If you’re lookin’ to put a little spice in your life, I’ve got just the recipe for you—Mexican Cornbread. This ain’t your ordinary cornbread; we’re talkin’ about a soft, moist, and cheesy delight with just the right kick from jalapeños. Whether you’re cookin’ for a family dinner, a potluck, or just a cozy night at home, this Mexican Cornbread will bring a fiesta of flavors right to your table. It’s easy to whip up, versatile enough to pair with just about anything, and I promise, it’ll have everyone comin’ back for seconds. So, let’s get to bakin’!
Now, why should you make this Mexican Cornbread? Let me tell ya. First off, it’s got all the heartwarming comfort of classic cornbread, but with a zesty twist. This recipe is packed with flavor—from the sweetness of the corn to the spiciness of the jalapeños, and the creaminess of that Mexican cheese blend. It’s a perfect sidekick for your favorite dishes like chili, soups, or grilled meats, but it’s also satisfying enough to stand on its own. Plus, this recipe is super easy to make with simple ingredients you probably already have in your kitchen. Whether you’re a seasoned pro or a newbie in the kitchen, this Mexican Cornbread will make you look like a rockstar chef!
Ingredients:
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 1 can (14.5 ounces) creamed corn
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar (optional)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chopped jalapeño peppers
- 1 cup shredded Mexican cheese blend (Asadero, Manchego, Chihuahua, or Monterey Jack)
- 1 cup corn kernels (optional)
Step-by-Step Guide to Prepare Mexican Cornbread:
- Preheat Your Oven: Start by preheating your oven to 350°F (177°C). This ensures the cornbread bakes evenly and achieves that perfect golden-brown crust.
- Prepare the Wet Ingredients: In a small bowl, whisk together the whole milk, melted butter, eggs, and creamed corn until smooth and well combined. This mixture will add moisture and flavor to your cornbread, keeping it rich and tender.
- Mix the Dry Ingredients: In a larger mixing bowl, combine the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, salt, and black pepper. Stir these ingredients together until well mixed. The cornmeal adds texture, while the flour provides structure to the cornbread.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix, as this can make the cornbread tough. The batter should be slightly lumpy but evenly mixed.
- Add the Flavor Boosters: Fold in the chopped jalapeño peppers, shredded Mexican cheese blend, and corn kernels (if using). These ingredients add the signature flavors and textures that make this Mexican Cornbread so irresistible.
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with butter or cooking spray. Pour the batter into the prepared dish, spreading it evenly. If you like, sprinkle some extra shredded cheese on top for a deliciously cheesy crust.
- Bake to Perfection: Place the dish in the preheated oven and bake for 30-40 minutes, or until the cornbread is set and a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it towards the end.
- Cool and Serve: Let the cornbread cool slightly before slicing. This helps it firm up a bit and makes it easier to cut into neat squares. Serve warm and enjoy the melt-in-your-mouth goodness!
Expert Tips and Tricks:
- Use Room Temperature Ingredients: For best results, let your eggs and milk sit at room temperature for about 30 minutes before you start. This helps them blend more smoothly with the other ingredients.
- Control the Heat: Adjust the number of jalapeños based on your spice preference. For a milder cornbread, remove the seeds and membranes from the peppers.
- Don’t Overmix: Stirring too much can make the cornbread dense. Mix just until the ingredients are combined, and then stop.
- Add More Cheese: For extra gooeyness, add another half cup of cheese on top before baking.
- Check for Doneness: If the top is getting too brown, but the center is still wet, cover it loosely with aluminum foil and continue baking until done.
- Let It Rest: Allow the cornbread to cool for at least 10 minutes before slicing. This will make it easier to cut and serve.
15 Delicious Variations:
- Cheddar and Green Chili Cornbread: Swap the Mexican cheese blend for sharp cheddar and add a small can of diced green chilies for a tangy twist.
- Sweet and Spicy Cornbread: Add 2 tablespoons of honey or maple syrup for a touch of sweetness that balances the heat from the jalapeños.
- Bacon Jalapeño Cornbread: Add ½ cup of crumbled bacon to the batter for a smoky, savory flavor.
- Chorizo Cornbread: Mix in 1 cup of cooked and crumbled chorizo sausage for a hearty, meaty variation.
- Garlic and Herb Cornbread: Add 1 teaspoon of garlic powder and 2 teaspoons of mixed Italian herbs for a fragrant, savory cornbread.
- Cheesy Jalapeño Popper Cornbread: Add 4 ounces of cream cheese, cut into small cubes, and fold into the batter along with the jalapeños.
- Mexican Street Corn Cornbread: Mix in 1 cup of grilled corn, ½ cup of crumbled cotija cheese, and a sprinkle of chili powder for a street corn-inspired flavor.
- Vegan Mexican Cornbread: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), use non-dairy milk, and substitute vegan butter.
- Gluten-Free Cornbread: Use gluten-free all-purpose flour instead of regular flour to make it gluten-free.
- Southwestern Cornbread: Add 1 cup of diced red and green bell peppers, and ½ cup of black beans for a Southwestern flair.
- Spicy Cornbread: For a kick of heat, add 1 teaspoon of cayenne pepper or hot sauce to the batter.
- Cilantro Lime Cornbread: Mix in 2 tablespoons of chopped fresh cilantro and the zest of one lime for a fresh and tangy twist.
- Sun-Dried Tomato and Olive Cornbread: Add ½ cup of chopped sun-dried tomatoes and ¼ cup of sliced olives for a Mediterranean flair.
- Jalapeño Cornbread Muffins: Make this recipe in a muffin tin instead of a baking dish for individual servings. Bake for 15-20 minutes.
- Pineapple Jalapeño Cornbread: Add ½ cup of crushed pineapple (drained) to the batter for a sweet and spicy combination.
What to Serve with Mexican Cornbread:
- Chili: A big bowl of chili pairs perfectly with Mexican Cornbread—classic comfort food at its best.
- Barbecue Ribs: The sweetness of the cornbread complements the smoky flavor of BBQ ribs.
- Grilled Chicken: Serve with spicy grilled chicken for a satisfying, well-rounded meal.
- Pulled Pork: Top a slice of cornbread with pulled pork and a drizzle of BBQ sauce.
- Taco Soup: The cornbread can soak up all the delicious flavors of a hearty taco soup.
- Fajitas: Serve alongside sizzling fajitas for a Tex-Mex feast.
- Coleslaw: Add some crunch with a side of creamy coleslaw.
- Refried Beans: A spoonful of refried beans on the side adds a great creamy texture contrast.
- Mexican Rice: Cornbread pairs beautifully with fluffy, seasoned Mexican rice.
- Guacamole: A dollop of guacamole on top of warm cornbread is a unique treat.
- Black Bean Salad: A fresh black bean and corn salad adds a nice, refreshing crunch.
- Eggs: Top cornbread with a sunny-side-up egg for a delicious breakfast or brunch.
- Stuffed Peppers: Serve cornbread with Mexican-style stuffed bell peppers.
- Roasted Veggies: A side of roasted vegetables like zucchini, peppers, and onions works well.
- Chorizo Sausage: For a spicy option, serve with grilled or pan-fried chorizo sausage.
Storage Tips:
- Room Temperature: Mexican Cornbread can be stored at room temperature for up to 2 days. Just make sure it’s tightly wrapped or stored in an airtight container to keep it fresh.
- Refrigeration: For longer storage, place the cornbread in an airtight container and store it in the refrigerator for up to 5 days. Warm it up in the oven or microwave before serving to enjoy that fresh-baked taste.
- Freezing: To freeze, wrap individual slices in plastic wrap and then place them in a freezer bag. This way, you can grab a slice whenever you want. Cornbread can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the oven.
How Much Cornbread for Family Gatherings?
For family gatherings, you’ll want to ensure you have enough to go around, especially if your guests have a big appetite! A 9×13-inch pan typically yields about 12-16 pieces, depending on how you slice it. For larger gatherings (15-20 people), consider doubling the recipe and baking it in two pans. Trust me; this cornbread is so delicious that everyone will want seconds!
How Far in Advance Can I Make Mexican Cornbread?
Mexican Cornbread can be made up to 2 days in advance. Simply bake as directed, let it cool completely, and then store it in an airtight container at room temperature or in the refrigerator. If you want to make it even further ahead, you can bake it up to 3 months in advance and freeze it. Just be sure to wrap it well to prevent freezer burn.
Mexican Cornbread: A Flavorful Twist on a Classic Comfort Food
Ingredients
Instructions
- Start by preheating your oven to 350°F (177°C). This ensures the cornbread bakes evenly and achieves that perfect golden-brown crust.
- In a small bowl, whisk together the whole milk, melted butter, eggs, and creamed corn until smooth and well combined. This mixture will add moisture and flavor to your cornbread, keeping it rich and tender.
- In a larger mixing bowl, combine the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, salt, and black pepper. Stir these ingredients together until well mixed. The cornmeal adds texture, while the flour provides structure to the cornbread.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix, as this can make the cornbread tough. The batter should be slightly lumpy but evenly mixed.
- Fold in the chopped jalapeño peppers, shredded Mexican cheese blend, and corn kernels (if using). These ingredients add the signature flavors and textures that make this Mexican Cornbread so irresistible.
- Lightly grease a 9×13-inch baking dish with butter or cooking spray. Pour the batter into the prepared dish, spreading it evenly. If you like, sprinkle some extra shredded cheese on top for a deliciously cheesy crust.
- Place the dish in the preheated oven and bake for 30-40 minutes, or until the cornbread is set and a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it towards the end.
- Let the cornbread cool slightly before slicing. This helps it firm up a bit and makes it easier to cut into neat squares. Serve warm and enjoy the melt-in-your-mouth goodness!
