Mexican Cornbread Recipe

Mexican Cornbread recipe is a deliciously spicy and flavorful twist on traditional cornbread, adding a bit of zest to a classic favorite. Known for its moist texture and a burst of Mexican-inspired flavors, this cornbread is perfect as a side dish for hearty meals or a snack on its own. If you’re a fan of cornbread but want something with a bit of a kick, this recipe is an ideal way to add that extra excitement to your table.

Brief History of Mexican Cornbread Recipe:

Cornbread has roots in Native American cuisine, but it gained popularity in the southern United States, becoming a staple side dish. The Mexican twist on cornbread evolved as Mexican flavors—like peppers, cheese, and spices—became common in American kitchens. This variation has since become a favorite, blending traditional cornmeal with ingredients such as green chilies, jalapeños, and cheese, creating a delicious fusion of Mexican and Southern flavors.

Mexican Cornbread Recipe

Pinklady

Cornbread has roots in Native American cuisine, but it gained popularity in the southern United States, becoming a staple side dish. The Mexican twist on cornbread evolved as Mexican flavors—like peppers, cheese, and spices—became common in American kitchens.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Mexican, Native American

Servings 8

Calories 230 kcal

Equipment

• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• 9-inch baking pan or cast-iron skillet
• Oven mitts

Ingredients

  

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup sugar (optional, for a touch of sweetness)
• 1 cup shredded cheddar cheese (or Mexican cheese blend)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup buttermilk (or regular milk with a dash of vinegar)
• 2 large eggs
• ¼ cup melted butter or vegetable oil
• 1 can (4 oz) green chilies, diced
• 1-2 jalapeños, finely chopped (adjust to desired spice level)

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Instructions

 

• Preheat the Oven

  Preheat your oven to 400°F (200°C). Grease your baking pan or cast-iron skillet with a little oil or butter to prevent sticking.
• Prepare the Batter

  In a large mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, salt, and sugar. Whisk until everything is well combined.
• Mix in the Wet Ingredients

  In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing, as this could make the cornbread dense.
• Add the Mix-Ins

  Fold in the shredded cheese, corn kernels, green chilies, and jalapeños. Stir until evenly distributed throughout the batter.
• Transfer to the Baking Pan

  Pour the batter into the prepared baking pan or cast-iron skillet, smoothing out the top with a spatula for even baking.
• Bake

  Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
• Cool and Serve

  Allow the cornbread to cool slightly before slicing. Serve warm for the best texture and flavor.

Video

Keyword Mexican Cornbread Recipe

Similar Recipes:

– Jalapeño Cheddar Cornbread – A spicy, cheesy cornbread with a sharper flavor profile.
– Sweet Corn Spoonbread – A creamy, custard-like cornbread often served with a spoon.
– Chili Cornbread Casserole – A hearty combination of chili and cornbread baked together.
– Skillet Cornbread – Classic cornbread cooked in a cast-iron skillet for a crispy crust.

Frequently Asked Questions About Mexican Cornbread Recipe:

1. Can I make Mexican Cornbread gluten-free?

Yes, you can substitute the all-purpose flour with gluten-free flour.

2. Is there a substitute for buttermilk?

Yes, you can use regular milk with a teaspoon of vinegar or lemon juice.

3. How can I make this cornbread spicier?

Adding extra jalapeños or even a dash of cayenne pepper will amp up the heat.

4. Can I freeze Mexican Cornbread?

Absolutely! Wrap tightly and freeze for up to three months. Reheat before serving.

5. What’s the best way to reheat cornbread?

Reheat in the oven at 350°F for 10-15 minutes to keep it from getting soggy.

6. Can I use fresh corn instead of canned?

Yes, fresh corn will add a nice crunch. Just make sure to cook it first.

7. Do I need a cast-iron skillet?

No, but a cast-iron skillet will give you a nice, crispy crust. A baking pan works just fine.

8. Can I add meat to this recipe?

You can add crumbled bacon or cooked sausage for extra flavor.

9. What kind of cheese is best?

Cheddar or a Mexican cheese blend works great for flavor and meltability.

10. How can I store leftovers?

Wrap tightly and keep in an airtight container. Store at room temperature for up to two days or refrigerate for up to a week.

Conclusion:

Mexican Cornbread is a delightful side dish with a Southwestern flair. Its cheesy, spicy flavors make it perfect to pair with dishes like chili, barbecue, or even a bowl of soup. Simple to make and universally loved, this cornbread will become a go-to recipe for adding a dash of flavor to any meal.

YouTube Video Credits:
Smokin’ & Grillin with AB