Mexican Cornbread Recipe (with Video)

Mexican Cornbread Recipe: There’s something truly magical about Mexican cornbread—it’s a delightful twist on the classic cornbread recipe, bursting with vibrant flavors like jalapeños, corn, and cheese. Whether you’re serving it as a side dish, a snack, or even the main event, this recipe is perfect for anyone who loves comfort food with a little extra kick. And the best part? It’s incredibly easy to make at home!

Key Ingredients for Mexican Cornbread

To create the ultimate Mexican cornbread, you’ll need a mix of pantry staples and flavorful additions:

• Cornmeal: The foundation of any cornbread recipe, offering a coarse, slightly sweet texture.
• Flour: Balances the density of cornmeal and provides structure.
• Jalapeños: Fresh or pickled, these add the signature spicy kick.
• Cheese: Cheddar or Mexican blend cheese adds richness and melts beautifully into the bread.
• Corn: Adds moisture and sweetness, fresh or canned kernels work equally well.

Optional ingredients: Cilantro, green onions, or a dash of chili powder for a deeper flavor profile.

Necessary Kitchen Tools and Equipment

Before diving into the recipe, make sure your kitchen is equipped with the following:

• Mixing Bowls: At least two, one for wet ingredients and one for dry.
• Whisk or Hand Mixer: Ensures a lump-free batter.
• Baking Dish: A 9×9 pan works well, though cast iron adds a rustic touch.
• Measuring Cups and Spoons: For precision, especially with baking.

No cast iron? Don’t worry—a well-greased baking pan or muffin tin works just fine.

How to Make Mexican Cornbread – Step by Step Guide

Step 1: Prepping the Ingredients

Before you start, prep everything to make the process seamless:

1. Chop the jalapeños: Dice them finely to evenly distribute the spice.
2. Grate the cheese: Freshly shredded cheese melts better than pre-packaged varieties.
3. Drain canned corn: If using canned, ensure it’s drained well to avoid excess moisture in the batter.

Using fresh ingredients? Roast the jalapeños for a smoky flavor or cut the corn straight off the cob for maximum freshness.

Step 2: Mixing the Dry Ingredients

In a large mixing bowl, combine:

• 1 cup of cornmeal.
• 1 cup of all-purpose flour.
• 1 tablespoon of baking powder.
• ½ teaspoon of salt.
• Optional: Add ½ teaspoon of paprika or cumin for extra depth.

Sifting the dry ingredients is a pro tip to prevent clumps and ensure a light, airy texture.

Step 3: Mixing the Wet Ingredients

In a separate bowl, whisk together:

• 1 cup of milk (whole or buttermilk works best).
• 2 large eggs.
• ¼ cup of melted butter or vegetable oil.

The key is to mix until smooth but not overwork the batter, ensuring the cornbread stays moist.

Step 4: Combining Wet and Dry Ingredients

Slowly pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to fold them together gently.

• Tip: Stop mixing as soon as the batter comes together. A few lumps are okay! Overmixing can make the bread dense and chewy.

Step 5: Adding the Mix-Ins

Here’s where the magic happens! Gently fold in:

• ½ cup of diced jalapeños.
• ½ cup of corn kernels.
• 1 cup of shredded cheese.

Feel free to experiment—add crumbled bacon, diced bell peppers, or even black beans for a heartier bread.

Step 6: Preparing the Baking Dish

Grease your baking dish generously with butter or oil to prevent sticking.

• For a crispier crust, preheat a cast iron skillet in the oven before pouring in the batter.

Step 7: Baking the Cornbread

Preheat your oven to 375°F (190°C). Bake the cornbread for:

• 25-30 minutes for a 9×9 pan.
• 15-20 minutes if using a muffin tin.

You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cooling and Serving

Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm with:

• A dollop of sour cream.
• A drizzle of honey for a sweet-savory combination.
• Pair with chili, soups, or BBQ for the ultimate meal.

Tips for Making Perfect Mexican Cornbread

1. Keep it moist: Add a dollop of sour cream or yogurt to the batter.
2. Enhance the flavor: Add a pinch of cayenne for extra spice or smoked paprika for depth.
3. Don’t skip the cheese: It’s the glue that holds the flavors together!

Storage and Reheating Instructions

• Storage: Wrap leftovers in foil or store in an airtight container for up to 3 days.
• Reheating: Warm slices in the oven at 300°F for 5-10 minutes or microwave for 30 seconds.

Variations of Mexican Cornbread

• Vegetarian: Skip the bacon and load up on extra veggies like diced zucchini or onions.
• Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free baking mix.
• Spicier: Add chopped serrano peppers or a sprinkle of crushed red pepper flakes.

FAQs about Mexican Cornbread Recipe

What ingredients do I need for a Mexican Cornbread recipe?

To make Mexican Cornbread, you typically need cornmeal, flour, eggs, milk, butter or oil, sugar, baking powder, salt, shredded cheese (such as cheddar or Mexican blend), chopped jalapeños, and cream-style corn. Some variations may include ingredients like green onions, bell peppers, or sour cream for added flavor and moisture.

How do I prevent my cornbread from being too dry?

To keep your Mexican Cornbread moist, ensure you use enough wet ingredients like milk, butter, or sour cream. Avoid overbaking, as this can dry out your cornbread. Checking the cornbread a few minutes before the timer goes off can help you pull it out at the perfect time.

Can I make Mexican Cornbread without jalapeños?

Yes, you can make Mexican Cornbread without jalapeños if you prefer it less spicy. You can either omit the jalapeños altogether or substitute them with a milder ingredient like bell peppers to still enjoy a pop of color and texture.

Is Mexican Cornbread gluten-free?

Traditional Mexican Cornbread recipes are not gluten-free because they contain all-purpose flour. To make it gluten-free, use a suitable gluten-free all-purpose flour blend instead of regular flour. Always check the labels of your other ingredients to ensure they do not contain hidden gluten.

Can I freeze Mexican Cornbread?

Yes, Mexican Cornbread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to eat, thaw it in the refrigerator overnight and reheat it in the oven until warm through.

Conclusion

Mexican cornbread is a deliciously versatile recipe that can be tailored to any taste. Whether you make it for a family dinner, potluck, or a casual snack, it’s sure to become a crowd-pleaser. So grab your apron, gather your ingredients, and get baking—your taste buds will thank you!