Warm, golden, and positively bursting with flavor, Mexican Cornbread is the ultimate comfort bread that brings together the sweet richness of cornmeal with lively flecks of chili and melty cheese in every bite. This savory crowd-pleaser is equally at home as a side dish for stews and chilis or as a delightful snack straight from the oven. One taste and you’ll see why so many people adore this tender, slightly spicy, cheesy bread—all the best parts of Southern cornbread, with a Mexican-inspired twist!
Ingredients You’ll Need
You won’t believe how easy it is to make delicious, moist Mexican Cornbread with just a handful of pantry staples and a few flavorful extras. Every ingredient is there for a reason—some give the bread structure, while others infuse it with color and irresistible flavor.
- Yellow cornmeal: The soul of any cornbread, this gives that iconic texture and earthy, sweet flavor.
- All-purpose flour: Helps the bread hold together for a tender yet sturdy crumb.
- Granulated sugar: Just a little brings out the sweetness of the corn.
- Baking powder: Makes the bread wonderfully fluffy and light.
- Salt: Balances all the flavors and keeps the bread from tasting flat.
- Shredded cheddar cheese: Melts right into the batter for cheesy pockets in every slice.
- Creamed corn: Adds natural corn flavor and extra moisture, making each slice super tender.
- Chopped green chilies: Brings a mellow, tangy heat without overpowering the bread.
- Chopped jalapeños (optional): For folks who love a spicy kick in their Mexican Cornbread!
- Unsalted butter (melted): Gives the bread a rich flavor while keeping it moist.
- Large eggs: Help the bread set up and gives a lovely golden color.
- Buttermilk: Adds tang and works with the baking powder for that amazing lift and tender crumb.
How to Make Mexican Cornbread
Step 1: Preheat and Prepare the Pan
First things first, preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or, for old-school flavor and crispy edges, use a trusty cast iron skillet. A little swipe of butter or nonstick spray will help your cornbread pop out perfectly golden every time.
Step 2: Whisk the Dry Ingredients
In a big mixing bowl, whisk together your yellow cornmeal, flour, sugar, baking powder, and salt. Once that’s combined, toss in the shredded cheddar cheese. This evenly distributes the cheesy bits, so you don’t end up with lumps later.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the creamed corn, chopped green chilies, jalapeños if you’re daring, melted butter, eggs, and buttermilk. Stir it all together until it looks creamy, speckled, and utterly irresistible—it’s where all the flavor gets its start!
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture over the dry ingredients. With a spatula or wooden spoon, gently stir just until everything is combined and you don’t see big dry flour spots. Don’t overmix, or your Mexican Cornbread might turn out tough instead of tender.
Step 5: Bake to Golden Perfection
Scrape the batter into your prepared pan and smooth out the top. Pop it in the oven and bake for 25 to 30 minutes, until the top is golden brown and a toothpick comes out clean. Resist the urge to cut right in—let it cool for a few minutes to set the crumb, then slice and serve!
How to Serve Mexican Cornbread
Garnishes
For the finishing touch, a little garnish goes a long way! Try a pat of butter melting into a warm square, a handful of fresh chopped cilantro, or even a sprinkle of extra cheddar cheese on top. A few thinly sliced jalapeños also look gorgeous if you enjoy an extra hit of heat.
Side Dishes
Mexican Cornbread is the sidekick your favorite main courses have been waiting for! It’s perfect cutting through the richness of smoky chili, hearty stews, grilled meats, or even alongside a zesty bowl of soup. For a lighter meal, pair it with a big salad tossed with lime and avocado.
Creative Ways to Present
Don’t be afraid to get creative! Cut your cornbread into wedges or sticks for easy dipping, use it as the base layer for a cornbread casserole, or try serving it alongside breakfast eggs and salsa for a fun brunch twist. Mexican Cornbread makes a stunning addition to any bread basket or potluck spread.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Cornbread will stay delicious for up to three days when stored in an airtight container at room temperature. Let it fully cool before storing so the crust stays delightfully crisp and the interior remains moist.
Freezing
If you want to make a batch ahead, you’re in luck—Mexican Cornbread freezes beautifully! Cool completely, wrap tightly in plastic wrap, then foil, and stash in the freezer for up to two months. Thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
To revive that fresh-baked flavor, warm your cornbread in a 300°F oven for about 10 minutes, or just a few seconds in the microwave for single slices. A quick reheat brings back the melty cheese and that crave-worthy scent in no time.
FAQs
What makes this Mexican Cornbread different from classic cornbread?
The addition of green chilies, jalapeños, and lots of cheddar cheese turns standard cornbread into something much more flavorful, colorful, and festive. Mexican Cornbread has a moist, tender crumb and a gentle heat that classic recipes don’t offer.
Can I make this recipe gluten-free?
Yes! Simply swap out the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture will still be deliciously moist, and all the flavors shine through.
How can I reduce the heat if I don’t like spicy food?
You can easily skip the jalapeños or use mild canned green chilies for a less spicy bread. The cheddar cheese and creamed corn will still give plenty of flavor and a lovely balance to your Mexican Cornbread.
Can I double the recipe for a larger crowd?
Absolutely! Double the ingredients and bake in a 9×13-inch pan. Just keep an eye on the baking time—it may take a few extra minutes, so test with a toothpick before pulling it from the oven.
What can I substitute for buttermilk if I don’t have any?
No buttermilk? No problem! Simply mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk, let it sit for five minutes, and you’ve got a perfect buttermilk substitute for your Mexican Cornbread.
Final Thoughts
If you love a bread that’s as fun to make as it is to eat, this Mexican Cornbread needs to be next on your baking list. It’s impossibly fluffy, just the right amount of cheesy, and pairs with practically everything. Share it with friends or family and watch it disappear—enjoy every delicious bite!
Print
Mexican Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Mexican Cornbread recipe is a delicious twist on traditional cornbread, with added cheese, chilies, and jalapeños for a flavorful kick. Perfect as a side dish or snack, this savory bread is easy to make and always a crowd-pleaser.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup shredded cheddar cheese
- 1 cup creamed corn
- 1/2 cup chopped green chilies (drained)
- 1/4 cup chopped jalapeños (optional)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and grease a 9-inch square baking dish or cast iron skillet.
- Prepare dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in cheddar cheese.
- Mix wet ingredients: In another bowl, combine creamed corn, green chilies, jalapeños, melted butter, eggs, and buttermilk.
- Combine ingredients: Pour wet mixture into dry ingredients, stir until just combined.
- Bake: Pour batter into prepared dish, spread evenly, and bake for 25-30 minutes until golden and a toothpick comes out clean.
- Cool and slice: Let the cornbread cool slightly before slicing.
Notes
- For added flavor, consider mixing in cooked crumbled bacon or diced bell peppers.
- Serve warm with butter or as a side to chili for a tasty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
