Mexican Cornbread
Mexican Cornbread is more than just a side dish—it’s a celebration of vibrant flavors and comforting textures.
With every bite, you experience the sweetness of corn, the subtle heat of peppers, and the richness of melting cheese, all wrapped in a golden, tender crumb. This recipe transforms humble pantry staples into something memorable and full of life, blending tradition and warmth in every slice.
Whether served at family gatherings or as a treat alongside your favorite soup or chili, this cornbread brings people together and adds a touch of joy to any table.
Why People Will Love This Mexican Cornbread Recipe:
Harmony of Flavors: The sweetness of corn, the gentle spice from red pepper, and the richness of cheese blend beautifully, creating a multi-layered taste experience in every bite.
Irresistible Texture: Moist and tender on the inside with a golden, crisp crust, this cornbread offers satisfying contrast and comfort.
Versatile for Any Occasion: Perfect as a side for soups, stews, and chili, or delicious enough to enjoy on its own as a snack or quick breakfast.
A Touch of Warmth and Celebration: The colorful mix of veggies and cheese brings a festive, welcoming spirit to the table, making every meal feel special.
Simple Ingredients, Big Reward: With everyday pantry staples, this recipe delivers a result that feels homemade, heartfelt, and deeply satisfying.
Key Ingredients:
White cornmeal and all-purpose flour create the foundation, blending rustic flavor and delicate crumb for the perfect bite.
Mexi-corn brings bursts of sweet corn and colorful vegetables, infusing the bread with subtle sweetness and vibrancy.
Shredded cheese melts into pockets of creamy richness, adding comfort and a touch of indulgence throughout.
Diced onion and green bell pepper layer in gentle warmth and savory depth, grounding the cornbread in classic, homey flavor.
Red pepper flakes or ground red pepper provide a gentle heat, awakening the palate and making each bite just a little bit lively.
Expert Tips:
Preheat the Skillet: Heating your cast iron skillet before adding the batter creates a crisp, golden crust that’s a hallmark of great cornbread.
Balance the Moisture: Drain the mexi-corn well and measure the buttermilk precisely—too much moisture can make the bread dense, while too little can make it crumbly.
Don’t Overmix: Gently fold the ingredients together just until combined; overmixing can toughen the crumb and diminish the bread’s tenderness.
Layer the Flavors: Try sautéing the onions and peppers briefly before folding them in to deepen their sweetness and mellow their bite.
Cheese Placement: For extra indulgence, sprinkle a bit of cheese on top before baking. It forms a bubbly, golden topping that adds flavor and visual appeal.
Test for Doneness: Use a toothpick to check the center—if it comes out clean or with just a few moist crumbs, the cornbread is ready.
Serve Warm: Enjoy this cornbread warm from the oven for the best texture and flavor—right when the cheese is still melty and the crust is perfectly crisp.
Mexican Cornbread
Ingredients
1 cup all-purpose flour
1 cup white cornmeal
1 large egg
½ cup cooking oil
1 cup buttermilk
1 can mexi-corn, drained
1 medium onion, diced
1 medium green bell pepper, diced
1 cup shredded cheese (your choice of cheddar or Mexican blend)
½ teaspoon red pepper (ground or flakes, for a hint of heat)
Instructions:
Mixing the Batter
In a large bowl, whisk together the all-purpose flour and white cornmeal.
Crack in the egg and pour in the oil. Stir until everything is well combined.
Gradually add the buttermilk, mixing until you have a smooth batter.
Gently fold in the drained mexi-corn, chopped onion, green pepper, shredded cheese, and red pepper until evenly distributed.
Your Mexican Cornbread batter is now ready to bake!
Baking the Cornbread
Preheat your oven to 400°F (200°C).
While the oven heats, place a cast iron skillet inside to warm up.
Once the skillet is hot, melt 1 teaspoon of shortening (like Crisco) in it, swirling to coat the bottom.
Pour the prepared batter into the hot skillet, spreading it out evenly.
Bake for 30 to 35 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and allow the cornbread to cool slightly before serving.
Enjoy your warm, cheesy, and flavorful Mexican Cornbread as a side or a snack!
Important Notes When Making This Mexican Cornbread Recipe:
Ingredient Quality Shines: The freshness of your vegetables, the sharpness of your cheese, and the richness of your buttermilk will all shine through in the final bread—choose ingredients you love for the fullest flavor.
Cast Iron Is Key: Baking in a preheated cast iron skillet creates an unbeatable crust and even baking. If you don’t have cast iron, use a heavy baking dish and preheat it for the best result.
Rest Before Serving: Let the cornbread cool slightly before slicing—this allows the crumb to set and the flavors to meld, making each piece hold together beautifully.
Balance Is Essential: Taste your batter for salt and spice; the red pepper adds gentle heat, but you can adjust to suit your preference. A well-balanced batter lets every ingredient sing.
Versatility Is a Virtue: This recipe welcomes additions like chopped jalapeños, cooked bacon, or fresh herbs—embrace creativity and let the bread reflect your own tastes.
How To Enjoy Mexican Cornbread After Cooking:
Let It Rest: After removing the cornbread from the oven, allow it to cool in the skillet for about 10 minutes. This rest helps the crumb set, making it easier to slice without crumbling.
Slice Generously: Cut the cornbread into hearty wedges or squares, ensuring each piece has a bit of that golden, crisp edge and soft, cheesy center.
Serve Warm: Enjoy the cornbread while it’s still warm—the cheese will be perfectly melty, and the texture at its best.
Pair Creatively: Mexican Cornbread is delicious on its own, but it’s even better as a companion to spicy chili, a bowl of soup, or alongside barbecue. It also makes a flavorful base for topping with pulled pork, avocado slices, or a dollop of sour cream.
Add Finishing Touches: Brush the top with a little melted butter or drizzle with honey for an extra layer of richness or sweetness.
Share the Experience: Cornbread is made for sharing. Gather friends or family and let the warm, savory bread become the centerpiece of your meal or gathering.
Enjoy Leftovers: If you have any leftovers, reheat slices briefly in the oven or skillet to revive the crisp crust and soft interior. Cornbread also freezes well—wrap tightly and enjoy another day.
Nutrition Information:
For one serving of Mexican Cornbread (assuming 10 servings per batch):
Calories: 210 kcal | Total Fat: 10.8 g | Saturated Fat: 2.5 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 1.6 g | Cholesterol: 28 mg | Sodium: 340–420 mg (depending on salt and cheese) | Total Carbohydrates: 25 g | Dietary Fiber: 2.2 g | Sugars: 3.5 g | Protein: 5.0 g
Frequently Asked Questions:
Can I make Mexican Cornbread without a cast iron skillet?
Yes! You can use any oven-safe baking dish—just preheat it in the oven before adding the batter to help achieve a crisp crust.
How do I keep my cornbread from becoming dry?
Measure your ingredients carefully, especially the buttermilk and oil, and avoid overbaking. The cornbread is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Can I add extra ingredients like jalapeños or bacon?
Absolutely! This recipe is very adaptable. Try adding diced jalapeños for extra heat, crumbled cooked bacon for smokiness, or fresh herbs for added flavor.
How should I store leftovers and keep them fresh?
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the oven or toaster oven to restore crispness.
Is it possible to make this recipe gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Just make sure your cornmeal and other ingredients are certified gluten-free as well.
Why preheat the skillet before adding the batter?
Preheating the skillet ensures the batter starts cooking immediately, creating a crisp, golden crust that’s characteristic of great cornbread.
Can I use fresh corn instead of canned mexi-corn?
Yes, you can substitute with an equal amount of fresh or frozen corn (thawed). For extra flavor and color, add finely diced red bell pepper or pimientos.
How do I prevent the cornbread from sticking to the skillet?
Coat the hot skillet with a little shortening or oil before pouring in the batter. This not only prevents sticking but also helps develop a flavorful crust.
What’s the best way to check if my cornbread is done?
Insert a toothpick or cake tester into the center—if it comes out clean or with just a few moist crumbs, the cornbread is ready. The top should be golden and the edges pulling slightly from the pan.
Can I make the batter ahead of time?
For best results, bake the batter right after mixing to ensure a good rise and tender crumb. However, you can prep and measure the dry and wet ingredients separately ahead of time, then combine just before baking.