canned, or frozen.
- Chopped jalapeños (optional): For those who love a spicy kick.
- Diced red bell pepper (optional): Adds color and a subtle crunch.
How to Make Mexican Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F (190°C). Grease a 9-inch square baking dish or, for rustic flair, a cast iron skillet. This step ensures your Mexican Cornbread Recipe won’t stick, and the skillet adds gorgeous crispy edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper. This blend lays the foundation for the cornbread’s tender crumb and balanced flavor.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth. These ingredients add richness and ensure your Mexican Cornbread Recipe is moist and flavorful.
Step 4: Combine and Fold in the Goodies
Pour the wet ingredients into the dry mixture. Stir until just combined—no need to overmix! Gently fold in the shredded cheddar, green chiles, corn, and, if you’re feeling bold, jalapeños and red bell pepper. Every bite is about to be packed with flavor.
Step 5: Bake to Golden Perfection
Spread the batter into your prepared pan and smooth the top. For extra flair, sprinkle a little more cheese or jalapeño on top. Bake for 25–30 minutes, until the cornbread is golden and a toothpick comes out clean from the center.
Step 6: Cool and Serve
Allow your Mexican Cornbread Recipe to cool for a few minutes before slicing. This helps hold its shape and makes serving easy (plus, you won’t burn your fingers!).
How to Serve Mexican Cornbread Recipe
Garnishes
Dress up each slice with a sprinkle of fresh cilantro, a dollop of sour cream, or a drizzle of hot honey. For extra color, a few chopped scallions or diced tomatoes on top can really make your Mexican Cornbread Recipe look and taste amazing.
Side Dishes
This cornbread shines next to hearty chili, spicy soups, or smoky BBQ. It’s also fabulous with a simple salad or alongside grilled veggies for a lighter meal. The flavors are so versatile, you might find yourself serving it at every meal.
Creative Ways to Present
Cut your Mexican Cornbread Recipe into wedges for a rustic look, or into cute squares for easy sharing at potlucks. Try baking mini-muffin versions for a fun party snack, or layer a slice in a bowl of chili for the ultimate comfort food experience.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in foil or store in an airtight container at room temperature for up to two days. If you need to keep it longer, pop it in the fridge—it’ll stay moist and flavorful.
Freezing
Want to save some for later? Cool your Mexican Cornbread Recipe completely, slice, and wrap each piece individually before freezing. It’ll keep beautifully for up to three months, ready for those last-minute cravings.
Reheating
To bring back that just-baked taste, reheat slices in the oven at 300°F for about 10 minutes, or pop them in the microwave for 20 seconds. If you froze the bread, thaw at room temperature before reheating for best texture.
FAQs
Can I make this Mexican Cornbread Recipe gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. Check that your baking powder and cornmeal are also certified gluten-free for a worry-free treat.
What’s the best way to adjust the spice level?
For a milder cornbread, skip the jalapeños and use mild green chiles. If you love it fiery, leave in the jalapeño seeds or add a pinch of cayenne pepper to the batter.
Can I use different cheeses?
Definitely! While cheddar brings classic melt and flavor, Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious in this Mexican Cornbread Recipe.
How do I keep my cornbread from drying out?
Don’t overbake, and make sure to store leftovers in an airtight container. The buttermilk and oil in this recipe help keep it moist, even after a day or two.
Is it possible to make this in advance?
Yes! Bake it a day ahead, cover tightly, and store at room temperature or in the fridge. Warm it up before serving and it’ll taste like it just came out of the oven.
Final Thoughts
If you’re searching for a side that steals the show, this Mexican Cornbread Recipe is a must-try. It’s warm, cheesy, colorful, and downright irresistible. So grab your skillet, gather your favorite toppings, and get ready to fall in love with every bite!
Print
Mexican Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Mexican Cornbread recipe is a deliciously moist and flavorful side dish that combines the classic texture of cornbread with the spicy kick of diced green chiles, jalapeños, and cheddar cheese. Perfect for pairing with chili, soups, or BBQ, it’s an easy-to-make baked treat that brings a taste of Mexican-American cuisine to your table.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/4 cup vegetable oil
Mix-ins
- 1 cup shredded cheddar cheese
- 1 (4-ounce) can diced green chiles, drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped jalapeños (optional)
- 1/4 cup diced red bell pepper (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or a cast iron skillet to ensure the cornbread does not stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper until fully combined for a uniform baking base.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vegetable oil together until smooth and well blended, creating the moisture and richness for the batter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain a tender texture.
- Fold in Mix-ins: Fold in the shredded cheddar cheese, drained diced green chiles, corn kernels, and if desired, the chopped jalapeños and diced red bell pepper to infuse the batter with flavor and texture variety.
- Transfer and Bake: Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for a few minutes in the pan before slicing into squares and serving warm for the best flavor experience.
Notes
- For extra flavor, sprinkle additional shredded cheese or jalapeño slices on top before baking to create a cheesy, spicy crust.
- This cornbread pairs perfectly with hearty dishes like chili, various soups, or BBQ meals.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Adjust the amount of jalapeños or omit them entirely to control the heat level to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square (about 1/9 of recipe)
- Calories: 260
- Sugar: 2g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
