If you love something with a little kick and a lot of heart, you are going to adore this Mexican Cornbread Recipe. It’s a vibrant twist on the classic cornbread, bursting with melted cheddar, fresh corn kernels, and just the right amount of jalapeño heat. Every bite is a perfect balance of moist, cheesy, and slightly spicy, making it a wonderful companion to chili, tacos, or even as a comforting snack. Trust me, once you try this recipe, it will become a go-to in your kitchen for easy entertaining or cozy family dinners.
Ingredients You’ll Need
This Mexican Cornbread Recipe shines because of its simple but essential ingredients, each bringing crucial texture, flavor, or color to the dish. From the creamy richness of sour cream to the zest of cumin and the warmth of cheddar, these components create a perfectly balanced bite every time.
- Cornmeal: The foundation providing that distinctive grainy texture and corny flavor.
- All-purpose flour: Adds structure and keeps the cornbread tender.
- Baking powder: Helps the bread rise beautifully for a light crumb.
- Salt: Enhances all the other flavors beautifully.
- Ground cumin: Gives a subtle earthy warmth to the bread.
- Cayenne pepper (optional): Adds a touch of heat without overpowering.
- Milk: Keeps the batter moist and smooth.
- Sour cream: Introduces a slight tang and extra moisture for softness.
- Eggs: Bind everything together and help with a fluffy texture.
- Unsalted butter (melted): Brings richness and a tender crumb.
- Shredded cheddar cheese: Melts into savory pockets throughout the bread.
- Corn kernels: Fresh, frozen, or canned for juicy bursts of corn flavor.
- Jalapeño peppers: Finely chopped for that signature Mexican-style spice.
- Chopped green onions (optional): Adds a fresh, mild onion bite and a pop of green color.
How to Make Mexican Cornbread Recipe
Step 1: Preheat the Oven and Prepare the Pan
First things first, set your oven to 375°F (190°C). While it warms, grease a 9×9-inch baking dish or an 8-inch round cake pan, or line it with parchment paper for easy cleanup. This ensures your cornbread won’t stick and bakes evenly.
Step 2: Whisk Dry Ingredients
Grab a large bowl and whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and the optional cayenne pepper if you like a bit more heat. This delicious mix is what gives the cornbread its signature texture and spice base.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the milk, sour cream, eggs, and melted butter. Whisk until smooth and creamy. The sour cream here is key—it adds moisture and a subtle tang that balances the sweetness of the corn.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ones and stir gently until just combined. Remember, don’t overmix! You want your cornbread to stay tender and not tough.
Step 5: Add the Flavorful Fillings
Fold in the shredded cheddar cheese, corn kernels, chopped jalapeños, and green onions if using. This step is what transforms a simple cornbread into vibrant Mexican-style magic, with bursts of gooey cheese and spicy crunch.
Step 6: Bake to Golden Perfection
Transfer your batter to the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the edges are golden brown, and a toothpick inserted in the center comes out clean. The aroma filling your kitchen will almost be as delightful as the taste!
Step 7: Cool Slightly and Serve Warm
Let your Mexican Cornbread Recipe cool for a few minutes before slicing. Serving it warm allows every cheesy, spicy bite to shine, whether as a side or a snack. A little dab of butter on top? Pure bliss.
How to Serve Mexican Cornbread Recipe
Garnishes
Top your cornbread with a sprinkle of fresh cilantro or a dollop of sour cream for extra creaminess. A few slices of avocado or a drizzle of spicy crema can also beautifully complement the savory flavors.
Side Dishes
This cornbread pairs wonderfully with hearty Mexican dishes like chili, enchiladas, or tacos. It also shines beside grilled meats or a fresh salad, adding a comforting, flavorful starch to your meal.
Creative Ways to Present
Try cutting your cornbread into fun shapes using cookie cutters for parties, or make mini muffins for a portable treat. You can even crumble it over chili as a crispy topping or make cornbread stuffing with a Mexican twist.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap leftovers tightly in plastic wrap or store them in an airtight container. They will keep well at room temperature for up to two days or in the fridge for about a week.
Freezing
This Mexican Cornbread Recipe freezes beautifully. Wrap the cornbread tightly in foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months without losing flavor or texture.
Reheating
To reheat, unwrap and warm slices in a 350°F oven for about 10-15 minutes until heated through. Alternatively, microwave single servings for 20-30 seconds. A touch of butter on warm cornbread makes all the difference.
FAQs
Can I make this Mexican Cornbread Recipe without jalapeños?
Absolutely! If you prefer less heat, feel free to leave out the jalapeños or substitute with mild green bell peppers to keep the flavor without the spice.
What kind of cheese works best in this cornbread?
Sharp cheddar is classic for this recipe due to its melting quality and bold flavor, but you can experiment with Monterey Jack, pepper jack, or a Mexican blend for a different twist.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free to keep it safe.
Can I use canned corn instead of fresh or frozen?
Definitely. Just drain the canned corn well to avoid adding too much moisture to the batter. It will still add that lovely corn flavor and texture.
How long does this cornbread keep fresh after baking?
Stored properly, your Mexican Cornbread Recipe will stay fresh for up to a week in the refrigerator. For best taste, warm it before serving.
Final Thoughts
This Mexican Cornbread Recipe is one of those delightful dishes that instantly lifts the mood of any meal. It’s quick, hearty, and filled with flavors that feel like a warm, cozy hug. Whether you’re new to baking cornbread or looking for a fresh spin on a classic, I can’t recommend this recipe enough. Go ahead, bake a pan today – your taste buds will thank you!
Print
Mexican Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 to 8.5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Description
This flavorful Mexican Cornbread recipe combines the hearty texture of traditional cornbread with spicy jalapeños, sweet corn kernels, and sharp cheddar cheese for a deliciously moist and savory side dish. Perfectly golden and baked to perfection, it is a crowd-pleasing accompaniment to any Mexican meal or simply delightful on its own.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
Wet Ingredients
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Add-ins
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1–2 jalapeño peppers (finely chopped)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish or an 8-inch round cake pan with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if using. This ensures even distribution of the leavening agent and spices.
- Mix wet ingredients: In a separate bowl, whisk together the milk, sour cream, eggs, and melted butter until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Add the fillings: Fold in the shredded cheddar cheese, corn kernels, chopped jalapeños, and green onions if using. This adds bursts of flavor and texture throughout the bread.
- Bake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the crust turns a light golden brown.
- Cool and serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm as a side dish to your favorite Mexican entrees or enjoy it by itself with butter.
Notes
- For extra heat, keep the jalapeño seeds or add extra cayenne pepper.
- Use fresh or frozen corn kernels for best texture; drain canned corn well.
- Green onions are optional but add a nice fresh flavor.
- Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices in the oven or microwave before serving.
