Pinch and Swirl

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Mexican Cornbread

Filed Under: Bread, Mexican Recipes, Side Dish, Vegetarian Recipes

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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

It’s the ideal companion for a hearty bowl of chili (like White Chicken Chili or Chorizo Chili), Mexican Street Corn Salad, or Grilled Shrimp. And a butter slathered 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 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 4: Swirl oil on bottom and sides of preheated skillet and add MEXICAN CORNBREAD 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
Print Recipe
5 from 13 votes

Mexican Cornbread

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 generous slices
Calories: 411kcal

Ingredients

  • 1 1/2 cups whole grain cornmeal 198 grams, preferably medium grind
  • 1 cup White Whole Wheat Flour 120 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt or 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 8 tablespoons butter (stick)
  • 1 cup buttermilk
  • 3/4 cup frozen corn 99 grams, thawed
  • 2 large eggs
  • 1 jalapeño seeded and finely chopped, see recipe note
  • 4 green onions thinly sliced
  • 4 ounces sharp cheddar cheese grated
  • 2 tablespoons avocado oil or other high heat 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 medium 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 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

I recommend wearing gloves when handling raw jalapeños as their juices can be highly irritating to skin.

Nutrition

Calories: 411kcal | Carbohydrates: 40g | Protein: 11g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 418mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13.5% | Vitamin C: 5.8% | Calcium: 20.6% | Iron: 10%
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  7. Valentina says

    April 25, 2019 at 9:17 pm


    There’s nothing quite like cornbread made in a cast iron skillet, and your Mexican-flavored embellishments sound dreamy! Now I need a big bowl of chili. 🙂

    Reply

  8. Ben|Havocinthekitchen says

    April 25, 2019 at 5:04 pm


    Oh this cornbread looks and sounds fantastic! I’ve never tried making cornbread, but I believe there’s one recipe (I have a feeling it’s from your blog haha) being somewhere bookmarked waiting for me to give it a try 🙂 I’ll need to fix this issue ASAP!

    Reply

  10. Cheyanne @ No Spoon Necessary says

    April 25, 2019 at 12:04 pm


    I absolutely loooove me some cornbread, but this is NEXT LEVEL! I’m swooning over your additions of jalapeños, green onions, and cheddar cheese! Forget serving this along side a main dish, THIS would be my dinner!! DELISH! Pinned!

    Reply

  13. Dr. S.Smith says

    April 25, 2019 at 6:40 am


    Excellent! The green onions add a nice flavor and texture. Half the dough went into a small skillet and half into cast iron corn stick pans. Stix were perfect for dunking into pozole last night. Skillet bread wonderful toasted, slopped w/ butter then drenched in molasses this morning. A side of scrambled eggs anybody?
    Thanks Marissa!
    Culinary Pearl: Use a Danish Dough Hand Mixer. I call it the Magic Wand. Get the Original on Amazon. The less expensive don’t last very long.

    Reply

  15. David @ Spiced says

    April 25, 2019 at 4:16 am


    I saw this Mexican Cornbread on Instagram this morning, and I immediately wanted a slice along with a nice bowl of soup! Spring has arrived here in upstate NY, but the evenings are still a bit chilly…that means soup season is still fair game! 🙂 This cornbread sounds quite tasty!

    Reply

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