best mexican cornbread recipe

Written ByJenny Smyth Posted on
best mexican cornbread recipe
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The Best best mexican cornbread recipe

I’m so excited to share my favorite Mexican cornbread recipe with you all. This recipe has been a staple in our household for years, and it’s always a hit at family gatherings and potlucks.

The dish originated in the southern United States, where it was influenced by Mexican cuisine. The combination of cornbread, cheese, and spices creates a flavor that’s both familiar and excitingly new.

I love how the crumbly texture of the cornbread pairs with the creamy cheese, making each bite feel like a treat. One of the key techniques to this recipe is using buttermilk instead of regular milk, which adds a tangy flavor and tenderness to the cornbread.

This recipe is perfect for any occasion, whether it’s a holiday gathering or just a Tuesday dinner. It’s also incredibly easy to make, requiring only 10 minutes of prep time before baking.

My kids love helping me mix the batter together, and we always have fun adding in different toppings like jalapenos or diced onions. This recipe has become a staple in our household because it’s not only delicious but also packed with health benefits from the whole grains and cheese.

Best Mexican Cornbread

Best Mexican Cornbread

4.8 from 1461 votes

This moist and flavorful cornbread is studded with corn kernels, green chiles, and melted cheese for a spicy twist on a classic side. It pairs perfectly with chili, soups, or as a standalone snack.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 cup frozen corn kernels, thawed
1 can (4 oz) diced green chiles, drained
1 cup shredded cheddar cheese
1 jalapeno pepper, seeded and minced

👨‍🍳Directions

1Preheat the oven to 400°F.
2Place a 9-inch cast iron skillet in the oven to heat while you prepare the batter.
3This step ensures a crispy crust on the cornbread.
4In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
5In a separate bowl, combine the buttermilk, vegetable oil, and eggs, then whisk until smooth.
6Pour the wet ingredients into the dry ingredients and stir until just combined.
7Fold in the corn kernels, green chiles, shredded cheddar, and minced jalapeno, being careful not to overmix.
8Carefully remove the hot skillet from the oven using oven mitts.
9Pour the batter into the skillet and spread it evenly with a spatula.
10Return the skillet to the oven and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
11Let the cornbread cool in the skillet for 10 minutes before slicing and serving.
12Serve warm for the best texture and flavor.

🔧Equipment

9-inch cast iron skillet or 9×9 inch baking pan
Mixing bowls
Whisk
Measuring cups and spoons
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 480mg🌾Total Carbs: 36g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 9g

📝Notes

For a spicier cornbread, leave the seeds in the jalapeno or add an extra pepper. You can substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes. Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days.

Watch Video Of How Best Mexican Cornbread Works

This Mexican cornbread recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday dinner. The combination of flavors and textures makes it a crowd-pleaser every time.

And with its ease of preparation and storage options, you’ll want to make it again and again. In fact, I often double or triple this recipe when we’re hosting large gatherings so everyone can enjoy a slice (or two).

It’s also great for meal prep – simply slice the cooled cornbread into individual portions and store them in an airtight container for up to three days.

❓ Frequently Asked Questions About Mexican Cornbread

What is Mexican cornbread?

Mexican cornbread is a type of cornbread that originated in the southern United States, influenced by Mexican cuisine. It typically includes ingredients like cheese, jalapenos, and spices to give it a unique flavor.

Can I use regular milk instead of buttermilk?

While you can use regular milk in this recipe, buttermilk is highly recommended as it adds a tangy flavor and tenderness to the cornbread.

How do I store leftover cornbread?

Leftover cornbread can be stored at room temperature for up to three days or in the refrigerator for up to five days. If you want to keep it fresh for longer, consider freezing it for up to two months.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting all-purpose flour with gluten-free flour blend. However, keep in mind that gluten-free flours may affect the texture of the cornbread.

How do I reheat leftover cornbread?

To reheat leftover cornbread, preheat your oven to 350°F (180°C). Wrap the cornbread in foil and bake for 10-15 minutes or until warm and crispy.

Can I add nuts or seeds to this recipe?

Yes, you can add nuts or seeds to this recipe to give it added crunch and nutrition. Some popular options include chopped pecans or walnuts and sesame seeds.

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