If you’re craving a delightful twist on a classic comfort food, this Mexican Cornbread Recipe is exactly what you need. It’s a deliciously moist, flavorful cornbread packed with cheddar cheese, sweet corn kernels, and a hint of spicy jalapeños that bring it to life. Whether you’re serving it alongside tacos, chili, or savoring it on its own, this recipe manages to balance the perfect blend of smoky, spicy, and creamy elements that make every bite an absolute joy. It’s simple to prepare yet impressively packed with taste, making it a favorite to share again and again.
Ingredients You’ll Need
Gathering your ingredients for this recipe is quick and straightforward. Each component plays a role in creating the perfect texture, flavor, and appearance that make this Mexican Cornbread Recipe so irresistible.
- Cornmeal: The foundation of cornbread, providing that signature gritty texture and golden color.
- All-purpose flour: Adds structure and lightness to balance the cornmeal’s density.
- Baking powder: Essential for leavening, it helps your cornbread rise and stay fluffy.
- Salt: Enhances the natural flavors and rounds out the seasoning.
- Ground cumin: Infuses a warm, earthy undertone that complements the Mexican flair.
- Cayenne pepper (optional): Just a pinch provides a subtle kick to keep it interesting.
- Milk: Gives moisture and tenderness to the cornbread batter.
- Sour cream: Adds richness and a slight tang, making the cornbread extra moist.
- Eggs: Bind the ingredients and contribute to the structure.
- Unsalted butter (melted): Brings richness and keeps the crumb tender.
- Shredded cheddar cheese: Melts into pockets of gooey, savory goodness throughout.
- Corn kernels: For bursts of natural sweetness and texture.
- Jalapeño peppers: Finely chopped for lively heat and freshness.
- Chopped green onions (optional): Adds a sharp, fresh bite to brighten the flavors.
How to Make Mexican Cornbread Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by preheating your oven to 375°F (190°C), which ensures your cornbread bakes evenly with a beautiful golden crust. Grease a 9×9-inch baking dish or line an 8-inch round cake pan with parchment paper to make sure it releases easily after baking.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if you are using it. This blend forms the flavorful and fragrant base of your Mexican Cornbread Recipe, setting it apart from plain cornbread with layers of spice.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the milk, sour cream, eggs, and melted butter together until smooth and fully combined. This mixture brings moisture, richness, and a creamy texture that will keep your cornbread tender and moist.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl of dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cornbread dense; you want a light, airy crumb for the perfect bite.
Step 5: Fold in the Delicious Fillings
Gently fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeños, and green onions if you choose to use them. These ingredients are what give this Mexican Cornbread Recipe its fantastic texture and that delightful balance of sweet, spicy, and cheesy flavors.
Step 6: Bake Your Cornbread
Pour the batter into your prepared pan and spread it out evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the top turns a gorgeous golden brown. Your kitchen will start to fill with an irresistible aroma that’s all about warm spices and melted cheese.
Step 7: Cool and Serve
Once out of the oven, let the cornbread cool for a few minutes before slicing. This pause allows it to set, making the slices neat and perfect. Serve warm, perhaps with a dab of butter or your favorite Mexican meal on the side — it’s a guaranteed crowd-pleaser.
How to Serve Mexican Cornbread Recipe
Garnishes
The beauty of this Mexican Cornbread Recipe is you can dress it up with simple garnishes. A pat of melting butter is classic, but feel free to add fresh cilantro, a sprinkle of extra cheddar, or a drizzle of honey for contrast.
Side Dishes
This cornbread pairs wonderfully with hearty Mexican dishes like chili, enchiladas, or slow-cooked barbacoa. Its slightly spicy, cheesy flavor complements robust, saucy mains and creamy beans perfectly.
Creative Ways to Present
Turn leftovers into a layered cornbread casserole or crumble it over salads for texture. You can also slice it into small squares and serve as a side for game day or add an avocado crema drizzle for an elevated appetizer.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or place it in an airtight container. It will keep fresh at room temperature for up to two days or stay tasty in the fridge for about a week.
Freezing
If you want to save your Mexican Cornbread Recipe for longer, freeze individual slices or the whole loaf wrapped well in foil and plastic wrap. It freezes beautifully and can be stored for up to 3 months without losing flavor.
Reheating
To reheat, warm slices in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes, or until heated through. Microwaving works in a pinch, but the oven will revive crisp edges and melty cheese best.
FAQs
Can I make this cornbread gluten-free?
Yes! For a gluten-free version of the Mexican Cornbread Recipe, substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is gluten-free as well to keep it safe for gluten-sensitive eaters.
How spicy is this recipe?
The level of heat depends on how much jalapeño and cayenne pepper you add. You can adjust these amounts to suit your taste, making it mild or quite spicy depending on your preference.
Can I use different cheeses?
Absolutely! While shredded cheddar is classic and melts beautifully, you can use Monterey Jack, pepper jack, or even a Mexican cheese blend for a unique flavor profile.
Is it better to use fresh, frozen, or canned corn kernels?
All three work well in this recipe. Fresh corn adds the brightest flavor, frozen is convenient and tasty, and canned works perfectly in a pinch—just be sure to drain it well to avoid extra moisture.
Can I make this recipe vegan?
To make a vegan Mexican Cornbread Recipe, swap milk for a plant-based alternative, use flax or chia eggs instead of chicken eggs, and replace butter with a vegan butter substitute. Cheese can be replaced with vegan cheese options or omitted entirely.
Final Thoughts
This Mexican Cornbread Recipe is one of those special dishes that feels like a warm welcome at your dinner table. It’s quick to prepare, wonderfully flavorful, and so versatile that it effortlessly enhances a variety of meals. I really hope you give it a try and find yourself reaching for this recipe again and again — it’s truly a delicious way to bring a little Mexican-inspired joy to your kitchen.
Print
Mexican Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread recipe combines the hearty texture of cornmeal with the bold flavors of jalapeños, cumin, and cheddar cheese. Perfectly moist and slightly spicy, this cornbread is an excellent side dish for Mexican-inspired meals or a delicious snack on its own. Made with simple ingredients and baked to golden perfection, it’s a crowd-pleaser that’s quick and easy to prepare.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
Wet Ingredients
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Fillings
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1–2 jalapeño peppers (finely chopped)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish or an 8-inch round cake pan with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper (if using) to evenly distribute the spices and leavening agent.
- Mix wet ingredients: In a separate bowl, whisk together the milk, sour cream, eggs, and melted unsalted butter until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cornbread tender.
- Add the fillings: Fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeño peppers, and chopped green onions if using, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm alongside your favorite Mexican dishes or enjoy it alone with a pat of butter for extra richness.
Notes
- For extra spice, increase the number of jalapeño peppers or add more cayenne pepper.
- You can substitute the milk with buttermilk for a richer flavor and more tender crumb.
- Use fresh corn kernels when in season for the best texture; frozen or canned corn also works well.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
- Store leftover cornbread wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days.
