Mexican Cornbread Recipe is exactly what I bake when dinner feels a little too plain and needs a punch of flavor. Maybe you’re staring at a pot of chili or a rotisserie chicken and thinking it needs something cozy to go with it. I’ve been there, and this cornbread never fails me. It’s moist, a little cheesy, just enough spice, and has those golden edges we all fight over. If you’ve had cornbread that was dry or crumbly, this will change your mind.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Mexican Cornbread Recipe was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Mexican Cornbread Recipe is exactly what I bake when dinner feels a little too plain and needs a punch of flavor. Maybe you’re staring at a…
A Flavorful Mexican Cornbread Recipe
This version is all about balance. Sweet corn, melty cheese, a touch of heat, and a tender crumb that holds together well. You can bake it in a cast-iron skillet for extra crispy edges or a regular baking dish for a softer texture. I’ll walk you through both. And if you don’t keep self-rising cornmeal on hand, don’t worry. I’ll show you how to make it in a pinch later in this post.
Ingredients
- 1 cup self-rising cornmeal (see the DIY section below if you don’t have it)
- 1 cup all-purpose flour
- 2 tablespoons sugar (optional, but I like the balance)
- 2 large eggs, beaten
- 1 cup buttermilk or milk
- 1/3 cup neutral oil or melted butter
- 1 cup canned corn kernels, well-drained, or creamed corn for extra moisture
- 1 to 2 jalapeños, seeded and finely chopped (use to taste)
- 1 cup shredded cheddar or pepper jack
- 1/2 teaspoon garlic powder and 1/2 teaspoon cumin (optional but recommended)
- 1/2 teaspoon salt, only if your cornmeal isn’t self-rising
- 1 tablespoon baking powder, only if your cornmeal isn’t self-rising
Directions
- Preheat your oven to 400°F. Grease a 9-inch skillet or an 8×8 baking dish. If using cast iron, preheat the skillet in the oven to help the cornbread get a crisp bottom.
- In a large bowl, whisk the cornmeal, flour, sugar, and spices. If you’re not using self-rising cornmeal, add the baking powder and salt here.
- In another bowl, whisk eggs, buttermilk, and oil. Pour the wet ingredients into the dry and mix gently.
- Fold in corn, jalapeños, and cheese until just combined. The batter should be thick but pourable.
- Pour into the hot skillet or the greased baking dish. Smooth the top and sprinkle a little extra cheese if you like a cheesy crust.
- Bake for 22 to 28 minutes, or until the top is golden and a toothpick comes out clean. Let it rest at least 10 minutes before cutting so it holds together.
“This cornbread came out perfect. It was soft, flavorful, and the crispy edges were everything. I served it with chili and my kids asked for seconds.”
If you love crispy-edged breads, you might also enjoy these old-school, pan-fried beauties: Fried Cornbread Southern Cornmeal Hoecakes. They’re a fun side when you’re craving something nostalgic.
Tips on Storing and Reheating Mexican Cornbread
Good news: this keeps well, so you can bake once and enjoy for days. The key is cooling and wrapping it right. I’ve made this ahead for potlucks and it reheats beautifully without drying out if you follow a few simple steps.
Refrigeration and Freezing
Let the cornbread cool completely before storing. Wrap tightly in plastic or foil, then place in an airtight container. It stays fresh in the fridge for up to 3 days. For longer storage, freeze squares wrapped individually and tucked into a freezer bag. They’ll be good for 2 to 3 months.
To reheat, the oven is best: 350°F for 8 to 10 minutes for slices, covered loosely with foil. In a hurry? Microwave with a damp paper towel in 15-second bursts to keep it soft. Got an air fryer? Try 325°F for a few minutes until warm and crisped at the edges.
Leftover slices also make killer breakfast. Warm, add a pat of butter and drizzle of honey, then serve with eggs. Or crumble it into a bowl of soup. I love it with a rich, cozy soup like this French Onion Soup for a full comfort meal.
How to Make Your Own Self-Rising Cornmeal
If you can’t find self-rising cornmeal, it’s super easy to mix your own. For each cup of cornmeal, add 1 and 1/2 teaspoons baking powder and 1/2 teaspoon salt. Stir to combine well. That’s it. Use it right away or store in a jar for a couple of weeks. Just label it, so you remember it already has leavening and salt.
Yellow cornmeal gives you that classic golden color and a slightly sweeter note. White cornmeal is a bit more mild. Medium grind adds a tiny bit of texture. Fine grind makes it softer. Either way, your Mexican Cornbread Recipe will turn out moist and flavorful if you don’t overmix the batter and you let it rest before slicing.
Variations of Mexican Cornbread
Savory Twists
There are a hundred ways to make this your own. Here are some of my favorites that never fail:
- Bacon and scallion: fold in crisp bacon bits and chopped green onions.
- Chorizo: brown it first, drain, and stir into the batter for a smoky, spicy vibe.
- Cheese swap: Monterey Jack, Colby, or a Mexican blend all work.
- Extra veggies: add chopped bell pepper or a handful of thawed, drained frozen corn for texture.
- Skillet crunch: preheat the greased cast-iron skillet to get that sizzle when the batter hits the pan.
Make it Mild or Spicy
To keep it mild, skip the seeds in your jalapeño or use canned mild green chiles. For more heat, add a pinch of cayenne or use serranos. You can even fold in a spoonful of chipotle in adobo for a smoky kick.
If you’re planning a party spread, warm cornbread goes perfectly next to a bubbly dip or fresh appetizer. I like pairing it with something bright and crunchy like Cowgirl Caviar to balance the richness.
Related Recipes and Serving Suggestions
Serve this alongside a pot of chili, barbecue chicken, or grilled steak. It’s also great with eggs for brunch and a dollop of sour cream. In the summer, I like to set out slices with a big salad and call it dinner.
For cozy weather, dunk your warm slices into a crock of French Onion Soup and let the cheese melt a little on top. Party people, you can cube the cornbread for dipping and serve with creamy spreads or chili con queso. And if you want a sweet finish that feeds a crowd, this Pumpkin Slab Pie is an easy, seasonal favorite.
Of course, if you’re in a skillet-bread mood, you’ll probably enjoy the crispy throwback goodness of Southern Cornmeal Hoecakes too. Totally different texture, same comfort vibe.
Common Questions
Can I make this Mexican Cornbread Recipe without jalapeños?
Yes. Swap in mild green chiles, chopped bell pepper, or just leave them out. The cornbread will still be flavorful from corn and cheese.
What can I use instead of buttermilk?
Use regular milk and stir in 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes, then use as directed.
How do I keep it from crumbling?
Don’t overmix the batter, let it cool at least 10 minutes, and cut with a sharp knife. Using a bit of oil in the batter also helps keep it moist and sliceable.
Can I bake this as muffins?
Absolutely. Spoon into a greased or lined muffin tin and bake at 400°F for about 14 to 18 minutes until golden.
Does this freeze well?
Yes. Cool completely, wrap slices individually, and freeze for up to 3 months. Reheat in the oven for best texture.
Ready to Bake Some Comfort?
This Mexican Cornbread Recipe is the kind of side that steals the show every time. It’s easy, it’s flexible, and it turns a simple meal into something special. If you like to compare styles, I also love the version on Absolute Mexican Cornbread Recipe and the tips from Mexican Cornbread – The Country Cook. Now grab your skillet, heat the oven, and enjoy those first warm, buttery slices. You’ve got this, and dinner is about to be really good.
Mexican Cornbread
Ingredients
Method
- Preheat your oven to 400°F (200°C). Grease a 9-inch skillet or an 8×8 baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, garlic powder, cumin, and any additional salt if using.
- In another bowl, whisk the eggs, buttermilk, and oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in corn, jalapeños, and cheese until just mixed.
- Pour the batter into the hot skillet or greased baking dish. Smooth the top and sprinkle extra cheese on top if desired.
- Bake for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Let the cornbread rest for at least 10 minutes before cutting to hold its shape.
