Mexican Cornbread brings a delightful twist to the classic cornbread, boasting a blend of cheddar cheese, fiery jalapeños, and creamy corn. This moist and flavorful bread not only complements hearty meals like chili and soups but also shines on its own as a satisfying snack. Whether you’re preparing for a cozy family dinner or a festive gathering, this dish is sure to impress!

Why You’ll Love This Mexican Cornbread

This Mexican cornbread recipe is a favorite for many reasons. First, it’s incredibly easy to prepare, making it an easy Mexican cornbread recipe for even novice cooks. You’ll love the combination of cheesy goodness with spicy jalapeños, creating a perfect balance of flavors. The bread is not only moist but also filling, ensuring that it will be a hit at any gathering. Plus, it’s versatile—enjoy it as a side dish or a standalone treat. If you’re looking for cornbread topped with salsa, this recipe is your gateway to deliciousness!

Ingredients for Mexican Cornbread

Gather these items:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 cup creamed corn
• 1 cup shredded cheddar cheese
• 1-2 jalapeños, seeded and finely chopped (adjust to taste)
• ½ cup chopped green onions (optional)

How to Make Mexican Cornbread Step-by-Step

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Step 5: Fold in the creamed corn, shredded cheddar cheese, chopped jalapeños, and green onions (if using) until evenly distributed.
6. Step 6: Transfer the batter into the prepared skillet or baking dish and spread it evenly.
7. Step 7: Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Let the cornbread cool slightly before slicing. Serve warm with butter or your favorite dishes.

Pro Tips for the Perfect Mexican Cornbread

Keep these in mind:

• Adjust jalapeño quantity based on your heat preference.
• Serve with chili for a complete meal.
• For a gluten-free Mexican cornbread recipe, substitute the all-purpose flour with a gluten-free blend.
• Consider adding corn and peppers for additional flavor and texture.

Best Ways to Serve Mexican Cornbread

This cornbread pairs excellently with a variety of dishes. Serve it alongside hearty chili, where the creamy texture complements the rich flavors. You can also enjoy it with soups or stews. For a delightful twist, try spicy cornbread with jalapeños topped with fresh salsa for an extra kick!

How to Store and Reheat Mexican Cornbread

To store your leftover Mexican cornbread, place it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes until warm. This method helps maintain its moist texture. Perfect for meal prep!

Frequently Asked Questions About Mexican Cornbread

What’s the secret to perfect Mexican Cornbread?

The secret lies in not overmixing the batter. This ensures a light and fluffy texture, making your moist Mexican cornbread a delight to enjoy. Incorporating the ingredients gently allows the leavening agents to work effectively.

Can I make Mexican Cornbread ahead of time?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. This makes it convenient for busy days when you want to serve a fresh and warm Mexican-style cornbread with minimal effort.

How do I avoid common mistakes with Mexican Cornbread?

To avoid common mistakes, ensure all your ingredients are at room temperature before mixing. This helps create a smooth batter. Also, be cautious not to bake for too long; check for doneness with a toothpick to keep your cornbread from becoming dry.

Variations of Mexican Cornbread You Can Try

There are several exciting Mexican cornbread variations to explore! Try adding diced bell peppers for a colorful twist, or mix in some sweet corn for added sweetness. For a cheesy delight, incorporate more cheddar or a blend of cheeses. Vegan options can be made using plant-based butter and non-dairy milk.

For more delicious recipes, check out Sliced Bread Ciabatta or Roasted Carrot Soup. You can also explore Easy Avocado Toast Recipe for a delightful breakfast option. If you’re interested in the nutritional benefits of cornbread, you can read more about it here for additional insights.

Delicious Mexican Cornbread with Spicy Jalapeños

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Mexican Cornbread is a savory twist on traditional cornbread, featuring cheddar cheese, jalapeños, and creamed corn. This moist and flavorful bread pairs perfectly with chili, soups, or can be enjoyed on its own.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 cup creamed corn
• 1 cup shredded cheddar cheese
• 1–2 jalapeños, seeded and finely chopped (adjust to taste)
• ½ cup chopped green onions (optional)

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the creamed corn, shredded cheddar cheese, chopped jalapeños, and green onions (if using) until evenly distributed.
6. Transfer the batter into the prepared skillet or baking dish and spread it evenly.
7. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool slightly before slicing. Serve warm with butter or your favorite dishes.

Notes

• Adjust jalapeño quantity based on your heat preference.
• Serve with chili for a complete meal.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg