Mexican Cornbread
A mouthwatering blend of traditional cornbread with a spicy Mexican twist, this homemade Mexican cornbread features sweet corn kernels, melty cheese, and just the right amount of heat. Perfect as a side dish or hearty enough to be the star of your meal!
Easy Mexican Cornbread Recipe
There’s something magical about Mexican cornbread that sets it apart from its traditional counterpart. This beloved recipe brings together the comforting sweetness of cornbread with vibrant Mexican flavors – creating a delicious fusion that’s perfect year-round but especially wonderful alongside summer barbecues or fall chili cook-offs. The combination of fresh corn, jalapeños, and cheese creates a moist, flavor-packed bread that disappears quickly from any table.
Traditional in the American Southwest and deeply rooted in Tex-Mex cuisine, this Mexican cornbread has evolved to become a staple at family gatherings and potlucks across the country. What makes this particular recipe special is its perfect balance of sweetness and heat, creating a versatile side dish that complements everything from barbecue to soups and stews.
THIS RECIPE:
- Ready in under an hour with simple pantry ingredients
- Features the perfect balance of sweetness and spice
- Can be customized to your heat preference
- Makes a moist, tender cornbread that stays fresh for days
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30-35 minutes |
| Total Time | 50 minutes |
| Servings | 12 pieces |
| Yield | One 9×13-inch pan |
This Mexican cornbread recipe is incredibly forgiving, making it perfect for both novice bakers and seasoned cooks. The straightforward mixing method means you won’t need special equipment – just a couple of bowls and a spoon! What truly sets this recipe apart is how it transforms basic ingredients into something extraordinary with minimal effort.
Ingredients for Mexican Cornbread
The quality of your ingredients will significantly impact the final taste of your Mexican cornbread. For the best flavor and texture, use fresh corn when available, though high-quality frozen corn works wonderfully year-round. Look for stone-ground cornmeal for a more authentic texture and richer corn flavor.
For the Cornbread Base:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (medium grind)
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
For the Mexican Additions:
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, drained
- 2-3 jalapeños, seeded and finely diced (adjust to taste)
- 1/2 cup diced red bell pepper
- 1/2 cup finely diced onion
- 1/4 cup chopped fresh cilantro (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Cornmeal | 1 cup medium grind | Stone-ground cornmeal provides better texture and more corn flavor |
| Cheese | 1 1/2 cups total | Freshly grated cheese melts better than pre-shredded varieties |
| Peppers | 2-3 jalapeños + 1/2 cup bell pepper | For milder heat, remove all seeds and membranes from jalapeños |
| Corn | 1 cup | Fresh summer corn offers the sweetest flavor, but quality frozen corn is excellent year-round |
| Dairy | 1 cup buttermilk | No buttermilk? Add 1 Tbsp vinegar or lemon juice to regular milk and let stand 5 minutes |
How to Make Mexican Cornbread
The process of making Mexican cornbread combines the simplicity of quick bread preparation with the flavor-building techniques of Mexican cuisine. The key is to properly prepare your add-ins before incorporating them into the batter, ensuring even distribution of flavors throughout your cornbread.
Preheat and prepare: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking pan generously with butter or cooking spray.
Prepare vegetables: If using fresh corn, cut kernels from cobs. Dice jalapeños, bell pepper, and onion into small, uniform pieces. Pat vegetables dry with paper towels to prevent excess moisture in the batter.
Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, cumin, and chili powder until well combined.
Combine wet ingredients: In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vegetable oil until smooth.
Create the batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix – a few small lumps are perfectly fine.
Add the mix-ins: Gently fold in corn, both cheeses, green chiles, jalapeños, bell pepper, onion, and cilantro (if using) until evenly distributed throughout the batter.
Bake to perfection: Pour the batter into the prepared baking pan, spreading it evenly to the corners. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
Rest before serving: Allow the cornbread to cool in the pan for 10-15 minutes before cutting. This resting period allows the cornbread to set and makes it easier to slice cleanly.
Tips for Making Mexican Cornbread
Pro tip: For an even more flavorful cornbread, toast your cornmeal in a dry skillet over medium heat for 2-3 minutes until fragrant before using it in the recipe. This simple step enhances the natural corn flavor significantly.
- Don’t overmix the batter – this can lead to tough, dense cornbread
- For a spicier version, leave some jalapeño seeds in or add a dash of cayenne pepper
- Room temperature ingredients blend more smoothly than cold ones
- A cast iron skillet creates an amazing crispy crust (preheat it in the oven first)
| Technique | Recommendation | Benefit |
|---|---|---|
| Mixing | Use a wooden spoon or rubber spatula, not a mixer | Prevents overmixing for a tender crumb |
| Pan Selection | Cast iron skillet or metal baking pan | Creates better browning and crisper edges |
| Cheese Integration | Reserve 1/4 cup cheese to sprinkle on top before baking | Creates an appealing cheesy crust |
| Baking Position | Middle rack of oven | Ensures even heat distribution |
When adding the jalapeños, remember that heat levels can vary dramatically between peppers. Always taste a tiny piece (carefully!) before adding the full amount to gauge the heat level. The membranes and seeds contain most of the heat, so remove them completely for a milder cornbread or leave some in for extra kick.
Make-Ahead Instructions
Mexican cornbread is perfect for meal prep and can be prepared in stages to make your cooking process more manageable.
You can prepare the dry ingredients up to 3 months ahead of time. Simply mix the flour, cornmeal, sugar, baking powder, baking soda, salt, and dry spices in an airtight container and store in a cool, dry place.
The vegetables (peppers, onions, corn) can be diced and stored in airtight containers in the refrigerator for up to 2 days before baking. This prep work saves considerable time on cooking day.
For completely assembled but unbaked cornbread, you can prepare the batter and pour it into the prepared baking dish, then cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and let stand at room temperature for 30 minutes before baking as directed (you may need to add 5 minutes to the baking time).
Storing Leftovers
Proper storage is essential to maintain the wonderful texture and flavor of your Mexican cornbread.
Once completely cooled, cover leftover cornbread with plastic wrap or aluminum foil, or place in an airtight container. Store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The flavor often improves after a day as the spices meld together, making this cornbread perfect for making ahead.
For optimal freshness, place a paper towel under the cornbread in the storage container to absorb excess moisture. This helps prevent the cornbread from becoming soggy.
To refresh day-old cornbread, warm individual pieces in the microwave for 15-20 seconds or place in a 300°F oven for 5-7 minutes. Adding a small pat of butter on top while reheating adds moisture and flavor.
Freezing Mexican Cornbread
Mexican cornbread freezes beautifully, making it perfect for meal planning or preserving leftovers.
For best results, allow the cornbread to cool completely before freezing. Slice into individual portions and wrap each piece tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Place wrapped pieces in a freezer-safe zip-top bag, removing as much air as possible before sealing.
Properly stored, Mexican cornbread will maintain best quality in the freezer for up to 3 months, though it remains safe to eat beyond that time.
To thaw, unwrap a piece of cornbread and place it on a plate at room temperature for about an hour, or refrigerate overnight. For the best texture, reheat thawed cornbread in a 325°F oven for 10 minutes or until warmed through. Avoid microwaving from frozen as this can create hot spots and dry out the cornbread.
Serving Suggestions
Mexican cornbread is incredibly versatile and pairs beautifully with many dishes across different cuisines.
Serve warm slices alongside hearty chili, beef stew, or tortilla soup for a complete meal. The cornbread’s slightly sweet flavor provides a perfect contrast to these savory, spicy dishes. For summer meals, pair with grilled meats, barbecue ribs, or pulled pork for a Southwestern-inspired feast.
For a beautiful presentation, slice the cornbread into squares and arrange on a serving platter with a scattering of fresh cilantro. Serve with small bowls of toppings like sour cream, extra shredded cheese, sliced avocado, or fresh salsa to allow guests to customize their portions.
Mexican cornbread also makes an excellent base for a unique twist on huevos rancheros – top a warmed slice with a fried egg, salsa, avocado, and a dollop of sour cream for a satisfying breakfast.
Beverage pairings include Mexican lagers, crisp white wines like Sauvignon Blanc, or for non-alcoholic options, try horchata or a tangy limeade to complement the cornbread’s flavors.
FAQ
Can I make Mexican cornbread without jalapeños?
Absolutely! The jalapeños add traditional flavor and heat, but the cornbread is still delicious without them. For milder heat with traditional flavor, substitute mild green chiles or even diced bell peppers. The cheese and corn will still provide plenty of authentic Mexican cornbread flavor.
What’s the best substitute for buttermilk in this recipe?
If you don’t have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes until slightly thickened. Plain yogurt or sour cream thinned with a little milk to reach a buttermilk consistency also works well as a substitute.
Why is my Mexican cornbread crumbly?
Crumbly cornbread usually results from too much cornmeal in proportion to flour or too little binding moisture. Make sure to measure ingredients precisely and don’t reduce the amount of butter or oil. Another common cause is overbaking – check your cornbread a few minutes before the suggested baking time, as ovens can vary significantly.
Can I make this recipe in a cast-iron skillet?
Yes! A 10-inch cast-iron skillet works perfectly for this recipe. For the best results, preheat the skillet in the oven while preparing the batter, then carefully remove it, add a tablespoon of oil or butter, and pour in the batter. This creates a wonderfully crisp crust that’s hard to achieve in regular baking pans.
Can I make this recipe gluten-free?
Yes, this Mexican cornbread adapts well to gluten-free diets. Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your cornmeal is processed in a gluten-free facility, and double-check that your baking powder is gluten-free (most are, but some contain wheat starch).
