Mexican Cornbread Recipe (2024)

Easy Mexican Cornbread Recipe

Are you looking for the moistest, most amazing cornbread ever? You found it! This Mexican-style cornbread has it all.

It's not only loaded up with lots of melty Mexican cheeses, kernels of sweet corn, and spicy jalapeno peppers, but it's also super moist from a "secret ingredient" I've been using for years to make the best cornbread.

There's no need to buy a box of Jiffy cornbread mix or anything else from the store. Everything you need is right here.

Let's talk about how to make Mexican cornbread, shall we?

Mexican Cornbread Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Whole Milk.
• Melted Butter.
• Large Eggs.
• Creamed Corn. Creamed corn is the "secret ingredient" that make the cornbread nice and moist.
• Cornmeal.
• All Purpose Flour.
• Sugar.
• Baking Powder.
• Baking Soda.
• Salt and Pepper. To taste.
• Jalapeño Peppers.
• Shredded Mexican Cheese Blend. Use your favorites like asadero, machego, chihuahua, though you can also use melty cheeses like Monterey jack cheese, sharp cheddar cheese, or pepper jack cheese.
• Corn Kernels. Frozen or canned are great.

How to Make Mexican Cornbread - the Recipe Overview

Separately whisk together the wet ingredients in a bowl and the dry ingredients in another bowl, then combine them.

Be sure not to overmix for the best cornbread texture.

Stir in the jalapenos, shredded Mexican blend of cheese, and corn kernels, if using them.

Pour the batter into a lightly oiled baking dish (or a cast iron skillet) and bake until the cornbread sets - nice and golden brown - and a toothpick inserted comes out dry in the center.

I like to top the cornbread mix with extra shredded cheese before baking.

Cool to room temperature, then slice and serve. Resist the temptation to slice it right away. It is best to let it cool enough to properly set for perfect cornbread.

Keep warm covered in aluminum foil.

Boom! Done! Your Mexican cornbread is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.

Recipe Tips & Notes

• Creamed corn is key for moisture, texture, and also a touch of sweetness that balances out the heat.
• For milder cornbread, skip the jalapenos and use a can of green chilies instead.

Serving Mexican Cornbread

Mexican cornbread is a great side dish for larger pots of chili, soups, or stews. Serve it with some of these recipes.

• Chili Colorado
• Chili con Carne
• Texas Chili
• Chicken Enchilada Soup
• Caldo de Res (Mexican Beef Soup)
• Easy Taco Soup

Storage & Leftovers

Mexican corn bread will last up to 5 days in the refrigerator in a sealed container. You can enjoy it cold, or reheat in the oven or toaster oven to enjoy again.

You can also freeze it for 2-3 months in freezer-safe plastic wrap.

That's it, my friends. I hope you enjoy this Mexican cornbread recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

• The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

• Jalapeno Cornbread
• Skillet Cornbread
• Cornbread Dressing
• Cornbread Muffins
• Candied Jalapenos (great on top!)
• Hot Honey(drizzle it over your cornbread!)