If you’re on the hunt for a cornbread that bursts with flavor, texture, and a surprising hint of spice, look no further than this Mexican Cornbread (Best I Ever Had!) Recipe. It’s a vivid twist on traditional cornbread, enriched with sharp cheddar, zesty onion, and a little kick from ground red pepper that makes every bite memorable. Perfectly moist with a golden crust, this cornbread is a true crowd-pleaser that feels like a warm hug from the inside out.
Ingredients You’ll Need
The magic behind this Mexican Cornbread (Best I Ever Had!) Recipe lies in its simplicity and thoughtfully chosen ingredients. Each component plays a starring role—from the tender crumb provided by the self-rising yellow cornmeal to the melty, savory punch of cheddar cheese that keeps you coming back for more.
- 1 cup self-rising yellow cornmeal: This provides the perfect texture and flavor foundation, offering a classic, slightly sweet cornbread base.
- 1/2 cup oil: Adds moistness and helps create a tender crumb with a crispy crust when baked.
- 1 cup milk: A liquid that binds the batter while keeping it soft and smooth.
- 3 large eggs: These bring richness and structure to the cornbread.
- 1 cup shredded cheddar cheese: Sharp, melty, and packed with savory goodness that elevates every bite.
- 1 cup chopped onion: Adds a subtle sweetness and texture contrast to the bread.
- 1/2 teaspoon ground red pepper: Just the right amount of heat to make this cornbread exciting without overpowering.
How to Make Mexican Cornbread (Best I Ever Had!) Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C) to ensure a hot and ready environment for baking. Grease a 9-inch cast-iron skillet or any baking dish you prefer; this step is crucial for that beautiful crisp crust and easy release after baking.
Step 2: Mix the Batter
In a large mixing bowl, combine the self-rising yellow cornmeal, oil, milk, and eggs. Stir gently until just blended, being careful not to overmix—which could make the texture dense. This batter forms the creamy and soft backbone of the cornbread.
Step 3: Fold in Flavor
Now, the best part: folding in the shredded cheddar cheese, chopped onion, and ground red pepper. This simple step distributes flavor and texture evenly, ensuring every bite of this Mexican Cornbread (Best I Ever Had!) Recipe surprises you with its cheesy, slightly spicy charm.
Step 4: Bake to Perfection
Pour your batter into the prepared skillet or baking dish, smoothing the top for even browning. Pop it into the oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean—signaling a perfectly cooked interior.
Step 5: Cool and Enjoy
Give the cornbread a few minutes to cool before slicing. This helps it set and makes cutting easier. Then dive in and savor the wonderful combination of crispy edges and tender, cheesy middle that makes this Mexican Cornbread (Best I Ever Had!) Recipe stand out.
How to Serve Mexican Cornbread (Best I Ever Had!) Recipe
Garnishes
For an extra touch, sprinkle chopped fresh cilantro or a dollop of sour cream on top just before serving. These garnishes add brightness and a cool contrast to the warm, spicy cornbread. Slices of jalapeño or a drizzle of honey can also elevate the flavors beautifully.
Side Dishes
This cornbread pairs wonderfully with hearty mains like chili, slow-cooked barbacoa, or grilled meats. It also complements lighter meals such as fresh Mexican salads or avocado and black bean bowls, making it versatile for any occasion.
Creative Ways to Present
Try serving this cornbread warm from the skillet—right at the table—for a cozy, rustic vibe. You can also cube it and serve it as a base for cornbread stuffing or use it to scoop up spicy soups. No matter how you present it, this Mexican Cornbread (Best I Ever Had!) Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cornbread tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for a day or two, or in the refrigerator for up to four days without losing its delightful texture.
Freezing
This cornbread freezes beautifully! Wrap slices individually or as a whole loaf in freezer-safe foil or plastic wrap, then place in a freezer bag. Frozen cornbread maintains its flavor for up to two months, ready to be thawed and enjoyed later.
Reheating
Reheat leftover cornbread gently in the oven at 350°F (175°C) for about 10 minutes to restore its crispy crust. You can also microwave slices for a quicker option, but just keep in mind it might soften the crust slightly. Adding a small pat of butter before warming enhances the taste and moisture.
FAQs
Can I use regular cornmeal instead of self-rising?
Yes, you can substitute regular cornmeal, but you’ll need to add baking powder and salt to help the cornbread rise properly. Usually, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of cornmeal.
Is there a substitute for cheddar cheese?
Absolutely! Monterey Jack, pepper jack, or even a mild Colby cheese work wonderfully in this recipe, offering different flavors while maintaining that melty, cheesy texture.
How spicy is this cornbread? Can I adjust the heat?
The 1/2 teaspoon of ground red pepper adds a gentle warmth that’s surprising but not overwhelming. Feel free to reduce or increase the amount to fit your taste preferences, or swap it for smoked paprika for a milder, smoky flavor.
Can I make this cornbread vegan?
To make a vegan version, try substituting eggs with flax eggs and using plant-based milk and oil. You’ll want to use a vegan cheese alternative or simply omit the cheese, which will change the taste slightly but still deliver a tasty cornbread.
What is the best pan to use for this recipe?
A 9-inch cast-iron skillet is ideal because it helps develop that crispy crust and cooks the bread evenly. However, a greased baking dish or even a cake pan will work fine if you don’t have a skillet.
Final Thoughts
If you’ve never tasted cornbread quite like this Mexican Cornbread (Best I Ever Had!) Recipe, you’re in for a real treat. It’s simple to throw together, yet the layers of cheese, onion, and just the right amount of spice make it unforgettable. Whether you’re feeding a crowd or simply craving a cozy homemade bread, give this recipe a try—you might just find your new favorite cornbread.
Print
Mexican Cornbread (Best I Ever Had!) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread recipe delivers a deliciously moist and flavorful cornbread with a spicy kick. Made with self-rising yellow cornmeal, shredded cheddar, and a hint of ground red pepper, it’s baked to golden perfection in a cast-iron skillet. Perfect as a side dish for your favorite Mexican meals or enjoyed on its own.
Ingredients
Dry Ingredients
- 1 cup self-rising yellow cornmeal
- 1 cup shredded cheddar cheese
- 1 cup chopped onion
- 1/2 teaspoon ground red pepper (adjust to taste)
Wet Ingredients
- 1/2 cup oil
- 1 cup milk
- 3 large eggs
Instructions
- Preheat oven and prepare skillet: Preheat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish to prevent sticking and to help achieve a crispy crust.
- Mix the batter: In a large mixing bowl, combine the self-rising yellow cornmeal, oil, milk, and eggs. Stir the mixture until just blended to avoid overmixing, which can lead to a dense texture.
- Incorporate cheese, onion, and spices: Gently fold in the shredded cheddar cheese, chopped onion, and ground red pepper. Ensure these ingredients are evenly distributed throughout the batter for balanced flavor in each bite.
- Pour batter and bake: Pour the prepared batter into the greased skillet or baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cornbread from the oven and let it cool slightly to set the structure. Slice into pieces and serve warm for the best taste experience.
Notes
- Adjust the amount of ground red pepper based on your spice tolerance to make it more or less spicy.
- Using a cast-iron skillet results in a crispier crust but a baking dish works well too.
- Do not overmix the batter to maintain a light, tender crumb.
- For added flavor, try adding chopped jalapeños or corn kernels to the batter.
- Leftover cornbread can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
