If you are searching for a comforting, flavorful, and slightly spicy bread that brings a vibrant twist to a classic, this Mexican Cornbread Recipe is about to become your new obsession. Loaded with cheesy goodness, a hint of heat from jalapeños, and bursts of sweet corn, it perfectly balances moistness and crumbly texture. Whether you are pairing it with a hearty stew or serving it as a snack, this cornbread brings lively colors and bold flavors that celebrate the soul of Mexican-inspired cooking.
Ingredients You’ll Need
Getting this Mexican Cornbread Recipe just right is all about choosing simple ingredients that pack a punch together. Each item plays a crucial role: the cornmeal creates the distinctive grainy texture, while the cumin and cayenne add a lively depth of flavor and a subtle kick that keeps things interesting.
- 1 cup cornmeal: The essential base that gives authentic cornbread its signature texture and taste.
- 1 cup all-purpose flour: Helps balance the density of cornmeal, providing the perfect crumb structure.
- 1 tbsp baking powder: The leavening agent that ensures your cornbread rises beautifully and stays tender.
- 1/2 tsp salt: Enhances all the flavors without overpowering.
- 1/2 tsp ground cumin: Adds a subtle earthiness that brings a Mexican flair to the cornbread.
- 1/4 tsp cayenne pepper (optional): A gentle heat boost to excite your taste buds without overwhelming them.
- 1/2 cup milk: Provides moisture to keep the cornbread soft and delicate.
- 1/4 cup sour cream: Delivers richness and a slight tang, enhancing the bread’s moist texture.
- 2 large eggs: Binds the ingredients for structure and a fluffy finish.
- 1/4 cup unsalted butter (melted): Adds a luscious richness and helps with browning.
- 1 cup shredded cheddar cheese: Gives that irresistible cheesy flavor which melts into pockets of gooey goodness.
- 1/2 cup corn kernels: Burst of sweetness and a fun pop in every bite.
- 1-2 jalapeño peppers (finely chopped): Delivers fresh, spicy notes that awaken your palate.
- 1/4 cup chopped green onions (optional): Introduces a crisp, mild onion flavor that complements the spice and cheese perfectly.
How to Make Mexican Cornbread Recipe
Step 1: Preheat your oven
Start by heating your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line an 8-inch round pan with parchment paper to ensure your cornbread releases easily after baking.
Step 2: Combine dry ingredients
In a spacious mixing bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, and cayenne pepper if you want that extra touch of heat. This blend builds the flavor foundation and helps the cornbread rise beautifully.
Step 3: Mix wet ingredients
In another bowl, whisk the milk, sour cream, eggs, and melted butter until everything is smooth and well combined. This mixture adds moisture, richness, and the binding agents needed for perfect texture.
Step 4: Combine wet and dry ingredients
Pour the wet mixture into the dry ingredients and gently stir together until just combined. Avoid overmixing to keep your Mexican Cornbread Recipe tender and light.
Step 5: Add the fillings
Fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeños, and green onions if you decided to include them. These fillings bring exciting bursts of flavor and contrasting textures that make this cornbread truly special.
Step 6: Bake
Spread the batter evenly into your prepared pan and pop it into the oven. Bake for about 25 to 30 minutes until a toothpick inserted into the center comes out clean and the top has a gorgeous golden brown color.
Step 7: Cool and serve
Let it cool for a few minutes to set before slicing. This Mexican Cornbread Recipe is best served warm, either alongside your favorite Mexican dishes or enjoyed solo with a pat of butter melting on top.
How to Serve Mexican Cornbread Recipe
Garnishes
To elevate the experience, top your cornbread slices with a dollop of sour cream, a sprinkle of chopped cilantro, or some fresh lime zest. These garnishes brighten the flavors and add freshness that makes each bite even more enticing.
Side Dishes
This cornbread pairs wonderfully with rich foods like chili con carne, smoky barbecued meats, or a vibrant bowl of guacamole and salsa. Its slightly spicy kick and creamy melted cheese balance hearty and spicy main dishes beautifully.
Creative Ways to Present
Think beyond standard squares; serve the cornbread cut into wedges alongside a colorful Mexican-inspired salad or use it as a base for mini open-faced sandwiches topped with avocado and grilled chicken. It also makes a fantastic vehicle for beans and melted cheese for a quick snack.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cornbread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. This keeps it moist and ready for a quick snack or side.
Freezing
This Mexican Cornbread Recipe freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to two months and thaw overnight in the fridge before reheating.
Reheating
Rewarm cornbread in the oven at 350°F (175°C) for 10 to 15 minutes to regain that freshly baked texture. You can also microwave a slice for about 20 seconds if you are short on time, but the oven method preserves its crispy edges best.
FAQs
Can I make this Mexican Cornbread Recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend suitable for baking. Just make sure it contains xanthan gum or a similar binder to maintain the right texture.
How spicy is this cornbread with jalapeños and cayenne?
The spice level is moderate and can be adjusted to your preference by reducing or omitting the cayenne and using fewer jalapeños. The heat complements the cheese and sweet corn without overpowering the flavors.
Can I use frozen corn for this cornbread?
Yes, frozen corn works perfectly. Just thaw and drain any excess moisture before folding it into the batter to avoid sogginess.
Is sour cream necessary in the recipe?
Sour cream adds moisture and a slight tang that enriches the cornbread’s flavor and texture, but if you don’t have it on hand, yogurt or buttermilk can be good substitutes.
What’s the best cheese to use if I don’t have cheddar?
Sharp white cheddar is ideal, but you can experiment with Monterey Jack, pepper jack for extra heat, or even a mild mozzarella if you want a softer cheese pull.
Final Thoughts
This Mexican Cornbread Recipe is more than just a side dish; it’s a celebration of flavors and textures that brighten up any meal. With its cheesy, spicy, and sweet elements, it invites you to create joyful moments around the table. I can’t wait for you to try it and add your own personal touches!
Print
Mexican Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread recipe offers a delightful twist on traditional cornbread, infusing it with spicy jalapeños, savory cheddar cheese, and sweet corn kernels. Perfectly moist and packed with bold flavors, it serves as a delicious side for Mexican meals or a tasty snack on its own.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
Wet Ingredients
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Mix-ins
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1–2 jalapeño peppers (finely chopped)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish or an 8-inch round cake pan with parchment paper to ensure the cornbread doesn’t stick.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if you choose to add some heat. This creates a uniform base for the batter.
- Mix wet ingredients: In a separate bowl, whisk together the milk, sour cream, eggs, and melted butter until the mixture is smooth and well combined. These ingredients provide moisture and richness to the cornbread.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing which can lead to a dense texture.
- Add the fillings: Fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeños, and green onions if using. These add bursts of flavor, texture, and a hint of spiciness.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool slightly for a few minutes before slicing. Serve warm alongside your favorite Mexican dishes or enjoy it on its own with a pat of butter.
Notes
- You can adjust the number of jalapeños depending on your preferred heat level.
- Using fresh corn kernels adds a sweeter flavor, but frozen or canned can be used as convenient alternatives.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives and use vegan cheese.
- Make sure not to overmix the batter to keep the cornbread light and tender.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
