Looking for a cheesy, golden twist on a Southern favorite? This Mexican Cornbread recipe delivers spicy flavor, melty cheddar, and vibrant veggies all in one pan. It’s perfect for family dinners, chili nights, or bringing something unforgettable to the table at your next potluck. In this article, I’ll share my go-to recipe, step-by-step instructions, pro tips, serving ideas, and answers to common questions. Whether you’re new to homemade cornbread or a cast-iron pro, you’ll love how easy—and flavorful—this variation is. Let’s dive into the story behind it and see why this isn’t your grandma’s cornbread.
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Cornbread With a Kick – My Family’s Favorite
When I first started experimenting in the kitchen, cornbread was one of those recipes I kept coming back to. Simple, hearty, and comforting. But then one chilly fall evening here in Asheville, I decided to push it further. I tossed in a can of green chilies, some chopped red bell pepper, sharp cheddar, and creamed corn—and boom. That first bite was magic.
I remember that night like it was yesterday. The cornbread was still warm, the butter melting into every golden crevice. My wife looked up between bites and said, “You’ve gotta write this one down.” And so, Mexican Cornbread became a staple at our house.
What I love most is its versatility. It’s bold enough to stand on its own, but also plays well with others—soups, BBQ, eggs, you name it. That sweet-savory combo with the gentle heat from the chilies hits every craving at once.
You don’t need fancy tools. Just a good mixing bowl, a wooden spoon, and a cast iron skillet or 9×9 baking dish. Like all the best comfort food, it’s built on simple ingredients coming together to create something unforgettable.
I’ll show you the exact recipe —plus tricks I’ve learned over time to get that perfect golden crust and moist, fluffy middle every single time. Ready to try a twist on tradition?
Mexican Cornbread
Equipment
- 9×9-inch baking dish or cast iron skillet
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Whisk (for mixing batter)
- Spatula (for folding and spreading)
- Knife and cutting board (for chopping vegetables)
- Measuring cups and spoons
- Oven
- Toothpick (for testing doneness)
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1 1/2 cups shredded sharp cheddar cheese
- 1 15 oz can creamed corn
- 1/2 cup chopped green chilies canned or fresh
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green onions
- Butter for topping optional
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or cast iron skillet.
- In a large bowl, whisk together 🌽 cornmeal, 🥣 flour, 🧂 baking powder, 🧄 garlic powder, 🌶️ chili powder, and 🧂 salt.
- In a separate bowl, mix together 🥛 buttermilk, 🥚 eggs, and 🧈 melted butter until fully combined.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Fold in 🧀 cheese, 🌽 creamed corn, 🌶️ green chilies, 🌶️ red bell pepper, and 🧅 green onions.
- Pour the batter into the prepared baking dish and smooth the top evenly.
- Bake for 35–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool slightly before slicing. Top with a pat of 🧈 butter if desired and serve warm.
Mexican Cornbread Ingredients That Make It Pop
The Secret Ingredients That Bring the Heat & Flavor
Mexican cornbread isn’t just regular cornbread with cheese—it’s a full-on flavor upgrade. The magic comes from the balance between savory, spicy, and sweet. Here’s what gives this version its signature punch.
Yellow cornmeal brings that classic texture and nutty flavor, while all-purpose flour helps create structure. You’ll mix in baking powder for rise, and season with a trio of flavor-enhancing spices: garlic powder, chili powder, and salt. These pantry staples may be simple, but together they wake up every bite.
Then we bring in the stars of the show: shredded sharp cheddar cheese, creamed corn, and chopped green chilies. The cheese adds richness, while the creamed corn makes it moist and slightly sweet. Green chilies offer a mild heat that doesn’t overpower, perfect for family meals.
And don’t skip the red bell pepper and green onions. They don’t just add color—they bring in crunch, tang, and depth that elevate every slice.
To bind it all? A mix of buttermilk, eggs, and melted unsalted butter. Buttermilk gives it tang and tenderness, and butter adds richness and that perfect golden finish on top.
Want to explore other Mexican-inspired recipes? Try this Mexican Street Corn Pasta Salad or pair it with a Baked Ground Beef Enchiladas.
Simple Swaps and Additions for Every Pantry
No buttermilk? No problem. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes. It works just as well in this Mexican cornbread recipe.
Prefer spicier results? Substitute jalapeños for green chilies, or mix in a few dashes of hot sauce. Love smoky flavors? Try a touch of chipotle powder instead of chili powder.
For a gluten-free version, simply replace the all-purpose flour with your favorite gluten-free blend. You may need to test for texture, but it holds together beautifully thanks to the eggs and cheese.
You can also make this Mexican cornbread recipe more indulgent by adding crumbled cooked chorizo or bacon bits—just fold them in when you add the cheese and vegetables. Or, for a touch of Southern sweetness, add 1–2 tablespoons of honey to the wet mixture.
Looking for a vegetarian-friendly combo? Pair this with our easy Vibrant Sweet Potato and Black Bean Bowl or Zucchini Fries.
No matter how you tweak it, this cornbread remains forgiving and flavor-packed. That’s the beauty of homemade recipes—they adapt to your pantry and tastebuds.
Step-by-Step Mexican Cornbread Recipe You’ll Want on Repeat
From Mixing Bowl to Oven: How to Make It Perfect
Cooking Mexican cornbread is a rewarding, no-fuss process. Here’s how to do it right the first time and every time.
Step 1 – Preheat & Prep:
Start by preheating your oven to 375°F (190°C). This ensures your cornbread rises evenly and forms that golden crust we all love. Grease a 9×9-inch baking dish or a cast iron skillet generously with butter or nonstick spray. A well-seasoned cast iron skillet also adds unbeatable texture.
Step 2 – Combine Dry Ingredients:
In a large bowl, whisk together:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon salt
This mix is the base—rich, fragrant, and ready for flavor to join the party.
Step 3 – Mix Wet Ingredients:
In a separate bowl, combine:
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
Whisk until smooth. The buttermilk adds tang and tenderness, the eggs provide structure, and the butter seals the deal with richness.
Step 4 – Combine Wet and Dry:
Slowly pour the wet ingredients into the dry. Stir just until combined. Avoid overmixing—lumps are okay! Overworking the batter leads to tough cornbread.
Step 5 – Fold in the Flavor Bombs:
Gently fold in:
- 1½ cups shredded sharp cheddar
- 1 can (15 oz) creamed corn
- ½ cup chopped green chilies
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped green onions
This is where the magic happens. The batter will look chunky, rich, and colorful—exactly as it should.
Step 6 – Bake:
Pour the batter into your prepared pan or skillet and smooth the top with a spatula. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7 – Cool & Serve:
Let the cornbread rest for 10 minutes before slicing. Top with a small pat of butter for a melt-in-your-mouth finish.
Looking for something to pair with it? Serve this alongside our Hearty Cincinnati Chili with a Skyline Twist or this comforting Slow-Cooked Cowboy Beans.
Common Mistakes to Avoid When Baking Mexican Cornbread
Even simple recipes can go sideways if you’re not careful. Here are a few tips to ensure your Mexican cornbread comes out perfectly every time:
- Don’t overmix: Once the dry and wet meet, mix just until combined. Overworking the batter makes the crumb tough.
- Use room-temperature eggs and buttermilk: This helps everything blend evenly and avoids shock to the batter.
- Preheat the skillet: If you’re using cast iron, place it in the oven while it preheats. This gives you that sizzling bottom crust.
- Check doneness early: Oven temperatures can vary. Start testing with a toothpick at 35 minutes to avoid drying it out.
Want to go beyond the basics? Try baking it in muffin tins for easy-to-serve portions at picnics or parties. And don’t forget to explore our Chicken Burrito Wraps for pairing idea that impress.
Serving Mexican Cornbread Right (And Saving It for Later)
Best Ways to Serve Mexican Cornbread for Dinner or Potlucks
This Mexican cornbread is the kind of dish that disappears quickly—especially when served warm. The crispy edges, cheesy interior, and flecks of peppers make it a showstopper, whether it’s the main event or a sidekick.
As a side, it pairs beautifully with chili, soups, and BBQ. I love serving it next to a bowl of Slow cooker pot roast or Mississippi chicken slow cooker with a dollop of sour cream. It balances heat with creamy richness.
Want it for brunch? Slice and serve it with eggs, avocado, and a sprinkle of hot sauce. Add crispy bacon on the side, and you’re in heaven.
For a potluck or picnic, bake it in muffin tins. Just reduce the baking time to about 18–20 minutes. They’re easy to grab, perfectly portioned, and just as flavorful. Plus, they travel well and hold up at room temperature.
You can also cube cooled cornbread into hearty croutons. Toast the chunks in a pan with a touch of olive oil and toss them into a Mexican Caesar salad. That cornbread crunch is unforgettable.
Need a full Tex-Mex meal idea? Pair this dish with our crowd-pleasing Cheesy Ranch Potatoes or Cheesy Sausage-Stuffed Breakfast Enchiladas with Gravy for a satisfying combo.
Storing, Freezing, and Reheating for Fresh Taste Anytime
This cornbread stores like a dream. Here’s how to keep it fresh without losing that texture and flavor:
To store:
Cool completely. Then wrap tightly in foil or plastic wrap and refrigerate for up to 4 days. The moisture from the veggies and cheese keeps it soft, even when chilled.
To freeze:
Slice into portions and wrap each slice individually in plastic wrap. Store in an airtight bag or container in the freezer for up to 2 months. Label and date for easy tracking.
To reheat:
Microwave slices for 20–30 seconds for a quick fix. Want to bring back the crisp edges? Pop them in the oven at 350°F for 5–7 minutes or heat in a buttered skillet on the stovetop.
Pro tip: Add a small dish of water in the microwave to prevent dryness while reheating.
Want to take it next-level? Toast a leftover slice, spread it with avocado, and top with a fried egg for a spicy breakfast you’ll crave again tomorrow.
Need more weekday meal prep ideas that freeze well? Check out our Tex-Mex Quinoa Bowl with Guacamole Drizzle to build your stash.
FAQs
What is the difference between cornbread and Mexican cornbread?
Traditional cornbread is more basic—cornmeal, flour, eggs, and milk. Mexican cornbread, on the other hand, is loaded with extras like cheese, green chilies, peppers, and creamed corn. It’s more flavorful, moist, and often has a little heat.
What do you eat with Mexican cornbread?
Mexican cornbread pairs perfectly with chili, soups, BBQ, fried chicken, or a big Tex-Mex casserole. It also makes a tasty breakfast side with eggs and salsa. For party spreads, serve it with dips or top it with pulled pork for a twist.
Can I make Mexican cornbread without buttermilk?
Yes! You can substitute buttermilk by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5–10 minutes before using. It adds a similar tang and helps with the texture.
How do I store and reheat Mexican cornbread?
Wrap leftovers tightly and refrigerate for up to 4 days. To reheat, microwave slices for 20–30 seconds or warm them in the oven at 350°F to bring back the crispy edges. You can also freeze it for up to 2 months.
There’s something comforting about pulling a warm skillet of Mexican cornbread from the oven. It’s a simple, affordable recipe that turns basic ingredients into something bold, flavorful, and crowd-pleasing. Whether you’re feeding a family, impressing guests, or meal-prepping for the week, this recipe delivers every time.
Trust me—once you make it, it’ll earn a permanent spot in your rotation.
