Y’all I love making a batch of my Mexican cornbread. It comes together so fast but it tastes unlike any other cornbread you have eaten. I keep it super moist with creamed corn and buttermilk. But I also add a little sweetness, some cheesiness and a little spice to the mix. The texture is straight up givin boos. Get at it.
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How to Make Mexican Cornbread
Step 1: In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar, cheddar cheese and pepper jack cheese until well mixed.
Step 2: In a separate medium sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
Step 3: Slowly add wet mixture to dry mixture.
Step 4: Mix together until well combined.
Step 5: Coat cast iron skillet or baking pan with shortening or spray with non-stick baking spray until fully covered. Add cornbread mixture to skillet. Optional: Sprinkle additional shredded cheeses on top of cornbread batter.
Step 6: Place in oven for 23-26 minutes until cornbread is done. Remove from oven and serve.
Mexican Cornbread Recipe
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Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup shredded sharp cheddar cheese plus more to sprinkle on top
- 1/2 cup shredded pepper jack cheese plus more to sprinkle on top
- 2/3 cup buttermilk
- 2 large eggs
- 8 ounces cream-style corn 1 can
- 1/2 stick salted butter melted
Optional:
- 4 ounces diced green chiles 1 can
Instructions
- Preheat Oven to 400 degrees.
- In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar, cheddar cheese and pepper jack cheese until well mixed.
- In a separate medium sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
- Slowly add wet mixture to dry mixture and mix together until well combined.
- Coat cast iron skillet or baking pan with shortening or spray with non-stick baking spray until fully covered. Add cornbread mixture to skillet. Optional: Sprinkle additional shredded cheeses on top of cornbread batter.
- Place in oven for 23-26 minutes until cornbread is done. Remove from oven and serve.
Notes
Nutrition
Recipe Tips
- Grate the Cheese: Pre-shredded cheese has anti-caking agents that don’t melt as well. Freshly grated will give you a bomb melt factor.
- Use Room Temp: This is gonna help you create a smooth batter.
- Heat that Skillet: This was my big mama’s tip. When you heat that cast iron skillet, it creates such a bomb crust.
- Don’t Overmix: It will make your cornbread dense.
Serving Suggestions
I love me slices of this cornbread with Mexican inspired soups like my chicken pozole and taco soup. It’s also a hit with this frito pie.
For some nice side dishes, make this Mexican rice and some pinto beans.
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I'll email this recipe to you, so you can come back to it later!
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What size cast iron skillet should I use???
MK
An 8 inch or 10 inch is good!
What is the topping that is drizzled on the top? Is it sweet?
It is honey.
I love each of your cornbread recipes!!!
Thank you so much!
I love the corn kernels in the cornbread. I love this recipe!!!