The Best Homemade Mexican Cornbread Recipe
What You’ll Love About This Recipe
This homemade Mexican cornbread is a crowd-pleaser, packed with bold flavors and a perfect balance of sweet and savory. You’ll love how easy it is to make, with simple ingredients that come together in no time.
- Rich, cheesy goodness – Loaded with melted cheese and a hint of spice, every bite is irresistibly delicious.
- Moist and fluffy texture – The buttermilk keeps it tender, while the cornmeal adds just the right amount of crunch.
- Versatile and filling – Perfect as a side dish or hearty enough to enjoy on its own, it’s a meal everyone will crave.
Recipe
Add a touch of Southwestern flair to your dinner table with this wholesome and delicious homemade Mexican cornbread. Each bite offers a delightful combination of hearty cornmeal, zesty peppers, and melted cheese, creating a perfect balance of flavors. This recipe is easy to follow and delivers a tender, moist cornbread that pairs well with chili, soups, or as a standalone treat.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup shredded cheddar cheese
- 1 (4-ounce) can diced green chilies
- 1/2 cup corn kernels (fresh, frozen, or canned)
Instructions:
- Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, combine the milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded cheese, diced green chilies, and corn kernels.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before serving.
Notes:
- For added spice, include a diced jalapeño pepper.
- Gluten-free flour can be substituted for all-purpose flour for a gluten-free version.
Equipment:
- 8-inch square baking dish
- Mixing bowls
- Whisk
Time:
- Prep time: 10 minutes
- Cooking time: 25 minutes
Cuisine:
Mexican
Serving:
8 servings
Nutrition
This homemade Mexican cornbread is packed with flavor and nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 45 mg |
| Sodium | 350 mg |
| Total Carbs | 30 g |
| Dietary Fiber | 2 g |
| Sugars | 6 g |
| Protein | 6 g |
What To Serve With It
I love pairing this Mexican cornbread with a spicy chili—it’s a match made in comfort food heaven! For something lighter, a fresh salad with zesty dressing balances the bread’s richness perfectly. Honestly, these combos make the meal feel complete and so satisfying.
Spicy Chili Pairing
When pairing homemade Mexican cornbread with a dish, it’s hard to go wrong with a hearty, spicy chili—they’re practically made for each other. The sweet, crumbly texture of the cornbread complements the bold, smoky flavors of the chili, creating a perfect flavor combination. I love how the cornbread soaks up the rich sauce, balancing out the heat with its subtle sweetness. Plus, it’s a great way to cool your palate between bites of chili. Whether it’s beef, turkey, or vegetarian chili, the heat balance feels just right, making every bite satisfying. It’s comfort food at its best!
Refreshing Salad Option
While spicy chili and Mexican cornbread are a match made in comfort food heaven, sometimes you’ll want something lighter on the side. That’s where a revitalizing salad comes in! I love tossing together crisp vegetables like lettuce, cucumbers, and cherry tomatoes, then drizzling them with a tangy dressing made from lime juice, olive oil, and a hint of honey. It’s the perfect balance to the rich, savory flavors of the cornbread. Plus, it adds a pop of color to your plate! Trust me, this simple salad not only complements the meal but also keeps things fresh and satisfying.
