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Easy Best Mexican Cornbread Recipe

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Baking the perfect Mexican cornbread is like conducting a symphony, where every ingredient plays its part harmoniously.

I’ve been tweaking this recipe for years, and now I confidently claim it’s the best one you’ll find.

It’s a moist, flavorful cornbread, packed with a perfect balance of Mexican corn, jalapeños, and green onions.

This 100% whole grain recipe isn’t just delicious; it’s also pretty simple, even for beginners.

So, get ready to delve into the wonderful world of Mexican cuisine and learn how to master this tasty, nutritious, and simple-to-make cornbread.

Key Takeaways

  • Mexican cornbread is a 5-star recipe that is a hit at gatherings.
  • It is easy to make from scratch and has a tender and moist texture.
  • The cornbread adds interest and flair to any meal with its perfect balance of flavors.
  • It can be stored, reheated, and served with a variety of dishes for a delicious and wholesome combination.

Understanding Mexican Cornbread

In my experience, Mexican cornbread is a delicious twist on a classic dish, adding a bit of heat and a whole lot of flavor. It’s not just tasty, but it’s also packed with health benefits.

The whole-grain cornmeal in the bread provides dietary fiber, aiding digestion, while the peppers add a dose of vitamin C.

There are countless variations and additions to the Mexican cornbread recipe, making it a versatile dish.

Some folks enjoy tossing in a handful of sharp cheddar or a sprinkle of sweet corn kernels. Others find joy in adding a smoky hint with roasted poblano peppers.

As for achieving the perfect texture in Mexican cornbread, the key lies in the balance of ingredients and the baking process.

It’s crucial not to overmix the batter, as it can lead to a tough and dense cornbread. You’ll want to combine your ingredients just until they’re mixed, then pour the batter into a preheated oven.

The result? a golden, crusty exterior enveloping a moist, tender interior. Mexican cornbread, in all its variations, is truly a flavorful gem.

Gathering Your Ingredients

Before we get started, let’s gather all the ingredients we’ll need to make this delicious Spicy cornbread. You’ll be delighted to know that the ingredients are simple and mostly pantry staples. So, what do we need?

  • Dry Ingredients:
  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • 4 tsp. of baking powder
  • A pinch of salt
  • Wet Ingredients:
  • 1 cup of milk
  • 2 large eggs
  • 1/4 cup of vegetable oil
  • Flavor Boosters:
  • 1 cup of grated cheddar cheese
  • 1/2 cup of chopped jalapeños
  • 1 cup of corn kernels (fresh, frozen, or canned)

Substituting ingredients in this recipe is a breeze. Want a gluten-free version? Use a gluten-free flour blend instead of all-purpose flour. If you’re out of milk, a combination of yogurt and water works wonders too.

Now, if you’re seeking variations of Mexican cornbread, feel free to add red bell peppers, cooked sausage, or even canned green chilies for extra heat.

For tips on achieving a moist texture, remember to avoid overmixing the batter and keep a keen eye on the baking time. Dry cornbread is often the result of overbaking.

Happy baking!

Instructions for preparation

Now that we’ve gathered all our ingredients, let’s dive into the preparation process for this flavorful Cheese cornbread.

The first tip for achieving a tender and moist texture is to combine our dry ingredients—cornmeal, flour, and leavening agents—in one bowl and our wet ingredients—buttermilk, eggs, and butter—in another.

Mixing them separately before combining ensures even distribution, preventing overmixing, which can make the cornbread tough.

Next, we stir in our Mexican corn, jalapeños, and green onions, giving our cornbread that Southwest flair. If you’re feeling adventurous, creative variations to try could include adding chorizo or crumbled queso fresco.

Once we’ve mixed our batter, it’s in the oven for about 25 minutes. The result? a golden, moist cornbread with a beautiful balance of spicy, sweet, and savory flavors.

Now, let’s explore the nutritional benefits of Mexican cornbread. Whole-grain cornmeal, the star ingredient, is a good source of fiber, promoting digestive health.

The jalapeños give a dose of vitamin C, while the eggs and cheese contribute protein. All in all, it’s a nutritious addition to any meal.

Proper Storage and Serving

Often, I find that properly storing and serving Spicy cornbread is just as crucial as the baking process itself. It’s all about preserving that just-baked freshness and flavor.

To store the cornbread, wrap it tightly in plastic wrap or put it in an airtight container. Keep it in the fridge if you’re planning on eating it within a few days.

For longer storage, use my freezing tips. Freeze individual slices in freezer bags for up to 3 months.

When you’re ready to serve: Thaw frozen cornbread in the fridge overnight. – Follow my reheating instructions to bring it back to life.

Preheat your oven to 350 degrees F and heat the cornbread until it’s warm.

Pairing suggestions are key to fully enjoying this flavorful bread. It pairs excellently with chili, making a hearty and satisfying meal.

It’s a fantastic partner for soups and stews, adding a comforting, homey touch.

Try it with a fresh salad for a lighter fare, or alongside meat and poultry dishes for a full-flavored combination.

Next, let’s move on to the essential baking tools you’ll need to make this delightful Mexican cornbread.

Essential baking tools

To make the best cornbread, I’ve found that having the right tools on hand can really make a difference.

The star of the show is undoubtedly an ovenproof skillet.

This handy tool provides a unique benefit: it ensures even heat distribution, resulting in a cornbread that’s perfectly cooked through with a delightful golden-brown crust. It’s a game-changer, trust me.

Now, let’s talk about the ingredients that make the best cornbread stand out. Adding green chiles can really elevate the flavor profile, giving the cornbread a subtle kick that’s nothing short of addictive.

Of course, mastering the art of incorporating these chilies requires a bit of finesse. A good tip is to chop them finely and stir them into the batter just before it’s poured into the skillet.

As for other essential tools, a sturdy whisk is a must for mixing the batter, and measuring cups are vital to ensure the right proportions.

A good spatula will help you smoothly transfer the batter into the skillet.

In the end, having the right tools and ingredients is key to making the best Mexican cornbread. So arm yourself with these essentials and get ready to bake a masterpiece.

Answering common questions

Frequently, I get asked a variety of questions about making Mexican cornbread, so I’ll tackle some of the most common ones to help you out.

  • Alternative ingredients: You can definitely play around with the recipe. Try using cream-style corn or add some green chilies for an extra kick. You can also bake this in a cast-iron skillet for a rustic touch.
  • Tips for a perfect rise: To ensure that your cornbread rises perfectly, make sure your baking powder and baking soda are fresh. Also, don’t overmix the batter, as this can make the bread tough and hinder its rise.
  • Creative serving suggestions: Mexican cornbread pairs wonderfully with chili, soups, and stews. It’s also a great side dish for meat and poultry. For a lighter meal, try it with a salad.

Remember, the key to great cornbread is to experiment until you find what works best for you. Don’t be afraid to get creative with your ingredients and serving suggestions.

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Understanding website policies is key to having an informed and pleasant browsing experience, and on my site, I’ve made sure these are clear and easy to find.

They’re designed to protect both you and me and to help create a harmonious and respectful online community.

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I’ve got an active presence on Facebook, Instagram, Pinterest, YouTube, and even TikTok. These platforms aren’t just for fun; they’re also places where I share updates, tips, and even a few behind-the-scenes peeks at my cooking process.

Navigating the menu options on my site is as simple as making my delicious Mexican cornbread. Everything you need is at your fingertips.

Whether you’re looking for a specific recipe, want to learn more about me, or are interested in seeing what’s trending, you’ll find it all right there in the main menu.

Frequently Asked Questions

Can I make Mexican cornbread gluten-free? What Are Some Suitable Substitutes for Wheat Flour?

Yes, I can make Mexican cornbread gluten-free by swapping wheat flour with gluten-free grains like almond flour or cornmeal. It’s crucial to prevent cross-contamination and understand the nutritional differences these substitutes offer.

Can I prepare the batter ahead of time and bake it later?

Absolutely! You can prepare the batter ahead of time, but keep in mind that refrigeration might impact the batter’s consistency. Just consider the timing to ensure a fresh, perfectly baked cornbread when you’re ready to serve.

What Can I Use Instead of Buttermilk if I Don’t Have It on Hand?

If you’re out of buttermilk, don’t fret! You can use a mix of milk and lemon juice or vinegar. For dairy-free options, try almond milk with a touch of apple cider vinegar.

Can I make Mexican cornbread vegan? What Are Some Suitable Substitutes for Dairy and Eggs?

Sure, I can make vegan Mexican cornbread. I’d use vegan cornmeal, swap in plant-based fats for butter, and use sweetener alternatives. Flaxseeds mixed with water can replace eggs. It’s all about creativity!

Can I add other ingredients to this recipe, like cheese or bacon? How would that affect the baking time or temperature?

Absolutely! Adding cheese or bacon can certainly enhance the flavor profile. Just maintain the ingredient proportions and cornmeal selection. However, this might slightly increase the baking time, so keep a close eye on it.

How to Make the Best Mexican Cornbread (Recipe)

This easy guide turns ordinary cornbread into a spicy, flavor-packed delight. Ideal for any meal, our recipe is a must-try for those who love a twist on the classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish, Snack
Cuisine Mexican
Servings 4
Calories 280 kcal


  • 1 cup of yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup of milk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup frozen corn kernels thawed
  • 1/2 cup chopped green chilies canned or fresh
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh cilantro


  • Preheat the oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
  • Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  • Wet Ingredients: In another bowl, whisk together milk, oil, and eggs.
  • Combine: Add the wet ingredients to the dry ingredients and stir until just combined.
  • Add-ins: Fold in the cheddar cheese, corn, green chilies, red bell pepper, and cilantro.
  • Bake: Pour the batter into the prepared pan. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm.


  • Spice Level: Adjust the amount of green chilies to increase or decrease the heat.
  • Cheese Variations: Try using pepper jack cheese for an extra kick.
  • Corn: Fresh corn can be used when in season; just sauté it lightly before adding.
  • Herbs: Feel free to experiment with different herbs, like green onions or jalapeños, for a varied flavor profile.


Calories: 280kcalCarbohydrates: 32gProtein: 7gFat: 14gSaturated Fat: 3gCholesterol: 50mgSodium: 320mgPotassium: 210mgFiber: 2gSugar: 7g
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