The Best Mexican Cornbread Recipe You’ll Ever Try

Warm, Golden Comfort

There’s something about pulling a bubbling skillet of cornbread from the oven that instantly makes a kitchen feel like home—especially when the edges are crisp, the center is tender, and you catch that buttery, toasty aroma. This mexican cornbread is my go-to when you want a little extra excitement: sweet corn flavor, a gentle kick from jalapeños, and pockets of melty cheese. It’s perfect for chili night, potlucks, or cozy weekends. If you love traditional mexican cornbread with a moist crumb, start with these simple ingredients.

Ingredients for Mexican Cornbread

• 1 1/4 cups (160g) yellow cornmeal (medium grind)
• 1 cup (125g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 tablespoons granulated sugar (optional, for a slightly sweeter bite)
• 2 large eggs, room temperature
• 1 1/2 cups (360ml) buttermilk
  • Note: If you don’t have buttermilk, see Variations & Substitutions.
• 6 tablespoons (85g) unsalted butter, melted and slightly cooled
• 1 can (14.75 oz / 418g) creamed corn
• 1 cup (115g) shredded cheddar cheese (or a cheddar-jack blend)
• 1/2 cup (75g) diced jalapeños (fresh or pickled, drained)
  • Tip: Remove seeds for less heat.
• 1/3 cup (35g) sliced green onions (optional)
• 2 tablespoons butter or bacon drippings (for the skillet)

Mexican Cornbread Baking Time

• Prep Time: 15 minutes
• Cook/Bake Time: 25–30 minutes
• Total Time: 40–45 minutes

Most of the time is hands-on mixing and preheating the skillet; baking is the easy waiting part.

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Set your oven to 425°F (220°C). Put a 10-inch cast-iron skillet in the oven with 2 tablespoons butter or bacon drippings so it gets hot. A preheated skillet is the secret to that crackly, golden edge—just be careful when you pull it out.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Whisking well prevents surprise pockets of leavening, which can taste bitter in one bite and flat in the next.

Step 3: Mix the wet ingredients

In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and melted butter. Stir in the creamed corn so it’s evenly distributed; this is what keeps the crumb moist and tender.

Step 4: Combine and fold in the “good stuff”

Pour the wet mixture into the dry ingredients and stir just until you don’t see dry flour. Fold in the cheese, jalapeños, and green onions. Don’t overmix—once the batter looks cohesive, stop, or you’ll lose that soft texture that makes mexican cornbread so irresistible.

Step 5: Sizzle, pour, and bake

Carefully remove the hot skillet from the oven and swirl to coat the bottom and sides with the melted fat. Pour in the batter; you should hear a satisfying sizzle. Bake for 25–30 minutes, until the top is deeply golden and a toothpick in the center comes out clean (a little melted cheese on the toothpick is fine).

Step 6: Cool briefly, then slice

Let it cool in the skillet for 10 minutes before slicing—this helps it set and keeps the squares from crumbling. Serve warm for peak aroma, crisp edges, and gooey cheese pockets.

Variations & Substitutions

• More “traditional” flavor: Use a cheddar-jack blend and add 1/2 teaspoon ground cumin. It leans into that comforting, traditional mexican cornbread vibe with a slightly deeper savory note.
• No buttermilk? Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar; let sit 5 minutes. The tang helps tenderness and lift.
• Make it milder: Use diced green chiles instead of jalapeños, or cut the jalapeños in half. You’ll still get that classic savory corn flavor without as much heat.
• Add protein: Stir in 1/2 cup cooked crumbled bacon or 1 cup cooked, crumbled chorizo (cooled). This makes the crumb a bit richer and more filling, great for dinner.

Serving Suggestions

• Pair a warm wedge with chili, pinto beans, or taco soup for an easy, cozy evening meal.
• Serve alongside barbecue—brisket, pulled pork, or grilled chicken love the sweet-savory corn contrast.
• Make it brunch-friendly with scrambled eggs and sliced avocado (especially nice if you went easy on the spice).
• Bring it to family gatherings as a shareable side—cast iron straight to table feels extra homey.
• For a simple snack, warm a slice and spread with butter or honey for that salty-sweet finish.

Common Mistakes to Avoid

• Overmixing the batter: Stirring too much develops structure and can make the bread tough. Mix just until combined for a tender interior.
• Skipping the hot skillet: A cold pan means pale sides and less crunch. Preheating gives that signature crust that people expect from mexican cornbread.
• Using watery add-ins: If you’re using pickled jalapeños, drain them well. Too much extra liquid can make the center heavy.
• Cutting too soon: Fresh out of the oven, it’s still setting. Give it 10 minutes so it slices cleanly and holds together.

Storage & Reheating

• Room temperature: Store tightly wrapped for up to 2 days.
• Refrigerator: Wrap and refrigerate up to 5 days (it will firm up a bit).
• Freezer: Freeze slices individually (wrap + bag) for up to 2 months. Thaw overnight in the fridge.
• Best reheating: Warm slices in a 300°F (150°C) oven for 8–12 minutes or in a dry skillet over low heat. This brings back the crisp edges and keeps the crumb from turning rubbery—especially helpful with leftover mexican cornbread.

Nutrition (Estimated, per serving):

• Calories: ~300 kcal
  Carbohydrates: ~32g
  Protein: ~7g
  Fat: ~14g

Frequently Asked Questions:

Can I make it less spicy without losing flavor?

Yes. Use half the jalapeños (and remove seeds), or swap in mild diced green chiles. You’ll still get a savory, peppery aroma without the heat-forward bite.

Why did my cornbread turn out crumbly?

Crumbly cornbread usually comes from too much cornmeal relative to liquid, overbaking, or slicing too early. Measure flour and cornmeal carefully (spoon-and-level), pull it when a toothpick is clean, and rest 10 minutes before cutting.

Can I bake this in a baking dish instead of cast iron?

Absolutely. Use a greased 9×9-inch pan and bake at 400°F (205°C) for about 25–30 minutes. You’ll get a softer edge than cast iron, but the center stays moist.

Should I use fresh or pickled jalapeños?

Fresh gives a brighter, greener flavor; pickled adds tang and a gentler heat. If using pickled, drain well so the batter doesn’t get too wet.

What makes it taste like traditional mexican cornbread?

Creamed corn for sweetness and moisture, cheese for richness, and peppers for that signature savory kick. Cooking it hot in a well-greased pan seals the deal with a crisp crust.

A Slice Worth Sharing

This version is the one I keep coming back to after testing batches for the best balance of crisp edges, tender middle, and bold mix-ins. Save it for your next potluck, chili night, or quiet weekend when you want something warm and satisfying. Once you try it, you’ll see why mexican cornbread disappears fast—especially served straight from the skillet. If you want to learn more about cornbread’s roots and variations, this trusted source is a helpful read.