Mexican Cornbread

A flavorful and moist Mexican cornbread with a cheesy texture and spicy kick, perfect as a side for chili or grilled meats.

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Prep Time 10

Cook Time 28

Total Time 38

Servings: 8 servings

Course: Bread, Side Dish

Cuisine: American, Mexican

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup self-rising cornmeal (DIY method available in the article)
1 cup all-purpose flour
2 tablespoons sugar (optional for balance)
0.5 teaspoon garlic powder (optional but recommended)
0.5 teaspoon cumin (optional but recommended)
0.5 teaspoon salt (only if cornmeal isn't self-rising)
1 tablespoon baking powder (only if cornmeal isn't self-rising)

Wet Ingredients

2 large eggs, beaten
1 cup buttermilk or milk
1/3 cup neutral oil or melted butter

Add-Ins

1 cup canned corn kernels (well-drained or can use creamed corn)
1 to 2 pieces jalapeños, seeded and finely chopped (use to taste)
1 cup shredded cheddar or pepper jack

Method

Preparation

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.

Baking

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.

Notes

This cornbread keeps well when cooled and wrapped properly. Store in an airtight container for up to 3 days in the refrigerator or freeze individually for up to 3 months. Reheat in the oven for best results.