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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I’ve read a few posts here and I can actually relate. I am in love with Marie Callender’s cornbread.
They are simple to make and super yummy, especially with honey butter. I’ve been a fan of MC’s ever since
I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their
website http://www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I’m sure you will enjoy.
I have to try Marie Callender’s cornbread. It sounds delish with the honey butter!
I’m going to make this for Easter, I love how moist it looks.
Oh it is super moist!!
Un pan picante estupendo.
Un saludito
Mmmm, this paired with my white chicken chili… It would be magic 🙂
Totally and utterly agreed Jocelyn! Your chicken chili was magical alone!
This cornbread looks unbelievably moist! I love that, you are so right, there’s nothing worse than a dusty, dry cornbread. And yours is totally over the top with all the cheese and creamed corn!
Thanks so much Allie. Isn’t dry cornbread the worst? Its a nightmare!
Wow you’re so expert having several cornbread recipes around! I love that! I’m going to keep this to my recipe collection as my first cornbread recipe! 🙂
Yes this is a great recipe to try as your first!!!
I grew up on a recipe similar to this, green chiles and all! I love the bite of the green chile, the sweetness of the corn, and the creaminess of the cheese. I must give your recipe a try!
Hooray Renee! Then you know how good that combo is in cornbread. Delish right?
The only thing better than cornbread is cornbread with lots of cheese and corn! Your looks moist and delicious!
Thanks so much! And I totally agree that cornbread loaded with cheese and corn is the best thing ever!
We love cornbread but I have honestly never made it from scratch, so I am dying to try this!
Oh gosh Julianne it is so easy to make from scratch too. It is one of my favorite quick breads.
I love cornbread and also love how adaptable it can be to suit everyone’s tastes! This looks delicious 🙂
Thanks so much Gerry!