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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Corn bread is a major weakness of mine 🙂 And now you add cheeses and Mexican spices??? Can I say yum?
Why is cornbread so good? It is such a weakness of mine too!
I love everything about this cornbread! This looks so good! The pepper jack cheese and the green chilies… I have never had spicy cornbread before but I need to try this ASAP! The next time I make chili.. this is going right along with it!
Hooray! Thanks so much Ally. I love spicy cornbread. If you love anything with a kick, you will love the spice in it for sure!
There is no denying that cornbread freaking ROCKS. I haven’t had a “mexican” type of cornbread before but I definitely am intrigued. I bet it’s amazing.
Thanks so much Kammie! Mexican cornbread is the it thing.
I could’ve used some of this cornbread with the white chili I had for lunch today!
Why yes you could have. I wish I could mail you some!
OK So, you had me at pepper jack cheese, this sound delicious, and I love cornbread too! 🙂
I know right? I adore pepper jack cheese!
We had chilli this weekend at the in-laws and everyone had theirs in bread bowls but I skipped that nonsense and stacked the cornbread! There is nothing like chilli and cornbread. I love this spicy recipe girl!! Mixing two cheeses? I must especially in quesadillas as you suggest 🙂
Yes you have to try it in your quesadillas Zainab! I adore pepper jack in them!
Ooooooh, this cornbread looks divine! I adore sharp cheddar and pepperjack cheeses on their own, so combining these two in this bread sounds brilliant. Now I’m hungry…and I just finished lunch. 🙂
Gosh just reading your comment about the two cheeses has made me hungry!!
This corn bread look so moist and delicious! Not sure I could take a lot of spice so I think I’m with your husband on that one. Thanks for sharing 🙂
Yep you are totally with my husband on that one but this is just as delicious without the spice. Thanks so much for stopping by!
I LOVE how tender and delicious this cornbread looks-it is exactly perfect for Michael too! He loves cheddar & pepper jack and he loves to use cornbread for dipping in chili, etc!
Yum!!! Why is chili such a perfect complement for cornbread? Or maybe it is the other way around!
WOW this would be amazing with a big bowl of chili to warm me up today!!
The bowl of chili is a superb idea with this cornbread!