Here’s a flavorful and moist recipe for Mexican Cornbread, perfect as a side for chili, tacos, or grilled meats:
Mexican Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional, adjust to taste)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter or oil
- 1 cup canned corn kernels (drained)
- 1/2 cup diced green chiles or jalapeños (optional, for spice)
- 1/2 cup shredded cheddar or Mexican cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk milk, eggs, and melted butter or oil.
- Combine: Pour wet ingredients into dry and stir until just combined. Fold in corn, chiles, and cheese if using.
- Bake: Pour batter into prepared dish and bake 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly, then slice and serve warm with butter, honey, or alongside Mexican dishes.
💡 Tips:
- Add diced red bell pepper or cooked bacon for extra flavor.
- For a sweeter version, increase sugar to 1/3 cup and skip chiles.
- Cast-iron skillet gives a crispy crust on the bottom and edges.
I can also make a “spicy jalapeño-cheese Mexican cornbread” version that’s extra flavorful and perfect for parties.
Do you want me to make that spicy version?
