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Mexican Cornbread is a twist on our classic Best Jiffy Cornbread Mix Recipe. The ingredients are simple and you will love the flavor to serve with your favorite soups.
Cornbread makes the best side dish with our favorite soup recipes and to serve with Beans in a Crock Pot. This Mexican Cornbread is a family favorite because of addition of the cheese, green chiles and Mexican corn.
If you love this cornbread recipe, try Cornbread Casserole, Fried Cornbread Recipe and Gluten Free Jalapeño Cheddar Cornbread Recipe.
Table of Contents
Why This Recipe Works
This Mexican Cornbread bakes tender and moist with the best flavor. This cornbread is made from scratch with simple pantry ingredients. We love to serve topped with melted butter with our favorite crock pot soup recipes.
Change up your classic cornbread recipe and make this Mexican Cornbread Recipe. You will love the extra kick of flavor.
Ingredients
- Cornmeal – We used yellow cornmeal. No need to add in all purpose flour or baking powder as it already has leavening agents.
- Vegetable Oil – Use oil of your choice
- Mexican Corn – Make sure to drain the corn
- Shredded Mexican Cheddar Cheese – Substitute with Monterey Jack Cheese or Pepper Jack Cheese
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Spicy Cornbread – If you prefer a spicier cornbread, use hot diced green chilies instead of mild. This will give the cornbread a little kick.
- Sour Cream – For a more moist cornbread, add ¼ cup sour cream to the batter.
- Meat – This cornbread is tasty with the addition of ground beef.
- Cream Corn – You can also stir in cream-style corn to give the cornbread even more of a moist texture.
- Muffins – If you prefer you can make cornbread muffins with this recipe.
- Veggies – For even more flavor, we have added in chopped onion and bell peppers.
- Spices – We have added in a teaspoon salt and pepper for added flavor. Feel free to also add in a tablespoon of Mexican spices to enhance that Mexican flavor.
How to Make Mexican Cornbread
- Step 1 – Preheat the oven to 400 degrees F. Grease a 9-inch cast iron skillet or 9-inch square baking pan.
Step 2 – In a large bowl, stir together self-rising cornmeal, vegetable oil, buttermilk, and eggs until well combined.
Step 3 – Fold in the drained Mexican corn, shredded Mexican cheese blend, drained diced green chiles, and cilantro.
Step 4 – Pour the batter into the prepared skillet or baking pan.
Step 5 – Bake for 30-35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Step 6 – Let cool in the pan for 10 minutes before slicing and serving. Enjoy!
Expert Tips
- Baking Dish – Make sure to prepare baking dish by spraying cooking spray to easily serve the cornbread and makes cleanup a breeze. We have even made this in a cast iron skillet for delicious results.
- Combine Ingredients – Mix together wet ingredients and dry ingredients until everything is completely mixed together.
- Baking Time – Cooking time will vary depending on the baking dish that you use. You will know that your cornbread is finished baking when the top is golden brown.
Serving Suggestions
Easy Mexican Cornbread Recipe is delicious served with many recipes but we always serve it with the following recipes.
Frequently Asked Questions
In this recipe, you must use self-rising cornmeal or your cornbread will not rise.
Yes, you can use a mix and mix in the additional ingredients to make this Mexican Cornbread.
Store the leftovers in an airtight container at room temperature. The leftovers will last 3-4 days.
Yes, you can freeze Mexican Cornbread in a freezer safe container for up to 3 months. You can also freeze cornbread in slices wrapped in plastic wrap and aluminum foil. When ready to serve, thaw overnight in the fridge and then reheat in the microwave or oven.
More Easy Cornbread Recipes
Easy Side Dishes
Jalapeño Cornbread
Easy Side Dishes
Honey Cornbread Recipe
Quick Bread
Homemade Cornbread Recipe
We love hearing from you. If you make Mexican Cornbread Recipe, please leave us a comment or a star review.
Mexican Cornbread
Ingredients
- 2 cups self-rising cornmeal
- 1/4 cup vegetable oil
- 1 1/3 cups buttermilk
- 2 large eggs
- 1 can 11 ounces Mexican corn (corn with peppers), drained
- 1 cup shredded Mexican cheese blend
- 1 can 4 ounces diced green chilies, drained
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Grease a 9-inch cast iron skillet or 9-inch square baking pan.
- In a large bowl, whisk together self-rising cornmeal, vegetable oil, buttermilk, and eggs until well combined.
- Fold in the drained Mexican corn, shredded Mexican cheese blend, drained diced green chilies, and cilantro. Pour the batter into the prepared skillet or baking pan.
- Bake for 30-35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before slicing and serving. Enjoy!
My entire family loved this cornbread!