What Ingredients Are in Mexican Cornbread?

Mexican Cornbread contains cornmeal, flour, eggs, butter, cheese, corn, and jalapeños . Some variations include chorizo, bell peppers, or sour cream for added flavor.

What Goes Well with Mexican Cornbread?

Mexican Cornbread pairs well with chili, BBQ, grilled meats, soups, and fresh salads . It also complements Tex-Mex dishes like tacos and enchiladas .

Can I Make Mexican Cornbread Without Jalapeños?

Yes! You can substitute green chilies for a milder flavor or omit them entirely for a kid-friendly version .

How Do I Make My Cornbread More Moist?

To keep cornbread soft and tender , use buttermilk , add extra cheese , and avoid overmixing the batter.

Can I Make This Recipe Gluten-Free?

Yes! Replace the all-purpose flour with a gluten-free 1:1 flour blend for a gluten-free version.

How Long Does Mexican Cornbread Last?

Room Temperature: 2 days , stored in an airtight container. Refrigerator: 4-5 days , wrapped in plastic wrap. Freezer: Up to 3 months , stored in a zip-top bag.

Mexican Cornbread: Ingredients, Recipe & Serving Ideas

Description

Mexican Cornbread is a bold and flavorful twist on traditional cornbread. Infused with cheddar cheese, jalapeños, and sweet corn, this moist and savory bread has the perfect balance of heat and sweetness. Whether served alongside chili, BBQ, or enjoyed on its own, this cornbread is a crowd-pleaser that brings warmth and spice to any meal.

Ingredients

Core Ingredients:

1 cup cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk (or buttermilk for extra richness)
½ cup butter, melted
1 cup corn kernels (fresh, frozen, or canned)
2 jalapeños, diced
1 cup shredded cheddar cheese

Optional Additions:

½ cup cooked chorizo or crumbled bacon
¼ cup chopped green onions or cilantro
½ cup diced bell peppers
1 tablespoon honey or brown sugar (for a sweeter touch)

Instructions

Preheat the Oven & Prepare the Pan
- Preheat oven to 375°F (190°C).
- If using a cast iron skillet, place it in the oven while preheating to create a crispy crust.
- If using a baking dish, grease it with butter or nonstick spray.
Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
Prepare the Wet Ingredients
- In another bowl, lightly beat the eggs.
- Add milk and melted butter, whisking until smooth.
Combine & Fold In Additions
- Gradually add the wet ingredients into the dry ingredients, stirring gently.
- Fold in corn, jalapeños, and shredded cheese (plus any optional additions).
Pro Tip: Stir just until combined—over-mixing makes cornbread dense.
Pour & Bake
- If using a preheated skillet, carefully remove it from the oven and pour in the batter.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool & Serve
- Let the cornbread rest for 10 minutes before slicing.
- Optional: Brush the top with melted butter for extra flavor.

Notes

Pairing Suggestions: Serve with chili, BBQ meats, soups, or fresh salads.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
Gluten-Free Option: Use gluten-free flour instead of all-purpose flour.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dinner
Cuisine: Mexican, Southern

Nutrition

Calories: ~220 kcal
Fat: ~12g
Carbohydrates: ~22g
Protein: ~6g