Mexican Cornbread Recipe – A Flavor-Packed Twist on a Classic!

If you love cornbread but crave something with a little more personality, this Mexican Cornbread is about to become your new favorite! It’s soft, slightly sweet, and bursting with bold flavors from jalapeños, corn, cheese, and bell peppers. Whether you’re serving it alongside a bowl of chili, a plate of BBQ, or simply enjoying it on its own, this cornbread is anything but ordinary.

The best part? It’s incredibly easy to make with simple ingredients you probably already have in your kitchen. Let’s dive into this delicious, foolproof recipe that will have everyone asking for seconds!

Why You’ll Love This Mexican Cornbread

Packed with Flavor – A perfect balance of sweetness, spice, and cheesy goodness!

Super Moist & Tender – Buttermilk (or milk) and melted butter keep it soft and rich.

Easy to Make – One bowl for dry ingredients, one for wet, and a quick mix before baking!

Perfect for Any Occasion – A great side for soups, BBQ, or as a snack on its own.

What Does Mexican Cornbread Taste Like?

Imagine the familiar comfort of traditional cornbread, but with a vibrant, Tex-Mex twist! The sweetness of corn pairs beautifully with the slight heat of jalapeños, while cheddar cheese melts into each bite, adding a creamy, savory richness. The red bell pepper adds a mild sweetness, and the fresh cilantro gives a pop of freshness. Every bite is perfectly balanced—just the right amount of heat, sweetness, and cheesiness!

Ingredients You’ll Need

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar (adjust to taste)
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup milk (or buttermilk for extra tenderness)
2 large eggs, lightly beaten
1/4 cup melted butter (or vegetable oil)

Add-ins:

1 cup corn kernels (fresh, frozen, or canned; drained if canned)
1-2 jalapeño peppers, seeded and finely diced (adjust for spice preference)
1/2 cup shredded cheddar cheese (or a Mexican blend)
1/4 cup diced red bell pepper
1/4 cup chopped fresh cilantro

What You’ll Need to Make It

Mixing bowls
Whisk
8-inch square baking dish or cast iron skillet
Measuring cups & spoons
Spatula

Ingredient Substitutions & Additions

Spicier Kick – Add an extra jalapeño or a pinch of cayenne pepper.

Milder Flavor – Skip the jalapeños or swap them for mild green chilies.

Extra Cheesy – Mix in some Monterey Jack or Pepper Jack cheese.

More Moisture – Swap butter for sour cream for a richer texture.

Gluten-Free Version – Use a 1:1 gluten-free flour substitute.

How to Make Mexican Cornbread

Step 1: Preheat & Prepare

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast iron skillet with butter or non-stick spray.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together milk, eggs, and melted butter until well combined.

Step 4: Make the Batter

Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix! (Overmixing makes the cornbread dense.)

Step 5: Fold in the Flavor

Gently fold in corn, jalapeños, cheese, red bell pepper, and cilantro until evenly distributed.

Step 6: Bake

Pour the batter into your prepared dish or skillet. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool & Serve

Let the cornbread cool in the pan for 5–10 minutes. Slice and serve warm! Optional: Add a dollop of sour cream or a drizzle of honey for an extra treat.

What to Serve with Mexican Cornbread

Mexican cornbread is incredibly versatile and pairs beautifully with:

Chili – A hearty, spicy chili balances perfectly with this slightly sweet cornbread.

BBQ – Smoked meats, ribs, or pulled pork are a match made in heaven.

Soup & Stews – Try it with tortilla soup, black bean soup, or even classic chicken soup.

Eggs & Brunch Dishes – Serve alongside scrambled eggs or a breakfast casserole!

Tips for the Best Mexican Cornbread

✔ Use Buttermilk for Extra Moisture – If you have buttermilk, use it! It makes the cornbread softer and more tender.

✔ Let It Rest Before Slicing – This helps it set and makes slicing easier.

✔ Don’t Overmix the Batter – Stir just until combined to keep the texture light and fluffy.

✔ Preheat Your Skillet – If using a cast iron skillet, preheat it in the oven for a crispy, golden crust.

How to Store & Reheat

Storage:

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep it in the fridge for up to 1 week.

Freezer: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months.

Reheating:

Oven: Warm at 300°F (150°C) for 10 minutes.

Microwave: Heat for 20–30 seconds until warm.

Frequently Asked Questions (FAQ)

Can I make this cornbread ahead of time?

Yes! You can bake it a day in advance and store it at room temperature or in the fridge. Just reheat before serving.

What if I don’t have buttermilk?

No problem! Simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Instant buttermilk!

Can I make this cornbread in muffin form?

Absolutely! Pour the batter into a muffin tin and bake at 375°F (190°C) for 15–18 minutes.

How spicy is this recipe?

It has a mild to medium heat level. For less spice, remove all jalapeño seeds or use mild green chilies. For more heat, add an extra jalapeño or a pinch of cayenne pepper.

Final Thoughts – You Need to Try This Mexican Cornbread!

This Mexican Cornbread is everything you love about cornbread—but better! With its rich flavors, soft texture, and just the right amount of spice, it’s guaranteed to be a hit at any gathering. Whether you serve it with chili, BBQ, or enjoy it as a snack, you’ll keep coming back for more.

If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and tag me on Pinterest! I’d love to see your delicious creations.

Craving more comfort food? Try these next:
🔥 Cheesy Jalapeño Biscuits
🌽 Honey Butter Skillet Cornbread
🥑 Mexican Street Corn Salad

Happy baking! 😊

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