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    Recipes » Bread » Quick Breads

    Mexican Cornbread

    Published: Apr 24, 2019 · Modified: Jan 11, 2021 by Marissa Stevens · 42 Comments

    Vegetarian

    This post may contain affiliate links.

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    mexican cornbread served with a pat of butter

    To make delectable Mexican Cornbread, I start with my favorite skillet cornbread and embellish it with jalapeños, green onions, and sharp cheddar cheese.

    mexican cornbread wedge served with butter on top
    Jump to:
    • What to Serve with Mexican Cornbread
    • How to Freeze Cornbread
    • How to Thaw and Reheat Cornbread
    • How to Make Mexican Cornbread
    • Other Quick Bread Recipes to Try
    • Mexican Cornbread Recipe Video
    • Mexican Cornbread
    • 💬 Comments

    What to Serve with Mexican Cornbread

    It's the ideal companion for a hearty bowl of chili (like White Chicken Chili, Chorizo Chili, or White Bean Turkey Chili), Mexican Street Corn Salad, or Grilled Shrimp. And a buttery slab of it with a bowl of tender pinto beans makes a simple and spectacular meal.

    How to Freeze Cornbread

    If you end up with leftover Mexican cornbread, don't worry. It freezes beautifully! Cut cornbread into wedges of your desired size (I like to wrap one meal's worth). Wrap in foil and place in a freezer bag or freezer safe container. This will keep it from drying out. Enjoy within a month or two.

    How to Thaw and Reheat Cornbread

    Thaw frozen, foil wrapped cornbread at room temperature. When cornbread has thawed, preheat oven to 350˚F. Reheat cornbread in foil for 10-15 minutes. Serve.

    How to Make Mexican Cornbread

    Step 1: Add cast Iron Skillet to cold oven and preheat to 400˚F. Meanwhile, whisk together dry ingredients (cornmeal, whole wheat flour, baking powder, baking soda, salt and sugar).

    Step 2: Melt butter and set aside to cool slightly. Combine buttermilk, corn and eggs in a blender and blend until smooth.

    Step 3: Add melted butter, buttermilk mixture, jalapeño, green onion and cheddar cheese to cornmeal mixture.

    Step 4: Fold batter with a rubber spatula until combined.

    making Mexican Cornbread batter

    Step 5: Swirl oil on bottom and sides of preheated skillet and add batter; spread to an even layer with a rubber spatula. Bake 25 minutes. Let cool 5 minutes and serve.

    spreading Mexican Cornbread batter in hot skillet
    Mexican Cornbread in a cast iron skillet

    Other Quick Bread Recipes to Try

    • Oatmeal Banana Bread (Made with whole grain flour and honey, this one is a family favorite!)
    • Homemade Pita Bread (This does require yeast, but it's so easy and you'll never go back to buying store bought pita!)

    Mexican Cornbread Recipe Video

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    mexican cornbread served on a white plate

    Mexican Cornbread

    Marissa Stevens
    A spicy, cheesy riff on traditional skillet cornbread!
    5 from 14 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breads and Quick Breads, Side Dish
    Cuisine Mexican
    Servings 8 generous slices
    Calories 411 kcal

    Ingredients
     
     

    • 1 ½ cups whole grain yellow cornmeal preferably medium grind
    • 1 cup White Whole Wheat Flour
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt or 1 teaspoon kosher salt
    • 1 tablespoon sugar
    • 8 tablespoons butter (stick)
    • 1 cup buttermilk
    • ¾ cup frozen corn thawed
    • 2 large eggs
    • 1 jalapeño pepper seeded and finely chopped, (see recipe note #2)
    • 4 green onions thinly sliced
    • 4 ounces sharp cheddar cheese or Monterey Jack, grated
    • 2 tablespoons avocado oil or other high heat vegetable oil

    Instructions
     

    • Place a 10-inch cast iron skillet in a cold oven on center rack. Turn oven to 400°F, allowing the pan to preheat.
    • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
    • Melt butter and set aside to cool.
    • In a blender or combine buttermilk, corn and eggs; mix until smooth. 
    • Pour buttermilk mixture and melted butter into cornmeal mixture. Add jalapeño, green onion and shredded cheese; fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
    • With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.
    • Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.

    Notes

    1. You can use all-purpose flour in place of the white whole wheat flour if you prefer.
    2. I recommend wearing gloves when handling raw jalapeños as their juices can be highly irritating to skin.

    Nutrition

    Calories: 411kcalCarbohydrates: 40gProtein: 11gFat: 23gSaturated Fat: 11gCholesterol: 89mgSodium: 418mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 675IUVitamin C: 4.8mgCalcium: 206mgIron: 1.8mg
    Keyword Cinco de Mayo, comfort food, decadent
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Quick Breads

    • Sweet Potato Bread
    • Banana Blueberry Oatmeal Muffins
    • Banana Oatmeal Muffins
    • Almond Flour Pumpkin Bread

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    1. Lynn says

      September 01, 2022 at 10:47 am

      I don’t have a 10” cast iron skillet. Only 12”. Any adjustments that you would make? Can these be baked in a muffin tin?

      Reply
      • Marissa Stevens says

        September 01, 2022 at 3:10 pm

        Hi Lynn! For a 12" skillet, you can drag the 'servings' to "10" to increase the amounts by 25% - or go with the recipe as is and know that it will be a bit thinner and cook a few minutes faster. Yes, you can definitely make this in muffin tins, but you'll need to reduce the baking time and you won't get those crispy edges you get from cast iron (unless, of course, your muffin tin is made of cast iron! 😉 )

        Reply
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