Mexican Cornbread Recipes

Hot out of the pan, fully stuffed, and primed for pairing with your favorite warm-you-up soup, it’s Mexican Cornbread. It takes all the fluffy, buttery bliss that’s there to love about classic cornbread, then adds gooey, melty cheddar, fresh jalapeños, and tender corn kernels.

If you are looking for a simple, classic Southern cornbread (similar to my Cornbread Muffins), this isn’t it.

Stuffed with spices, cheese, and other wholesome (albeit nontraditional) ingredients, this is one recipe (along with this Cornbread Stuffing) that will make many a cornbread purist squirm.

Mexican Cornbread

The BEST easy Mexican cornbread from scratch! Made with jalapeno, cheese, and a can of Mexicorn, it’s moist, delicious, and not too spicy.

Prep: 15min

Total: 45min

Yield: 16

Serving Size: 1 slice, of 16

Nutrition Facts: servingSize 1 slice, of 16, calories 156 kcal, Carbohydrate 17 g, Protein 6 g, Fat 8 g, Saturated Fat 4 g, Cholesterol 39 mg, Fiber 2 g, Sugar 5 g, Trans Fat 0.1 g, unSaturated Fat 3 g

Ingredients:

• 1/4 cup unsalted butter
• 3 tablespoons honey
• 1 cup yellow cornmeal (I like medium grind for the texture)
• 1/2 cup white whole wheat flour ((or all-purpose flour))
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 eggs (at room temperature)
• 1 cup low-fat buttermilk (at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar)
• 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix (divided)
• 1 can Mexican-style corn (drained (7 ounces; about 1 cup))
• 1 large jalapeño pepper (seeded, membranes removed, and minced)
• 2 green onions (chopped, divided (about 1/4 cup))

Instruction:

1. Line an 8×8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
2. Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
3. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
4. Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.
5. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy.
6. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
7. Place a rack in the center of your oven and preheat the oven to 350°F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

Mexican Cornbread

Studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers, this deliciously moist and decadent Mexican cornbread recipe is sure to be a favorite.

Prep: 15min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 743 kcal, servingSize 1 serving

Ingredients:

• 1.5 cups self-rising cornmeal mix
• 1.5 tbsp granulated sugar
• 1/2 teaspoon salt
• 3/4 cup shredded cheddar cheese
• 1/2 cup vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon diced jalapeño, seeds removed
• 3/4 cup milk
• 1 egg
• 1/2 cup canned creamed corn

Instruction:

1. Place a seasoned cast-iron skillet (or 8-inch round cake pan) in the oven and preheat to 350.
2. In a large bowl, mix together all ingredients.
3. Pour a tablespoon of vegetable oil into a skillet and swirl it a bit to cover the bottom (the skillet is hot so please hold it with a potholder).
4. Pour the cornbread batter into the skillet and bake it for 30-40 minutes or until it’s golden brown on top.
5. Turn it out onto a plate, cut, and serve.

Mexican Cornbread — Best Southern Recipe

FAQ

What is the secret to moist cornbread?

What is the difference between cornbread and Southern Cornbread?

Why do Southerners not put sugar in cornbread?

Does cornbread go well with Mexican food?