If you’re on the hunt for a side dish that’s guaranteed to steal the spotlight, Mexican Cornbread is the answer. This irresistible treat packs sweet corn, melty cheese, and colorful veggies into every bite, wowing your taste buds with the perfect balance of savory and spicy. Whether you’re serving chili at game night or looking to jazz up a weeknight dinner, Mexican Cornbread brings warmth and flavor that everyone at your table will rave about long after the last crumb disappears.
Ingredients You’ll Need
What I love about this Mexican Cornbread is how the simple, everyday ingredients come together to create a showstopper. Each one is essential, adding its own pop of flavor, moisture, or texture to the finished bread—let’s take a closer look at what you’ll need and why it matters!
- Yellow Cornmeal: The signature golden base with a classic crunch and robust corn flavor.
- All-Purpose Flour: Adds structure and helps the cornbread hold together without being too dense.
- Baking Powder: Gives your cornbread a lovely lift—think fluffy, not flat.
- Baking Soda: Works with buttermilk to ensure extra tenderness and rise.
- Salt: Enhances all the other flavors—don’t skip it!
- Granulated Sugar (optional): Balances the savory notes and highlights the sweetness of the corn.
- Buttermilk: Critical for moisture and a little tang, it gives that irresistible tender crumb.
- Large Eggs: Binds everything together and keeps your cornbread light yet substantial.
- Melted Butter: Adds rich flavor and that melt-in-your-mouth texture.
- Canned Creamed Corn: Sneaks in pockets of juiciness and extra sweetness in every bite.
- Shredded Cheddar Cheese: Because cheesy is always better; it melts beautifully into the bread.
- Chopped Green Onions: Give a gentle kick and lots of fresh, vibrant flavor.
- Diced Green Chiles (canned): The heart of its gentle heat and signature Southwest flair.
- Diced Red Bell Pepper or Jalapeños (optional): Add color, crunch, and more personality—go mild or bold!
How to Make Mexican Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C), so it’s ready when your batter is. Generously grease an 8×8-inch baking dish or a cast iron skillet with butter or nonstick spray—this prevents sticking and helps create those irresistible golden edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your yellow cornmeal, flour, baking powder, baking soda, salt, and sugar if you like a touch of sweetness. This quick whisk evenly distributes the leaveners for a reliably tender crumb throughout the Mexican Cornbread.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until the mixture is smooth and just blended—this is the flavor and moisture trifecta that brings your cornbread to life.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients, and gently stir just until everything is moistened. Don’t overmix—just a few turns of the spatula will do! Over-mixing can make the bread dense instead of fluffy.
Step 5: Add the Extras
Now comes the fun: fold in your creamed corn, shredded cheddar, green onions, diced green chiles, and the red bell pepper or jalapeños if you’re craving extra zip. Each addition creates a rainbow of color and flavor in every piece of your Mexican Cornbread.
Step 6: Pour and Bake
Scrape the thick, colorful batter into your prepared pan and smooth out the top. Slide it into the oven and bake for 30–35 minutes, until golden brown and a toothpick inserted in the center emerges clean. The kitchen will smell heavenly!
Step 7: Cool and Serve
Let your Mexican Cornbread cool slightly (10–15 minutes), so slicing is easier and the bread holds together beautifully. Serve warm for the ultimate comfort experience.
How to Serve Mexican Cornbread
Garnishes
This bread loves a good topping play! For a picture-perfect finish and extra flavor, try sprinkling the top with chopped cilantro, sliced fresh jalapeños, or an extra handful of shredded cheese right out of the oven. A dollop of sour cream gives a cool, creamy contrast to the hint of heat.
Side Dishes
Mexican Cornbread is a classic with hearty chili (my personal favorite combo), but it’s equally at home next to BBQ pulled pork, a pot of spicy beans, or any kind of soup you love. It’s sturdy enough to scoop up stew and festive enough to serve at holiday feasts.
Creative Ways to Present
Turn your Mexican Cornbread into single-serve muffins for lunchboxes, serve wedges in rustic baskets lined with colorful napkins, or cut into little cubes for bite-size party snacks. For brunch, stack slices alongside scrambled eggs and avocado for a Southwest-inspired twist.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Cornbread keeps nicely for up to three days. Wrap slices well in foil or store in an airtight container at room temperature to maintain moisture without getting soggy.
Freezing
This bread is surprisingly freezer-friendly! Cool the cornbread completely, wrap it tightly in plastic and foil, and stash it in the freezer. It keeps beautifully for up to two months—simply thaw overnight when a craving hits.
Reheating
To bring your Mexican Cornbread back to just-baked glory, pop a piece in a 325°F oven for 10–12 minutes or microwave for 20–30 seconds. A quick steam in the oven (covered loosely with foil) helps restore moisture if it seems a bit dry.
FAQs
Can I make Mexican Cornbread gluten-free?
Absolutely! Swap the all-purpose flour with your favorite gluten-free 1:1 baking blend. Just make sure your cornmeal is certified gluten-free, and you’re good to go.
Is the sugar really necessary?
Nope! If you prefer a more traditional, savory Mexican Cornbread, you can leave out the sugar without compromising the texture—it’s all about personal taste.
Can I use fresh corn instead of canned creamed corn?
Sure can. Simply substitute with 1 cup of fresh corn kernels (and an extra tablespoon of melted butter or a splash of milk for moisture). The texture will be a bit chunkier but still delicious.
How spicy does this cornbread get?
It’s pretty mild when made as written, but you control the heat: kick it up with extra jalapeños or a dash of cayenne, or keep it mild for sensitive palates. It’s the ultimate customizable side.
What’s the secret to ultra-moist Mexican Cornbread?
Creamed corn is the unsung hero here—it keeps every bite moist without getting heavy. The buttermilk and melted butter also lock in richness and tenderness, so don’t skip them!
Final Thoughts
I hope you give this Mexican Cornbread recipe a place at your table soon. It’s the kind of dish that brings people together, turning any meal into a celebration of bold flavors and warm hospitality. Happy baking, and enjoy every cheesy, savory bite!
Print
Mexican Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This Mexican Cornbread recipe is a delicious twist on the classic cornbread, loaded with creamy corn, gooey cheddar cheese, and a hint of spice. Perfect for serving alongside chili, soups, or BBQ dishes.
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 cup granulated sugar (optional)
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup canned creamed corn
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup diced green chiles (canned)
- 1/2 cup diced red bell pepper or jalapeños (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, eggs, and melted butter. Mix the wet ingredients into the dry ingredients.
- Add Mix-Ins: Fold in creamed corn, cheese, green onions, green chiles, and bell pepper or jalapeños.
- Bake: Pour batter into the dish, smooth the top, and bake for 30–35 minutes until golden and a toothpick comes out clean.
- Serve: Cool slightly, slice, and serve.
Notes
- For extra spice, add fresh jalapeños or cayenne.
- This cornbread is great with chili, soups, or BBQ.
- Can be made in muffin tins for individual servings—adjust bake time.
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 5g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
