Mexican Cornbread

The simple Mexican Cornbread recipe is moist, fluffy and filled with flavor. Serve it with your favorite fiesta entrées, with chili, soup or a bowl of pinto beans.

Ingredients to Make Mexican Cornbread Recipe

This Mexican Cornbread recipe is completely made from scratch. It’s made using simple ingredients like yellow cornmeal, all purpose flour, baking powder, baking soda and salt. Add a handful of seasonings and then toss it with Mexican corn, green onions, green chiles and a heaping helping of shredded colby jack cheese. Creamy style corn and buttermilk give it a fluffy texture and the chiles kick up the flavor. Ingredients you’ll need to make simple Mexican Cornbread Recipe: (Scroll down for full printable recipe card.)

• Flour and Cornmeal – Plain yellow cornmeal and all purpose flour forms the base of the batter.
• Leavening – Baking powder, baking soda and salt give rise to the batter.
• Sugar – Granulated sugar balances the flavor but doesn’t make the cornbread sweet.
• Whole Eggs – Large eggs bind the batter.
• Liquid – Buttermilk and creamed corn for moisture.
• Seasonings – Granulated garlic or garlic powder, onion powder and ground cumin.
• Cheese – Shredded colby jack cheese or cheddar cheese.
• Mix-Ins – Canned Mexican corn and diced green chiles add texture, color and flavor.
• Onion – Green onions for a mild onion flavor. finely chopped
• Butter – Melted unsalted butter adds richness.

How Do You Make Your Own Buttermilk?

To one cup of whole milk add one tablespoon of fresh lemon juice or white vinegar. Let stand for 5-10 minutes, then stir and proceed with the recipe.

How to Make the BEST Mexican Cornbread Recipe

• Whisk Together the Dry Ingredients – Combine cornmeal, flour, sugar, baking powder and spices.
• Wet Ingredients – Whisk together Cream style corn, buttermilk, eggs and melted butter.
• Mix-In the Shredded Cheese – Add shredded colby jack cheese or cheddar cheese.
• Mix-ins – Stir in Mexican corn, diced green chiles and green onions.
• Prepare Pan and Heat Oven – Pour into prepared pan and bake per the recipe.
• Serve – Cool slightly the slice and serve.

Tips for Making Simple Mexican Cornbread

• Kitchen Equipment You’ll Need: One large bowl, one medium bowl, whisk, measuring cups and spoons, 9×9-inch nonstick baking dish or cake pan, cheese grater, sharp knife and cutting board. You can also bake cornbread in a 10-inch cast iron skillet.
• Don’t Be Intimidated: This recipe is completely made from scratch so don’t stress over the ingredient list. You likely have most of these items already available in your pantry.
• Mexican Corn: This corn is commonly sold by this name and it typically features corn niblets combined with red and green peppers. You can use frozen corn or canned corn.
• Serving Mexican Cornbread: Serve this along with pinto beans, taco salads, ground beef casseroles or tacos.

Recipe Variations

• Flour and Cornmeal Substitutions: You can use self rising cornmeal and self rising flour in this recipe. When doing so, omit the baking powder, baking soda and salt. If you choose to use one or the other, the leavening would need to be adjusted and not omitted.
• Mexican Corn: You could use frozen Mexican corn in this recipe but it needs to be thawed and drained well prior to adding to the cornbread batter.
• Chiles Substitution: You can use one medium chopped jalapeño pepper in place of green chiles in this simple cornbread recipe.
• Butter: You can use vegetable oil in place of melted butter.
• Cheese: For a little kick you can use pepper jack cheese in the same amount as colby jack cheese. You could also use cheddar cheese, mild monterey jack cheese or any flavor of cheese that you enjoy.
• Jiffy Mix: You may be able to adapt using 2 boxes of jiffy cornbread mix in place of cornmeal and flour. Omit the sugar, baking soda, salt and 2 teaspoons baking powder.

Storage and Leftovers

• Leftovers: Store Mexican Cornbread wrapped in aluminum foil, plastic wrap or in an airtight container in the fridge for up to 4 days. Reheat in single servings in the microwave.
• Freezer Storage: You can freeze Mexican Cornbread after cooling completely for up to 2 months. Thaw overnight in the refrigerator and reheat just before serving.

More Southern Cornbread Recipes to Make

• Skillet Honey Cornbread has a slightly sweet flavor that complements any meal.
• Chili Chorizo Cornbread is laced with cooked chorizo for a pop of flavor.
• These Corn Muffins are terrific for single servings and they freeze well, too.
• My recipe for Crackling Cornbread is the only one you’ll ever need.
• Hot Water Cornbread only requires 4 ingredients to make and it’s fried.
• Broccoli Cheese Cornbread will have the kiddos eating they’re vegetables and loving it.
• Keto Cornbread from The Big Man’s World.

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Helpful Kitchen Items:

• 9×9-inch Nonstick Baking Pan
• Mixing Bowls
• Cut and Serve Spatula
• Cheese Grater