Spicy Mexican Cornbread: A Cheesy Southwestern Delight

Absolute Mexican Cornbread: A Flavorful Southwestern Twist

This recipe for mexican cornbread is the best. Moist and packed with flavor from bits of corn, chiles, and cheese baked in for a tasty spin on a classic dish.

Why You’ll Love This Mexican Cornbread

• Bold Tex-Mex flavors with a subtle jalapeño kick.
• Soft, moist crumb studded with sweet corn kernels.
• Quick prep makes it the perfect dinner side or snack.
• Customizable heat level—feel free to add extra chiles!

Key Ingredients for Savory Mexican Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• ½ cup melted butter, plus more for greasing
• 1 (15 oz) can whole kernel corn, drained
• 1 (4 oz) can diced green chiles, drained
• 1 jalapeño, seeded and minced (optional)
• 1 cup shredded cheddar cheese
• ¼ cup chopped fresh cilantro

How to Make This Delicious Mexican Cornbread

1. Gather all ingredients and preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs. Stir in buttermilk and melted butter until smooth.
4. Pour the wet mixture into the dry ingredients; stir until just combined—lumps are okay!
5. Fold in drained corn, diced chiles, minced jalapeño, shredded cheddar, and chopped cilantro.
6. Transfer the batter to the prepared dish and smooth the top with a spatula.
7. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden-brown.
8. Allow to cool slightly before slicing into 12 squares. Serve warm with butter or a drizzle of honey.

Chef’s Tips for Perfect Cornbread

• Room-temperature ingredients: Bring eggs and buttermilk to room temp for a uniform bake.
• Don’t overmix: Overworking the batter can make the crumb tough.
• Spice it up: Swap jalapeño for serrano peppers for extra heat.
• Make-ahead magic: Bake a day ahead, store covered, then reheat at 300°F for 10 minutes.

Your next gathering will shine with the savory goodness of homemade mexican cornbread.