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Mexican Cornbread Recipe

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Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico. Add Mexican cornbread to a hamburger or Taco soup meal. It’s so delicious.

Mexican Cornbread

We had a bit of a cool down here with clouds and a tiny bit of rain today. That’s all it took for me to whip out the crock pot and start a batch of hamburger soup.

A lot of the vegetables all over my counters went into that yummy soup.

A lovely batch of Mexican cornbread greatly benefits hearty soups and fills out a warming winter meal. Time to whip up a batch!

Watch Me  Make it!

In the past, I have used mixes for my cornbread or the recipe on the cornmeal package. The cornmeal turned out ok but often tended to be dry with little flavor. 

Our homemade Mexican cornbread recipe from scratch hits your tastebuds with welcome, moist, cheesy corn flavor.  This recipe is from my old recipe notebook.

We eat it straight out of the baking  dish with no extras. That’s not entirely true. When it’s still warm a little butter dresses a piece nicely.

Mexican Cornbread single slice

Adding cheese, chopped green or red peppers, and creamed corn to cornbread makes it a huge favorite.  Bring regular ole cornbread a huge leap up from the ho hum everyday cornbread mix with these additions.

Cornbread suddenly transforms into a delicious Mexican side dish the whole family will enjoy.

Try this for your Cinco de Mayo recipe menu. Even my four year old granddaughter LOVES this recipe.

Mexican Cornbread-pin image

Cheese, peppers and creamed corn make this Mexican cornbread recipe moist and full of flavor. It’s easy to make and tastes amazing when drizzled with honey to give that sweet and spicy profile. #cornbread #mexican #recipe #easy #sweet

Mexican cornbread goes together quickly and is really pretty good for you. I traded out a few ingredients to improve the flavor and texture.

I discuss the ingredients more completely in the Ingredients notes section under the Recipe notes.

I have made this cornbread recipe for over 30 years.  It’s a pretty versatile recipe for a baked good.

This cornbread is filling. So it makes a nice side to a Mexican entree or even some American ones. Try it with our Spinach Avocado Bacon salad or a taco salad.

Recipe notes on Mexican Cornbread Recipe:

This is a mix the dry ingredients, Mix the wet ingredients and then mix them together baking recipe. Bake 40 minutes in a lightly greased baking dish until a toothpick inserted into the middle comes out clean. Cool and serve. Pretty simple. 

You DO need to shred a bit of  cheese and chop a couple of Tablespoons of peppers for color and flavor. Well worth the effort for the flavor. 

One (optional) Final baking Step:

We enjoy letting the cornbread bake 40 minutes until it sizzles along the sides. Remove from oven. Now add another cup of shredded cheese to the top of the cornbread.

Return the pan to the oven for 5 minutes or so until the cheese is Lightly browned.

This is another layer of flavor and texture your family may enjoy. Or not. You decide. 🙂

Mexican Cornbread single bite on a fork

Ingredient Notes:

Choose your oils carefully. 

  • I’m not in favor of over processed vegetable oils. I don’t care for the flavor or the quality of most of them.
  • I use coconut oil.  Coconut oil fills you up, adds great flavor and is a healthy fat.
  • Use avocado oil if you prefer a flavorless heart healthy oil. 
  • The good fats of these oils help the sugar and carbs digest better.

You may use whatever color and heat pepper you wish.

  • I used our garden red sweet peppers instead of green chilis. You can use whatever you like.
  • If you enjoy an extra kick in the taste buds choose peppers with a higher heat factor than I used. 

My favorite cheese for this bread is Pepper Jack.

  • I believe it adds more zippy flavor with fewer calories than a heavier cheddar.
  • Use a cheddar if  you prefer, but Pepper Jack is my personal favorite.

You can also use whatever other Mexican vibe shredded cheese you prefer. Personally, I am committed to either cheddar or Pepper Jack cheese for Mexican cornbread. 

The Cornmeal grind (fine, medium or course) will affect the texture and results you get.

  • If you want a lighter bread choose the finer grind.
  • The heavier grinds will add more texture and make a denser bread.

One Optional Ingredient: I often choose to use 1/3 Cup flax in this recipe.

  • You can make it without flax and the recipe will work fine. The flax is added to give a more cake like result. Omitting flax will give you the results you will see in our video.
  • I did not add flax into the video recipe. I was out and so was the store. Use your personal preference for the results you want. Flax does add healthy fats and fiber to this recipe.

Mexican Cornbread

I’m using my 11 inch cast iron skillet to bake this recipe today. As you can see this recipe filled my fry pan to the very top. A 12 inch skillet might be a safer size.

Mexican Cornbread also bakes well in whatever lightly greased 13 x 9 inch baking dish or equivalent you choose to use.

I have made this recipe for years. It is very reliable!

Mexican Cornbread
Yield: 16 pieces of cornbread

Mexican Cornbread

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico.

Ingredients

  • 1 Cup coconut oil
  • 1 cup white sugar
  • 4 eggs
  • 1 15 oz. can cream-style corn
  • 2 Tablespoon chopped green chilis (OR 1 red sweet pepper minced)
  • 1 Cup shredded Pepper Jack cheese (I'm generous with my cheese)
  • 1 Cup organic all-purpose flour
  • 1 Cup yellow organic stone ground cornmeal
  • 1/3 Cup flax (optional)
  • 2 tsp. baking powder
  • 1/4 tsp. salt

Instructions

  1. preheat oven to 350 degrees
  2. oil a 9 x 13 pan
  3. In a large bowl beat together, melted coconut oil and sugar, add in eggs, one at a time and mix well after each one.
  4. Add in the creamed corn, chili( or sweet) pepper and cheese. Mix well
  5. In a separate bowl whisk together flour, flax meal, cornmeal, baking powder and salt.
  6. Combine the dry and wet ingredients and mix until smooth.Pour into oiled casserole and bake for 40 minutes or until a toothpick, inserted in the middle, comes out clean.
  7. OPTIONAL STEP: Shred an additional cup of cheese and spread it evenly over the hot cornbread. Return to oven for 5 minutes or until the cheese is lightly browned.

Notes

Feel free to use a higher heat pepper if you prefer. This cornbread is great with jalapeno or Thai peppers or any roasting pepper.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 313Total Fat 19gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 4gCholesterol 53mgSodium 235mgCarbohydrates 31gFiber 2gSugar 14gProtein 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Mexican cornbread-pin image

Cheese, peppers and creamed corn make this Mexican cornbread recipe moist and full of flavor. It’s easy to make and tastes amazing when drizzled with honey to give that sweet and spicy profile. #cornbread #mexican #recipe #easy #sweet

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Recipe Source: Allrecipes.com

This recipe was originally published December 8, 2016. It has been updated and republished.

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Gail L

Wednesday 8th of March 2017

I made this Mexican Cornbread last night to accompany my brother in law's smoked brisket for a big family dinner and this cornbread was a hit! It went so well with the meat, my mouth is watering again just thinking about our meal. The coconut oil in the cornbread makes it so fragrant and adds a nice subtle flavour.

I hadn't seen any reviews on your recipe yet so I was a bit apprehensive to try it, but I did anyways...I'm so glad I did. I made a couple of ingredient changes, but kept the measurements the same. I used Old Cheddar Cheese rather than the Pepper Jack and I also used a jalapeno pepper (I made sure that the I removed all the seeds and the membranes as I understand that's where the heat is) and it was fantastic...not spicy at all. Oh, also, the creamed corn I used was only a 14oz can.

Next time I think I'll keep a bit of the heat from the jalapeno and perhaps cut down a bit on the sugar.

Thanks for this recipe, it's a keeper for sure!

Diane

Wednesday 8th of March 2017

Hi Gail, Thank you so much for taking the time to review this recipe! It's one of our old family favorites. It's wonderful of you to come back and share your experience for us. I'm thrilled you love Mexican cornbread. You just made my day.

Crock Pot Taco soup | Homemade Food Junkie

Tuesday 9th of February 2016

[…] the very best results. Canned or frozen corn and veggies works fine for winter though. Add a pan of Mexican cornbread for an outstanding easy […]

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