Introduction
If you’re a fan of cornbread and love bold flavors, then Mexican Cornbread is a recipe you absolutely need in your collection. It takes the traditional cornbread up a notch with the addition of spicy jalapeños, sweet corn, and gooey cheese, creating a delightful balance of heat, sweetness, and savory richness. Perfect as a side dish for chili, barbecued meats, or a Mexican-inspired feast, this cornbread is moist, flavorful, and easy to make. You’ll want to save this recipe for every potluck, family dinner, or casual weeknight meal!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar (optional, for added sweetness)
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup sour cream or plain yogurt
- 1 cup canned corn kernels, drained
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1-2 jalapeños, diced (seeds removed for less heat)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or non-stick spray, ensuring your cornbread won’t stick to the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and baking soda. If you prefer a sweeter cornbread, add 1/2 cup of sugar to the dry ingredients at this stage.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the milk, eggs, melted butter, and sour cream until smooth and well combined. The sour cream adds a creamy texture and moistness to the cornbread.
Step 4: Mix Wet and Dry Ingredients
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can make the cornbread tough. The batter should be thick and slightly lumpy.
Step 5: Fold in the Extras
Gently fold in the corn kernels, shredded cheese, and diced jalapeños. If you prefer less heat, remove the seeds and membranes from the jalapeños before chopping. For more kick, feel free to leave the seeds in. The corn adds a bit of sweetness and texture, while the cheese melts into gooey pockets of flavor.
Step 6: Bake the Cornbread
Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Remove the cornbread from the oven and let it cool for about 10 minutes before slicing. Serve warm, with a generous slab of butter, and enjoy its rich, savory flavor.
COOKING NOTE: If you like extra crispy edges on your cornbread, consider using a cast-iron skillet. Preheat the skillet in the oven with a little butter before pouring in the batter—this creates a crispy, golden crust that’s hard to resist!
Serving Suggestions:
Mexican Cornbread is delicious on its own, but it pairs perfectly with hearty meals like chili, pulled pork, or grilled meats. Serve it alongside a big bowl of black bean soup or a fresh green salad for a complete meal. For a fun twist, drizzle honey or a little bit of hot sauce over a slice for a sweet and spicy kick.
Tips:
- Cheese Options: Feel free to experiment with different cheeses. Pepper jack adds extra spice, while a sharp cheddar gives a deeper, tangier flavor.
- Corn Variety: If you prefer, you can use fresh or frozen corn instead of canned corn. If using frozen, be sure to thaw and drain it before adding it to the batter.
- Leftovers: Mexican Cornbread stores well! Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, pop a slice in the microwave or warm it in the oven.
- Make it a Meal: To turn this cornbread into a meal, add cooked ground beef, sausage, or bacon to the batter before baking. It transforms into a savory, hearty dish perfect for a quick dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 squares (depending on slice size)
Nutritional Information (per serving):
- Calories: 250
- Protein: 6g
- Fat: 12g
- Carbohydrates: 30g
- Sodium: 350mg
- Sugar: 8g (without added sugar)
Conclusion
Mexican Cornbread is a must-try recipe for anyone who loves a bit of spice and flair in their food. With the addition of jalapeños, cheese, and corn, this cornbread is moist, flavorful, and far from ordinary. It’s perfect for any occasion, whether it’s a backyard barbecue, a family dinner, or a cozy night in. Serve it with chili, soups, or enjoy it as a snack on its own—you really can’t go wrong with this recipe. Don’t lose this one, because it’s sure to become a household favorite!
Mexican Cornbread: A Flavorful Twist on a Classic Recipe
- Total Time: 35 minutes
Description
If you’re a fan of cornbread and love bold flavors, then Mexican Cornbread is a recipe you absolutely need in your collection. It takes the traditional cornbread up a notch with the addition of spicy jalapeños, sweet corn, and gooey cheese, creating a delightful balance of heat, sweetness, and savory richness. Perfect as a side dish for chili, barbecued meats, or a Mexican-inspired feast, this cornbread is moist, flavorful, and easy to make. You’ll want to save this recipe for every potluck, family dinner, or casual weeknight meal!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar (optional, for added sweetness)
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup sour cream or plain yogurt
- 1 cup canned corn kernels, drained
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1–2 jalapeños, diced (seeds removed for less heat)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or non-stick spray, ensuring your cornbread won’t stick to the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and baking soda. If you prefer a sweeter cornbread, add 1/2 cup of sugar to the dry ingredients at this stage.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the milk, eggs, melted butter, and sour cream until smooth and well combined. The sour cream adds a creamy texture and moistness to the cornbread.
Step 4: Mix Wet and Dry Ingredients
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can make the cornbread tough. The batter should be thick and slightly lumpy.
Step 5: Fold in the Extras
Gently fold in the corn kernels, shredded cheese, and diced jalapeños. If you prefer less heat, remove the seeds and membranes from the jalapeños before chopping. For more kick, feel free to leave the seeds in. The corn adds a bit of sweetness and texture, while the cheese melts into gooey pockets of flavor.
Step 6: Bake the Cornbread
Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Remove the cornbread from the oven and let it cool for about 10 minutes before slicing. Serve warm, with a generous slab of butter, and enjoy its rich, savory flavor
Notes
COOKING NOTE: If you like extra crispy edges on your cornbread, consider using a cast-iron skillet. Preheat the skillet in the oven with a little butter before pouring in the batter—this creates a crispy, golden crust that’s hard to resist!
Serving Suggestions:
Mexican Cornbread is delicious on its own, but it pairs perfectly with hearty meals like chili, pulled pork, or grilled meats. Serve it alongside a big bowl of black bean soup or a fresh green salad for a complete meal. For a fun twist, drizzle honey or a little bit of hot sauce over a slice for a sweet and spicy kick.
Tips:
- Cheese Options: Feel free to experiment with different cheeses. Pepper jack adds extra spice, while a sharp cheddar gives a deeper, tangier flavor.
- Corn Variety: If you prefer, you can use fresh or frozen corn instead of canned corn. If using frozen, be sure to thaw and drain it before adding it to the batter.
- Leftovers: Mexican Cornbread stores well! Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, pop a slice in the microwave or warm it in the oven.
- Make it a Meal: To turn this cornbread into a meal, add cooked ground beef, sausage, or bacon to the batter before baking. It transforms into a savory, hearty dish perfect for a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 9 squares (depending on slice size)
- Calories: 250
- Sugar: 8g (without added sugar)
- Sodium: 350mg
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g