Mexican Cornbread Recipe

Slices of Mexican cornbread cut and stacked

4.50 from 10 votes

This is the BEST Easy Mexican Cornbread Recipe on the web! So moist and delicious filled with cornmeal, corn kernels, spice, a hint of sweet and so much flavor!

Prep Time5

Cook Time25

Total Time30

Course: Bread

Cuisine: Mexican, soul food, south, Southern

Servings: servings

Calories: 291kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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

Storage

Simply wrap it up tightly in plastic wrap or aluminum foil to keep it fresh, and place it at room temperature for up to two days. If you're looking to keep it around for a bit longer, you can pop it in the fridge, and it'll stay good for about a week. To eat it again, bring it back to room temperature, or give it a quick warm-up in the oven or microwave.

Nutrition