Fluffy and buttery, this Mexican cornbread is one of the best cornbreads you will ever have. The batter for this easy side dish can be made in under 10 minutes. Bake it while you do the other dinner preps.
Just like Cilantro Lime Rice, Mexican Horchata, Mexican Rice or Refried Beans, this recipe is also a classic.
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About This Recipe
Mexican cornbread is a soft, moist, and decadent quick cornbread made from cornmeal. Made from scratch, this cornbread recipe is the perfect side to serve with your Mexican-style meals.
Mexican Cornbread is sweet, spicy, and has a little tanginess to it. Sometimes people make it with fresh or creamed corn kernels.
This recipe is a little twist to the classic Southern cornbread. I have added cheese and Jalapenos, which make this bread extra delicious and spicy, and give it a Mexican flare. It is an easy recipe that doesn’t require any effort.
The best part is that the batter for this cornbread can be made in under 10 minutes, it needs no special equipment and uses very basic ingredients. Whip the batter and shove it in the oven and it is ready while you do the other dinner preps.
This Mexican Cornbread is,
- A Classic Recipe
- Sweet, Spicy and Tangy
- Easy to make
- Moist
- Perfect for everyday meals
Ingredients
Cornmeal: Depending on whether you like grainy or smooth cornbread you can choose the variety of cornmeal. I personally like medium-ground cornmeal as it lends a great texture to the cornbread. You can even use regular or finer cornmeal. It works well too.
All-purpose flour: It gives the body and texture to the bread. Use whole wheat flour to make this bread 100% whole grain.
Baking Powder and Baking Soda: Use a mix of both to get the perfect rise and fluffiness.
Buttermilk: Buttermilk adds softness and moisture to this bread. It also adds a little tanginess and balances the spice and sweetness of the cornbread. If you don’t have buttermilk, just add a few drops of lime juice in milk and let it sit for 5 minutes. Your buttermilk is ready.
Granulated Sugar: It balances the flavor perfectly.
Jalapeno: Jalapeno add the required heat and spice to the cornbread. You can remove the seeds to reduce the heat. Increase the amount if you like more heat. I have used fresh Jalapeno but canned also works great.
Cheese: I have used cheddar cheese to add the gooey goodness to Mexican cornbread. You can use any cheese that you like. Colby Jack, Pepper Jack, Gouda, or a Mexican blend works great. You can even increase the amount.
How to make Mexican CornBread?
Preheat the oven to 375 degrees F (180 degrees C). Grease a 9-inch cake pan with butter and line it with parchment paper. I only line the pan at the bottom but you can line the sides too.
Add ¾ cup cornmeal, 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, and 1 tbsp sugar in a medium-size mixing bowl and mix well using a wire whisk.
Mix ½ cup vegetable oil, 2 eggs and 1 and ½ cup buttermilk in another medium size mixing bowl.
Now mix dry ingredients with wet ingredients using a wire whisk just until combined. Do not over mix at this stage otherwise the bread will come out dense.
Fold ½ cup chopped onion, 1 chopped Jalapeno, and cheddar 1 cup shredded cheese in the batter using a silicon spatula.
Pour the batter in the prepared pan.
Keep the pan in the middle rack of the oven and bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and let it cool for 5 minutes. Transfer the bread on a cooling rack and gently remove the parchment paper. Cool completely. Cut into slices and serve.
Frequently Asked Questions
You can make a layered cornbread to make it a wholesome and complete meal in itself.
You can layer ground beef, minced meat, bacon, sausages, vegetable, or a mix of meat and vegetables.
To make layered cornbread, prepare a 9-inch cake pan. Grease and line it. Now pour half the batter in the pan.
Top it with a layer of your choice – beef, meat, or vegetables. Now pour the rest of the batter over it. Add Jalapenos and onions as well.
Depending on your tolerance for heat, add Jalapenos. Now, bake it as per the instructions below.
If you are making the cornbread with a ready-made mix, then add in milk, melted butter, egg, onion, Jalapeno, cheese and give it a mix. You can also add some green onions.
Add in the baking pan and bake for about 20-25 minutes or until the toothpick inserted comes out clean.
Yes, of course, you can! Some people even make muffins out of the same batter, which makes for a great snack.
Storage Suggestions
You can refrigerate the cornbread for up to 4-5 days in an airtight container.
You can freeze this bread too. Wrap the cornbread in a freezer-safe wrap or pack it in ziplock and freeze it for up to 3 months.
To reheat, take the cornbread out from the refrigerator and heat a little butter in a cast iron pan or skillet on a stove. Once melted, arrange the cornbread slices on the pan and toast it from both sides.
You can even toast it in a toaster. Heating it in the microwave will make it hard and chewy.
Serving Suggestions
You can eat it as a meal by itself or serve it as an accompaniment.
Serve it with chili, stews, pinto beans, refried beans or a hearty soup.
You can also serve it with mac n cheese or some salad.
Try out my Instant Pot Taco Soup, Vegetable Chowder, or Instant Pot Chicken Stew to pair with this bread.
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Recipe Card
Mexican Cornbread Recipe
Equipment
Ingredients
- ¾ cup cornmeal (use fine, medium, or coarsely ground depending on your liking)
- 2 cups all purpose flour (use whole wheat flour for a healthier version)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 and ½ cup buttermilk (If buttermilk is not available, add 4-5 drops of lime juice in 1 and ½ cups of milk and keep aside for 5 minutes. Use this mixture in place of buttermilk.)
- ½ cup chopped onion
- 1 chopped Jalapeno (fresh or canned)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (180 degrees C). Grease a 9-inch cake pan with butter and line it with parchment paper. I only line the pan at the bottom but you can line the sides too.
- Add ¾ cup cornmeal, 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, and 1 tbsp sugar in a medium-size mixing bowl and mix well using a wire whisk.
- Mix ½ cup vegetable oil, 2 eggs and 1 and ½ cup buttermilk in another medium size mixing bowl.
- Now mix dry ingredients with wet ingredients using a wire whisk just until combined. Do not over mix at this stage otherwise the bread will come out dense.
- Fold ½ cup chopped onion, 1 chopped Jalapeno, and 1 cup shredded cheddar cheese in the batter using a silicon spatula.
- Pour the batter into the prepared pan.
- Keep the pan in the middle rack of the oven and bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and let it cool for 5 minutes. Transfer the bread on a cooling rack and gently remove the parchment paper. Cool completely. Cut into slices and serve.
Did you make this recipe? Let me know!