EASY Mexican Cornbread

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

1. Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
2. Mix Dry Ingredients: In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add milk, melted butter, and cream-style corn.
4. Mix the Batter: Gradually add the wet ingredients to the dry mixture, stirring until just combined.
5. Add Jalapeños and Cheese: Fold in chopped jalapeños and shredded cheddar cheese.
6. 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.
7. 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!

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