Mexican Cornbread Recipe is honestly a real problem solver when your basic dinner spread just feels kinda meh. Ever sit there poking at sad, plain cornbread and think—why isn’t this better? Me too, trust me. If you want a super fluffy cornbread with a spicy kick and loads of flavor (seriously, this is a five-star restaurant in a skillet), you’re in the right spot. Let’s fix boring dinners together.
How to Make Mexican Cornbread
Alright, this is one of those recipes I literally memorized because my family asks for it non-stop. Here’s the lowdown. Start off with your basic ingredients: cornmeal, flour, baking powder (not the same as soda, I learned the hard way), eggs, milk, oil or butter, sugar (if you must), and canned creamed corn.
But here’s what makes it special: toss in diced jalapeños, crushed red pepper, chopped onion, and a heaping handful of shredded cheddar. Some folks like to add bits of cooked bacon or crumbled sausage. Honestly, you do you—I pile in whatever’s in my fridge. Mix everything up in a big bowl. Pour into a greased hot skillet or a baking dish (I swear by cast iron), then bake at 375°F until it’s golden, about 30 minutes. Sinks a little in the middle? Don’t panic. That’s the good gooey part.
I’ll be real: you can eat this straight from the pan with a spoon. No shame. Top with a little sour cream or salsa if you’re feeling fancy. My cousin adds honey, which, yeah, kind of weird, but it’s actually great.
“I tried this Mexican Cornbread Recipe at a potluck and went home with ZERO leftovers. People were scraping the pan!” — Laura, my neighbor two doors down
Can You Substitute in Jiffy Corn Meal and Buttermilk?
Yes and yes, friend! Some nights, I just grab that Jiffy box. It’s honestly the lazy hack for when your kitchen ambition is gone. Mix it up like the package says, then stir in all the fun stuff like jalapeños, corn, and cheese. The texture’s a little softer, but nobody will care if you stuff it with enough cheese.
Buttermilk, meanwhile, is pretty magical. Swapping regular milk for buttermilk gives you a tangy, tender crumb. I once ran out and used sour cream mixed with a splash of water—total accident, but it worked. If you need dairy-free, almond milk is okay. Not amazing, but okay.
Don’t sweat the tiny things. Mexican Cornbread Recipe is forgiving. It’s kind. It understands. Just don’t grate your knuckles with the cheese grater (I’ve done that, too). 
Nutrition Facts (per serving)
So, let’s talk real quick about nutrition for Mexican Cornbread Recipe. This isn’t diet food—I’m not going to sugarcoat it. Each serving’s around 200 to 300 calories, depending on all the stuff you toss in. Most of that’s carbs, bit of fat from cheese and oil, and a tiny bit of protein if you’re generous with the cheddar.
It does have some redeeming features. Corn gives you fiber, and if you put in extra jalapeños, hey, bonus vitamin C. The sodium creeps up if you go crazy with the cheese or dump in salt, so taste as you go. Eat it in moderation if you’re worried about calories. Haven’t heard of anyone ever getting a six-pack from Mexican cornbread, but still worth it.
If you want to lighten things up, use low-fat cheese, sub in Greek yogurt for oil, or leave out the bacon. I usually just make peace with a second helping.
A Super Flavorful Cornbread Recipe
I’m not kidding—this Mexican Cornbread Recipe is in a whole different league than plain old cornbread. The secret’s in the mix-ins. For truly serious flavor, you want sharp cheddar, lots of it. Jalapeños provide that zip, and if you like it hotter, swap in serranos. Yes, seriously.
I even add chopped cilantro and a splash of hot sauce straight into the batter sometimes. Roasted corn kernels, if you’ve got ’em leftover from taco night? Toss them in. The creamed corn gives it that barely-sweet, super moist crumb. (My grandma said—a moist cornbread is the only cornbread.) I’ve tried versions with chili powder and smoked paprika, too. So, don’t feel boxed in.
And here’s a trick. If you bake it in a cast iron skillet that’s been preheated with a bit of oil, you’ll get this epic crispy edge. People fight over those corners in my house. If you wind up with leftovers (ha!), next day’s slices toast up beautifully in a pan.
“I’ll never go back to regular cornbread again. This one’s so full of flavor and just straight-up comforting.” — My cousin Jamie, the world’s pickiest eater
Other Cornbread Recipes
Oh boy. If you get hooked on this Mexican Cornbread Recipe, you’re probably gonna want to branch out. Some ideas:
- Serve your Mexican Cornbread warm topped with chili or soup on a cold night.
- Skip jalapeños for picky kids and add diced bell pepper or green onion instead.
- Top with honey butter, or try a dollop of guacamole for a Tex-Mex party treat.
- Bake mini muffins for lunchboxes or as a fun side next to fried chicken.
You can totally riff on this base for Southwest versions with black beans, jalapeño popper varieties with cream cheese, or add cooked chorizo for even more oomph. Try stuffing this cornbread as a casserole topping too. Yeah, cornbread for every mood.
Common Questions
Can I make Mexican Cornbread Recipe ahead of time?
Absolutely! Bake it the night before, cool, then cover and reheat in the oven or microwave. It tastes even better the next day.
How spicy is it, really?
Spice level’s up to you—mild with no seeds or slap-your-tongue-off hot with more peppers.
Will it work without eggs?
Yep, just swap in a flaxseed “egg” or applesauce. Texture’s slightly different, but still tasty.
What kind of pan is best?
I swear by the cast iron skillet, but any casserole dish will work. Muffin tins are great for party bites.
Can I freeze leftovers?
Sure thing. Let them cool totally, wrap well, and toss in the freezer. Thaw and reheat whenever you need cornbread in your life.
Give This Cornbread a Whirl
So, that’s the whole story on perfecting Mexican Cornbread Recipe—seriously, you won’t regret giving it a shot. Whether you start with scratch ingredients or hack it with a Jiffy box, it always turns out rich, cheesy, and loaded with flavor. Need more inspiration? Peek at the Absolute Mexican Cornbread Recipe for variations, or check Mom’s Mexican Cornbread – Southern Bite for some family nostalgia vibes. Don’t overthink it, just go for it—cornbread this good is honestly worth the little mess. Let me know how yours turns out!
Mexican Cornbread
Ingredients
Method
- Preheat your skillet or baking dish in the oven to 375°F.
- In a large bowl, mix together cornmeal, flour, baking powder, and sugar.
- In another bowl, whisk together eggs, milk, oil or butter, and creamed corn.
- Combine the wet and dry ingredients, then fold in jalapeños, onion, cheddar, and any optional mix-ins.
- Pour the mixture into the preheated skillet or greased baking dish.
- Bake for about 30 minutes until golden brown.
- Let cool slightly before serving.
