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 cup buttermilk; 2 large eggs; 1/3 cup vegetable oil or melted butter; 1 (15-ounce) can creamed corn; 1 cup shredded cheddar cheese; 1/2 cup chopped green onions; 1/2 cup diced green chiles (canned or fresh); 1/2 cup chopped jalapeños (optional, for heat)

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When you want to add an irresistible twist to classic comfort food, this Mexican Cornbread Recipe is your ticket to a vibrant, crowd-pleasing treat. Imagine golden, tender cornbread swirled with savory cheddar, flecks of green chiles, fresh onions, and just enough jalapeño to make your taste buds dance. Each bite is comforting and familiar, but with a bold, zesty flair that sets it leagues apart from ordinary cornbread. Whether it’s paired with a hearty chili or simply devoured straight from the skillet, this cornbread never fails to bring smiles to the table.

Ingredients You’ll Need

The magic of this Mexican Cornbread Recipe lies in its simple but powerful lineup of ingredients. Each one plays a starring role by adding flavor, texture, or a pop of color—nothing is here by accident!

Yellow cornmeal: Sets the classic, slightly sweet foundation and authentic crumbly texture of true cornbread.
All-purpose flour: Adds structure and tenderness, preventing your bread from becoming overly dense.
Baking powder: Helps the bread rise, resulting in a soft and airy bite.
Salt: Enhances all the flavors and keeps the bread from tasting flat.
Baking soda: Works with the buttermilk for extra lift and softness.
Buttermilk: Gives moisture, tenderness, and a pleasant tangy undertone.
Large eggs: Bind everything together and contribute to the bread’s moist, fluffy crumb.
Vegetable oil or melted butter: Brings richness and ensures your cornbread never dries out.
Creamed corn: Adds bursts of sweet corn flavor and keeps the bread wonderfully moist.
Shredded cheddar cheese: Melts into gooey pockets throughout for a delightfully cheesy flavor.
Chopped green onions: Supply a fresh, zippy layer that brightens every bite.
Diced green chiles: Introduce gentle heat and subtle smokiness.
Chopped jalapeños (optional): Crank up the spice for those who crave a little extra kick.

How to Make Mexican Cornbread Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 375°F (190°C). While it’s warming up, generously grease a 9-inch square baking dish or your trusty cast-iron skillet. This ensures you’ll get that gorgeous, crispy exterior and makes serving a whole lot easier.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the cornmeal, flour, baking powder, salt, and baking soda. This one-minute step guarantees your leavening is evenly distributed, which means a perfectly risen, fluffy Mexican Cornbread Recipe every single time.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk up the buttermilk, eggs, and oil (or melted butter) until beautifully blended and smooth. This mixture is the secret to a moist, rich cornbread that never feels dry or crumbly.

Step 4: Bring It All Together

Pour the wet mixture into your bowl of dry ingredients. Stir gently, just until combined—it’s okay if a few lumps remain. Overmixing can make the bread tough, so stop the moment your batter comes together.

Step 5: Add the Flavor Boosters

Now for the fun part: fold in the creamed corn, shredded cheddar, chopped green onions, green chiles, and jalapeños (if you’re going for some heat). You’ll see pops of color and smell the savory aroma already hinting at the flavors to come.

Step 6: Pour and Smooth the Batter

Transfer your thick, colorful batter into the prepared pan and smooth out the top with a spatula. If you love extra cheese, sprinkle a little more cheddar over the surface. This step gives your Mexican Cornbread Recipe that signature golden, mouthwatering top.

Step 7: Bake to Perfection

Place the pan into your preheated oven and bake for 30 to 35 minutes. You’re looking for a cornbread that’s deeply golden and just starting to pull away from the edges. Insert a toothpick in the center—if it comes out clean, it’s ready!

Step 8: Cool and Serve

Let your cornbread cool in the pan for 5 to 10 minutes before slicing. This patience pays off—your slices will hold together beautifully. Serve warm, and get ready for rave reviews!

How to Serve Mexican Cornbread Recipe

Garnishes

This Mexican Cornbread Recipe loves a flourish! Try a scattering of fresh cilantro, extra green onions, or even a spoonful of sour cream. Each adds color and a burst of fresh flavor—plus, it makes every wedge look even more inviting.

Side Dishes

This cornbread pairs like a dream with chili, barbecue, or a cozy bowl of beans. The cheesy, spicy flavors are fantastic at soaking up bold stews and rich, saucy mains. Don’t be shy—use it to sweep up every last drop of soup or gravy on your plate!

Creative Ways to Present

Slice your Mexican Cornbread Recipe into wedges and stack them high on a platter, cut into cubes for skewers, or bake them as muffins for individual servings. If you’re entertaining, serve little squares topped with salsa or guacamole for a fun, party-ready appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which is rare!), simply wrap the cornbread tightly or store it in an airtight container at room temperature for up to 2 days. For even longer freshness, pop it in the fridge where it will keep happily for up to 5 days.

Freezing

Mexican Cornbread Recipe freezes beautifully! Once completely cool, cut into squares and wrap each piece in plastic wrap before tucking them into a freezer bag. They’ll stay moist and delicious for up to 2 months—just thaw overnight in the fridge when you’re ready for more.

Reheating

To bring that just-baked magic back, warm leftover cornbread in a 350°F (175°C) oven for about 10 minutes, or microwave individual pieces for 20–30 seconds. Add a damp paper towel if using the microwave to keep it extra moist.

FAQs

Can I make this Mexican Cornbread Recipe without jalapeños?

Absolutely! The jalapeños are totally optional—leave them out if you prefer a milder flavor, or swap in bell peppers for crunchy color without the heat.

Is there a gluten-free version of Mexican Cornbread Recipe?

You can easily make this recipe gluten-free by substituting your favorite gluten-free all-purpose flour blend for the regular flour. Just make sure your blend contains xanthan gum for the best texture.

What’s the best way to add more cheese?

If you’re a cheese lover, pile extra shredded cheddar right on top before baking. You’ll get a golden, bubbly crust that’s as beautiful as it is delicious!

Can I use fresh corn instead of creamed corn?

You can swap in an equal amount of fresh or frozen corn kernels, but the bread won’t be quite as moist as with creamed corn. Try adding an extra tablespoon of oil to help compensate.

Can I bake this Mexican Cornbread Recipe as muffins?

Definitely! Just spoon the batter into greased or lined muffin tins, filling each about two-thirds full, and bake for 15–18 minutes. They make perfect, portable snacks or lunchbox additions.

Final Thoughts

If you’re searching for a guaranteed hit for your next dinner or family get-together, look no further than this vibrant, flavorful Mexican Cornbread Recipe. You’ll be amazed at how quickly it disappears! Don’t wait for a special occasion—try it today and brighten up any meal with a little spicy, cheesy comfort.

Mexican Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

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

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Description

This Mexican Cornbread recipe is a delicious fusion of flavors, combining the sweetness of corn with the heat of jalapeños and the richness of cheddar cheese. Perfectly moist and tender, this cornbread is a great side dish for any meal.

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

Wet Ingredients:

1 cup buttermilk
2 large eggs
1/3 cup vegetable oil or melted butter

Additional Ingredients:

1 (15-ounce) can creamed corn
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup diced green chiles (canned or fresh)
1/2 cup chopped jalapeños (optional, for heat)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda.
Combine wet ingredients: In another bowl, whisk the buttermilk, eggs, and oil until smooth. Add the wet ingredients to the dry and stir until just combined.
Add mix-ins: Fold in creamed corn, cheddar cheese, green onions, green chiles, and jalapeños if using.
Bake: Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Serve: Let cool for 5–10 minutes before slicing and serving.