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 baking soda; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper (optional); 1 cup buttermilk; 2 large eggs; 1/4 cup melted butter; 1 (15 oz) can creamed corn; 1 cup shredded cheddar cheese; 1/2 cup chopped green onions; 1/2 cup chopped jalapeños (seeded for less heat); 1/2 cup chopped red bell pepper

Jump to Recipe·Print Recipe

If you love comfort food with a little kick, then this Mexican Cornbread is about to be your new obsession. It’s moist, cheesy, and packed with bursts of sweet corn, zesty jalapeños, colorful veggies, and just the right hint of spice. This classic gets a joyous twist—from golden, crunchy top to tender crumb inside—that makes it a showstopper at any gathering. Whether you serve it alongside soups, chili, or simply on its own, every square is a flavorful invitation to seconds.

Ingredients You’ll Need

This Mexican Cornbread recipe brings together simple pantry staples and a few fresh add-ins that make all the difference. Each ingredient plays an important role, from building the perfect crumb to adding pops of color and layers of flavor.

Yellow cornmeal: The hearty base that gives this cornbread its signature rustic texture and deep corn flavor.
All-purpose flour: Lightens the batter just enough for a tender, moist bite without losing that classic cornmeal density.
Baking powder: Ensures a beautiful rise and fluffy crumb every time.
Baking soda: Works with the buttermilk for extra lift and lightness.
Salt: Enhances all the ingredients and brings the flavors together.
Cayenne pepper (optional): Adds a little heat and depth, perfect if you like things spicy.
Buttermilk: Makes the cornbread extra moist and provides a subtle tang that balances the richness.
Large eggs: Bind everything together for a cohesive, fluffy loaf.
Melted butter: Delivers richness and that irresistible buttery taste in every bite.
Creamed corn: Adds moistness and a subtle sweetness, making the Mexican Cornbread deliciously tender.
Shredded cheddar cheese: Melts into gooey pockets throughout, giving each slice a bold, savory flavor.
Chopped green onions: Bring fresh bite and color, and pair perfectly with the jalapeños.
Chopped jalapeños: Offer a gentle heat—seed them for less spice, or leave some seeds for an extra punch!
Chopped red bell pepper: Adds sweetness and vivid color for a fiesta on your plate.

How to Make Mexican Cornbread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F. Grease a 9×9-inch baking pan or a trusty cast-iron skillet with a light coating of butter or nonstick spray. This step is key—properly greased sides guarantee your cornbread pops out clean and the edges turn golden and crisp.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the cornmeal, flour, baking powder, baking soda, salt, and (if using) cayenne pepper. This thorough mixing means every crumb will rise perfectly and taste balanced, with a gentle whisper of heat from the cayenne if you chose to add it.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully blended. The combination of buttermilk and butter delivers that ultra-moist texture everyone craves in a great Mexican Cornbread.

Step 4: Combine Wet and Dry

Pour the wet ingredients over the dry mixture and gently stir them together. Mix just until they’re combined; over-stirring can make the cornbread tough. The final batter should look thick and a little lumpy—this is exactly what you want!

Step 5: Fold in the Flavor Extras

With a spatula, fold in the creamed corn, cheddar cheese, green onions, jalapeños, and red bell pepper. These colorful add-ins are what set Mexican Cornbread apart from the pack—each bite will have melty cheese, sweet corn kernels, and fresh crunch.

Step 6: Bake to Golden Perfection

Pour your vibrant batter into the prepared pan and smooth out the top. Slide it into the oven and bake for 30 to 35 minutes. Look for a golden-brown top and use a toothpick to check for doneness—it should come out clean or with just a few moist crumbs.

Step 7: Cool and Slice

Let the cornbread cool for a few minutes in the pan before slicing. This quick pause lets the crumb set, making each square easy to lift out and enjoy while still perfectly warm and tender.

How to Serve Mexican Cornbread

Garnishes

Enhance the appeal and flair of your Mexican Cornbread with a sprinkle of chopped cilantro, extra sliced green onions, or an extra layer of shredded cheddar right before serving. A dollop of sour cream or a touch of hot sauce can take even a simple square to celebration status.

Side Dishes

Mexican Cornbread is a natural pairing with hearty dishes like chili, tortilla soup, pulled pork, or even a fresh tomato salad. The savory-sweet crumb soaks up stews and sauces beautifully, while the spices complement barbecue and Tex-Mex mains.

Creative Ways to Present

For your next party, try cutting the cornbread into small squares or wedges for a passable appetizer. Top each piece with a sliver of avocado, a spoonful of salsa, or a scatter of crumbled queso fresco for festive finger food everyone will remember.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mexican Cornbread in an airtight container at room temperature for up to two days. For maximum freshness beyond that, pop it in the fridge where it’ll stay moist and tasty for up to five days—just bring it to room temp before digging in again.

Freezing

To freeze, simply cut the cooled cornbread into individual portions, wrap each piece tightly in plastic wrap, and store them in a zip-top bag or airtight container. They’ll keep beautifully in the freezer for up to three months—perfect for unexpected cravings!

Reheating

For the best flavor and texture, reheat Mexican Cornbread in a 300°F oven wrapped lightly in foil for about ten minutes. If you’re in a hurry, a quick zap in the microwave (about 20 seconds per piece) works too, but the oven keeps that just-baked crust.

FAQs

Can I make this Mexican Cornbread without jalapeños?

Absolutely! If you’re sensitive to heat or serving kids, simply leave out the jalapeños or swap them for mild green chiles. You’ll still get fabulous flavor and a beautiful, colorful bread.

What’s the best pan to use for baking Mexican Cornbread?

A 9×9-inch square baking pan works perfectly, but if you have a well-seasoned cast-iron skillet, it’ll add an extra-crispy crust and rustic charm—just be sure to grease it well.

Can I use fresh corn instead of canned creamed corn?

You can substitute 1 cup of well-drained corn kernels, but creamed corn adds moisture and binds the batter. If using fresh, consider stirring in an extra tablespoon of melted butter and a touch of honey to mimic the canned version’s texture.

How can I make this recipe gluten-free?

Swap the all-purpose flour with your favorite cup-for-cup gluten-free baking blend—just make sure it contains xanthan gum for structure. The rest of the ingredients are naturally gluten-free!

What’s a fun way to make this bread more festive for a party?

Try topping the Mexican Cornbread with extra cheese and colorful sliced peppers before baking, or bake it in a muffin tin for cute, portable cornbread muffins. A swirl of sour cream and fresh cilantro on each serving always brings out the party vibes.

Final Thoughts

There’s something downright magical about pulling a golden pan of Mexican Cornbread from the oven and sharing it with the people you love. Give this recipe a try and discover just how deliciously easy it is to elevate a classic into the center of your table—one bite, and you’ll be coming back for more!

Mexican Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

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

Print Recipe

Description

This Mexican Cornbread is a deliciously moist and flavorful twist on traditional cornbread. Packed with cheese, creamed corn, and a hint of spice, it’s perfect for serving alongside your favorite soups, stews, or as a standalone snack.

Ingredients

Scale

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 teaspoon cayenne pepper (optional)

Wet Ingredients:

1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 (15 oz) can creamed corn

Add-Ins:

1 cup shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup chopped jalapeños (seeded for less heat)
1/2 cup chopped red bell pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F and grease a 9×9-inch baking pan or cast-iron skillet.
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper.
Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
Add mix-ins: Fold in the creamed corn, cheese, green onions, jalapeños, and red bell pepper.
Bake: Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until golden and a toothpick comes out clean.
Serve: Let cool slightly before slicing and serving.