Mexican Cornbread Recipe

Mexican Cornbread is a flavorful variation on traditional cornbread, with a combination of spicy peppers, sweet corn, and melting cheese. This dish pairs well with chili, soups, or BBQ, but it can also be enjoyed on its own as a delectable snack. It’s moist and cheesy, with just the right kick.


  • Dry Ingredients:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Wet Ingredients:
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • Add-ins:
  • 1 cup shredded cheddar cheese
  • 1 cup whole kernel corn (fresh, frozen, or canned)
  • 1/2 cup chopped green chilies (canned or fresh)
  • 1/2 cup chopped jalapeños (optional, for extra spice)
  • 1/4 cup chopped fresh cilantro (optional)


  1. Prepare the Oven and Pan:
  • Preheat your oven to 400°F (200°C).
  • Grease a 9-inch square baking pan or a 10-inch cast-iron skillet.
  1. Mix Dry Ingredients:
  • In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  1. Combine Wet Ingredients:
  • In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  1. Combine Wet and Dry Ingredients:
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  1. Add the Mix-ins:
  • Fold in the shredded cheddar cheese, corn, green chilies, jalapeños (if using), and cilantro (if using) until evenly distributed.
  1. Bake the Cornbread:
  • Pour the batter into the prep ared pan or skillet, spreading it out evenly.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  1. Serve:
  • Allow the cornbread to cool for a few minutes before slicing and serving.
  • Serve warm with butter, honey, or your favorite toppings.

Nutritional Facts (Per Serving, Approximate for 9 servings):

  • Calories: 250
  • Protein: 7g
  • Carbohydrates: 29g
  • Fat: 12g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 420mg

Cooking Tips:

  • For a milder cornbread, reduce the amount of jalapeños or omit them entirely.
  • You can add cooked, crumbled bacon for an extra layer of flavor.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Mexican Cornbread is a delicious and spicy twist on the classic cornbread. It’s ideal for adding some excitement to your meals, whether as a side dish or on its own. Each bite contains a delicious combination of cheese, chilies, and sweet corn.

Do you want a grocery list for this recipe? In addition, I can create an image of the dish if you want to see how it looks before you start cooking. Please let me know if you have any dietary restrictions or preferences so that I can adjust the recipe accordingly!