Easy Mexican Cornbread is a flavorful, moist, and slightly spicy twist on classic cornbread. Loaded with cheese, jalapeños, and corn, this recipe is perfect as a side dish for chili, soups, or barbecue. With simple ingredients and quick prep, it’s a delicious way to bring a little Tex-Mex flair to your table.
Why You’ll Love This Recipe
- Quick and Simple – Ready in about 30 minutes with minimal effort.
- Moist and Flavorful – A perfect balance of sweet, cheesy, and spicy.
- Pairs Well with Many Dishes – Great with chili, barbecue, or soups.
- Customizable – Adjust the spice level or add mix-ins to suit your taste.
- Crowd-Pleaser – A guaranteed hit at potlucks and family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
- Sugar (optional, for a slight sweetness)
- Eggs
- Milk
- Butter (melted)
- Canned cream-style corn
- Jalapeños (fresh or pickled)
- Shredded cheddar cheese
Directions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add milk, melted butter, and cream-style corn.
- Mix the Batter: Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Add Jalapeños and Cheese: Fold in chopped jalapeños and shredded cheddar cheese.
- Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let it cool slightly before slicing and serving warm.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
Variations
- Extra Spicy: Add diced green chilies or more jalapeños for more heat.
- Mexican Blend Cheese: Swap cheddar for a mix of Monterey Jack and Pepper Jack.
- Meaty Twist: Add cooked, crumbled bacon or chorizo for extra flavor.
- Sweet and Savory: Add a tablespoon of honey for a hint of sweetness.
- Cornbread Muffins: Pour batter into a muffin tin and bake for 15-18 minutes.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw before reheating.
- Reheating: Warm in the oven at 300°F (150°C) for 5-10 minutes or microwave individual slices for 20-30 seconds.
FAQs
Can I make this without jalapeños?
Yes! Simply leave them out or replace them with mild green bell peppers.
Can I use fresh corn instead of cream-style corn?
Yes, but the texture may be slightly drier. Adding a bit of sour cream can help.
What’s the best cheese to use?
Cheddar is classic, but Monterey Jack, Pepper Jack, or a Mexican blend work well too.
How do I make this gluten-free?
Use a gluten-free flour blend instead of all-purpose flour.
Can I make this in a cast-iron skillet?
Yes! Baking in a cast-iron skillet gives a crispy crust and extra flavor.
How do I keep my cornbread from drying out?
Be careful not to overbake, and store it properly in an airtight container.
Can I make this ahead of time?
Yes! You can bake it a day in advance and reheat before serving.
Can I add sour cream?
Yes, adding ¼ cup of sour cream makes the cornbread even more moist.
What dishes pair well with Mexican cornbread?
It’s great with chili, barbecue, soups, or even as a breakfast side with eggs.
Can I make this into muffins?
Yes! Just bake in a muffin tin at the same temperature for about 15-18 minutes.
Conclusion
Easy Mexican Cornbread is a must-try if you love cornbread with a little kick. Whether you’re serving it as a side for chili or enjoying it on its own, this cheesy, slightly spicy version is sure to become a favorite. Try it with your favorite variations and enjoy a delicious homemade treat!
PrintEasy Mexican Cornbread
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: ide Dish, Bread
- Method: Baking
- Cuisine: Mexican, Tex-Mex
- Diet: Vegetarian
Description
This moist and cheesy Mexican cornbread is packed with sweet corn, spicy jalapeños, and melty cheese. It’s the perfect side dish for chili, BBQ, or any Tex-Mex meal!
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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1/2 tsp salt
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1/2 tsp garlic powder (optional)
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1/2 tsp cumin (optional, for extra flavor)
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1/2 cup unsalted butter, melted
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2 large eggs
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1 cup buttermilk (or whole milk)
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2 tbsp honey (optional, for a touch of sweetness)
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1 cup shredded cheddar cheese (or Mexican blend)
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1/2 cup canned cream-style corn
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1/2 cup whole corn kernels (fresh, canned, or frozen)
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1-2 jalapeños, finely diced (seeds removed for less heat)
Instructions
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Preheat oven to 400°F (200°C). Grease a 9×9-inch baking dish or cast-iron skillet.
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Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, garlic powder, and cumin.
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Combine wet ingredients: In another bowl, whisk melted butter, eggs, buttermilk, and honey (if using).
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Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheese, cream-style corn, corn kernels, and diced jalapeños.
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Bake: Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Cool & serve: Let cool for 5-10 minutes, then slice and enjoy!
Notes
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For extra spice, leave some jalapeño seeds or add ½ tsp chili powder.
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If using a cast-iron skillet, preheat it in the oven with 1 tbsp butter before adding the batter for crispy edges!
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Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
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