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.
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.
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 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. 🙂
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.
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 is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico.
- 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
- preheat oven to 350 degrees
- oil a 9 x 13 pan
- In a large bowl beat together, melted coconut oil and sugar, add in eggs, one at a time and mix well after each one.
- Add in the creamed corn, chili( or sweet) pepper and cheese. Mix well
- In a separate bowl whisk together flour, flax meal, cornmeal, baking powder and salt.
- 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.
- 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.
Feel free to use a higher heat pepper if you prefer. This cornbread is great with jalapeno or Thai peppers or any roasting pepper.
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Amount Per Serving: Calories: 313Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 235mgCarbohydrates: 31gFiber: 2gSugar: 14gProtein: 6g
Recipe Source: Allrecipes.com
This recipe was originally published December 8, 2016. It has been updated and republished.