Mexican Cornbread
Mexican Cornbread is the perfect side to serve with all your favorite Mexican dishes as it combines basic cornbread ingredients and elevates it with the addition of cream corn, green chilies, and cheese. This is light and fluffy and full of so much flavor!
Mexican Cornbread
For most of my adult life, I have always relied on boxed cornbread mix, but a few years ago I was struggling to find it at the store, so I decided to try and make it at home. I was so surprised by how simple it is to make! From there I have expanded my love for homemade cornbread to this Mexican cornbread recipe that you are going to love!
If you are looking for the perfect side for all your Mexican dishes, soups, and all your chili recipes then you are going to love this Mexican Cornbread. It is full of immense flavor and so easy to make.
Pair this with Instant Pot Mexican Pasta or our Air Fryer Mexican Street Corn as well!
How to Make Mexican Cornbread
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- In a bowl, whisk together the melted butter and sugar until well blended. Add the eggs, corn, and green chiles. Stir in the cheese.
- In a different bowl, whisk together flour, corn flour, baking powder, salt.
- Combine the flour mixture with the wet mixture, stirring just until blended.
- Transfer the batter to the prepared baking dish.
- Bake for 1 hour or until golden brown.
- Allow to cool for 10 minutes prior to slicing into squares and serving.
Tips Tricks and FAQs
1. If you prefer you can swap out your green chilies for jalapenos. Just be sure to remove the seeds and membranes or you might have a very spicy cornbread on your hands.
2. Try different varieties of cheese. You can use cheddar and Monterey Jack cheese for another great flavor combination.
3. If you want a crispy crust, be sure to butter then ban prior to adding the cornbread batter to it.
Storage
You will want to store your Mexican cornbread in the fridge, covered. This will last up to 5 days.
Freezer
This dish freezes really well. Wrap the pan in plastic wrap and then in foil and freeze. This will last up to 2 months. When you are ready to enjoy, thaw in the fridge and then reheat in the oven.
Can you reheat Mexican cornbread?
You will want to reheat your Mexican cornbread in the oven. Wrap it in foil and reheat at 350 degrees for about 10 minutes. Check the temperature of the bread and keep warming til it reaches your desired temperature.
Do you eat this hot or cold?
When it comes to Mexican cornbread you want to cool it prior to eating. If you do not let it cool it will be mushy.
What do you serve with Mexican cornbread?
There are many things you can serve with Mexican cornbread. Try it with
- Butter
- Honey
- Topped with jalapenos
- Topped with cheese.
Mexican Cornbread
Mexican Cornbread is the perfect side to serve with all your favorite Mexican dishes as it combines basic cornbread ingredients and elevates it with the addition of cream corn, green chilies, and cheese. This is light and fluffy and full of so much flavor!
Ingredients
- 1 cup salted butter, melted
- 1 cup sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 1 (4 ounce) can chopped green chiles
- 1 cup fiesta or Mexican blend cheese
- 1 cup all-purpose flour
- 1 cup yellow corn flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- In a bowl, whisk together the melted butter and sugar until well blended. Add the eggs, corn, and green chiles. Stir in the cheese.
- In a different bowl, whisk together flour, cornflour, baking powder, salt.
- Combine the flour mixture with the wet mixture, stirring just until blended.
- Transfer the batter to the prepared baking dish.
- Bake for 1 hour or until golden brown.
- Allow cooling for 10 minutes prior to slicing into squares and serving.
Notes
*Adapted from all recipes
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 348Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 112mgSodium: 440mgCarbohydrates: 37gFiber: 1gSugar: 18gProtein: 7g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
