Homemade Easy Mexican Cornbread Recipe That Is Perfect For Any Occasion!
This Mexican-inspired cornbread is both effortless and incredibly tasty, made with a blend of cornmeal, flour, cheddar cheese, green onions, and jalapenos.
It's delightfully moist with a subtle sweetness and a touch of spiciness from the jalapenos.
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Cornbread is a great side dish for cozy soups or chilies, but especially for Steak Picado (Bistec Picado) and Spiced Butternut Squash Soup.
Ready for the oven in just 10 minutes, no special equipment or stand mixer is required.
This Mexican-style cornbread recipe is perfect for a busy weeknight dinner or a relaxed Sunday meal and will quickly become a family favorite.
Why You'll Love This Recipe?
- This easy recipe combines fresh yet simple ingredients to create a perfect flavor balance.
- Preparing this classic cornbread recipe is extremely easy, making it convenient for any occasion.
- Flavored with green onions, cheddar cheese, and spicy jalapeño peppers, this Mexican cornbread is a delicious favorite of the whole family.
- The leftovers would keep fresh for up to 3 months in the freezer!
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Cornmeal - It's a type of coarse flour ground from dried corn and is a common staple food that can have coarse, medium, and fine consistencies. This recipe requires medium coarse cornmeal that is widely available at large supermarkets or Amazon.
- Flour - Plain white flour or all-purpose flour is what we need for this fluffy and moist cornbread. You can also use whole wheat flour for a healthier option.
- Eggs - I use free-range or organic eggs whenever possible. Ensure that the eggs are fresh and at room temperature.
- Milk - Most recipes call for buttermilk, but full-fat milk also works great with this recipe.
- Butter - A good quality unsalted butter adds richness and moisture to baked goods.
- Jalapenos -They add spiciness to the bread; however, you can remove the seeds and membrane to make it milder. You can substitute it with green chilies or green bell peppers.
- Green onions - Just to add a bit of color and texture.
- Cheese - I use extra mature cheddar for a touch of sharpness, but feel free to use your favorite hard cheese that's available.
How to Make Mexican-Inspired Cornbread?
Making this homemade Easy Mexican Cornbread Recipe is pretty straightforward.
However, there are a few tips and tricks that you should follow to achieve the best results:
Preheat your oven to 180°C (350°F).
Begin by melting the butter, then let it cool to room temperature.
Grease a 23 cm (9") springform cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the melted unsalted butter, milk, and eggs.
In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt.
Mix these dry ingredients thoroughly.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
Now, fold in the finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter.
Ensure they are evenly distributed.
Pour the cornbread batter into the prepared springform cake pan, spreading it out evenly.
Bake in the preheated oven for approximately 30-35 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.
Top Tips From the Chef
- Ensure that your eggs and milk are at room temperature. This helps create a smoother batter and ensures even baking.
- Avoid overmixing the batter. Mix until just combined to prevent a dense texture in your cornbread.
- Adjust the spiciness of your cornbread by adding or removing jalapeno seeds and membrane. Keep some seeds for extra heat or remove them for a milder flavor.
- I usually use cheddar cheese for this recipe, however, feel free to experiment with other cheese varieties like pepper jack cheese or Monterey Jack cheese for different flavor profiles.
- Allow the cornbread to cool in the pan for a few minutes before removing it. This helps it set and prevents it from falling apart when sliced.
What to Serve with Homemade Cornbread?
- Chili - A classic pairing! Whether it's beef chili, vegetarian chili, or even white chicken chili, the combination of warm cornbread and chili is a comfort food favorite.
- Soup - This classic corn bread complements soups beautifully. Serve it alongside Roasted Red Pepper and Tomato Soup, Wild Garlic Soup, or any of your favorite soups for a hearty meal.
- BBQ - Cornbread's sweetness and texture make it a perfect side dish for barbecued meats. Enjoy it with pulled pork, ribs, brisket, or grilled chicken.
- Dips and Salsas - Pair jalapeno cornbread with a variety of dips and salsas. It's especially great with guacamole, Mango Pico de Gallo - Fresh Mango Salsa, or Smoked Salmon Pate.
- Eggs and Breakfast - This wonderful recipe for Mexican cornbread makes an excellent side for breakfast or brunch. Serve it with scrambled eggs, or bacon, or as a base for a breakfast sandwich.
Storage Instructions
If you plan to consume the cornbread within a day or two, you can store it at room temperature.
Place the cornbread in an airtight container or wrap it in plastic wrap to keep it from drying out.
For longer storage, it's best to refrigerate the cornbread.
Allow it to cool to room temperature, then place it in an airtight container or a resealable plastic bag.
Properly stored, it can last in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Recipe FAQS
Mexican cornbread is a type of regular cornbread that incorporates Mexican-inspired ingredients such as jalapenos or green chiles, cheddar cheese, and sometimes green onions.
It often has a slightly spicy and savory flavor.
Yes, you can make gluten-free Mexican cornbread by using a gluten-free flour blend in place of regular all-purpose flour.
Ensure that the cornmeal and other ingredients are also gluten-free.
If you prefer a milder cornbread, you can substitute jalapenos with bell peppers or omit them altogether.
This will give you a similar texture without the spiciness.
Related Recipes
For more delicious Mexican food recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delightful Easy Mexican Cornbread Recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Easy Mexican Cornbread Recipe
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
- 1 9" springform cake tin
Ingredients
- 40 g unsalted butter (melted)
- 2 medium eggs (at room temperature)
- 1 cup milk (at room temperature)
- 100 g cornmeal
- 150 g plain white flour / all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon caster sugar
- ½ teaspoon salt
- 1 jalapeno (finely chopped)
- 2 green onions (finely sliced)
- 100 g cheddar cheese (grated)
Instructions
- Begin by melting the butter, then let it cool to room temperature.
- Preheat your oven to 180°C (350°F).
- Grease a 23 cm (9") springform cake pan or line it with parchment paper.
- In a mixing bowl, whisk together the melted unsalted butter, milk, and eggs.
- In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
- Now, fold in the finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter. Ensure they are evenly distributed.
- Pour the batter into the prepared springform cake pan, spreading it out evenly.
- Bake in the preheated oven for approximately 30-35 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
- Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.
Notes
- Ensure that your eggs and milk are at room temperature. This helps create a smoother batter and ensures even baking.
- Avoid overmixing the batter. Mix until just combined to prevent a dense texture in your cornbread.
- Adjust the spiciness of your cornbread by adding or removing jalapeno seeds and membrane. Keep some seeds for extra heat or remove them for a milder flavor.
- I usually use cheddar cheese for this recipe, however, feel free to experiment with other cheese varieties like pepper jack or Monterey Jack for different flavor profiles.
- Allow the cornbread to cool in the pan for a few minutes before removing it. This helps it set and prevents it from falling apart when sliced.
Nutrition
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Nia says
This cornbread turned out great. Nice texture with a little kick from the peppers. It went really well with chili.