Why You’ll Love This Recipe
This cornbread is incredibly simple to make and full of bold, comforting flavors. The combination of sweet corn, melty cheese, and mild heat makes it both satisfying and versatile. It pairs perfectly with soups, chili, or grilled dishes and comes together quickly with pantry staples.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cornmeal
all-purpose flour
baking powder
salt
eggs
milk or buttermilk
vegetable oil or melted butter
cheddar cheese, shredded
corn kernels (fresh, canned, or frozen)
green chilies, diced
jalapeño, finely chopped (optional)
Directions
Preheat your oven to 190°C (375°F) and grease a baking dish or skillet.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
In another bowl, beat the eggs, then mix in milk and oil or melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded cheese, corn kernels, green chilies, and jalapeño if using.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.
Servings and timing
Servings: 6–8 people
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
Add cooked bacon for a smoky flavor.
Use pepper jack cheese for extra spice.
Add diced bell peppers for more texture and color.
Use honey or sugar for a slightly sweeter version.
Substitute buttermilk for a richer taste.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheat in the oven at 180°C (350°F) for 10 minutes or microwave individual slices until warm.
You can freeze cornbread for up to 2 months. Thaw at room temperature before reheating.
FAQs
Can I make this ahead of time?
Yes, it stores well and can be reheated before serving.
Can I use canned corn?
Yes, just drain it well before adding.
How do I make it less spicy?
Omit the jalapeño and use mild green chilies.
Can I make this gluten-free?
Yes, use a gluten-free flour blend.
Why is my cornbread dry?
Overbaking or too much flour can cause dryness.
Can I use a cast iron skillet?
Yes, it creates a crispy, golden crust.
What cheese works best?
Cheddar is classic, but other cheeses work well too.
Can I add meat?
Yes, cooked sausage or bacon are great additions.
How do I know when it’s done?
A toothpick inserted in the center should come out clean.
What can I serve with it?
Chili, soups, or grilled meats pair perfectly.
Conclusion
Easy Mexican Cornbread is a flavorful, comforting side that’s simple to prepare and perfect for any meal. With its moist texture and bold ingredients, it’s a recipe you’ll want to make again and again.
PrintEasy Mexican Cornbread
A moist and flavorful cornbread packed with cheese, corn, and a hint of spice for a delicious twist on a classic. This easy recipe makes the perfect side dish for hearty meals or a satisfying snack.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
- Eggs
- Milk or buttermilk
- Vegetable oil or melted butter
- Cheddar cheese, shredded
- Corn kernels (fresh, canned, or frozen)
- Green chilies, diced
- Jalapeño, finely chopped (optional)
Instructions
- Preheat oven to 190°C (375°F) and grease a baking dish or skillet.
- In a bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, beat eggs and mix in milk and oil or melted butter.
- Combine wet and dry ingredients, stirring until just mixed.
- Fold in cheese, corn, green chilies, and jalapeño if using.
- Pour batter into prepared dish and spread evenly.
- Bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool slightly before slicing and serving.
Notes
- Add cooked bacon for a smoky flavor.
- Use pepper jack cheese for more heat.
- Add bell peppers for extra texture.
- Store at room temperature for up to 2 days or refrigerate up to 4 days.
- Freeze for up to 2 months.
- Reheat in oven or microwave before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
