To make delectable Mexican Cornbread, I start with my favorite skillet cornbread and embellish it with jalapeños, green onions, and sharp cheddar cheese.
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.
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.
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
Mexican Cornbread
Ingredients
- 1 1/2 cups whole grain yellow 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 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
- You can use all-purpose flour in place of the white whole wheat flour if you prefer.
- I recommend wearing gloves when handling raw jalapeños as their juices can be highly irritating to skin.
The crispy edges are so good when baked in a cast iron skillet. The cornbread is calling my name and the good thing is that I have all the ingredients.
The crispy edges are the best! I’m excited for you to try this, Karen. Hope you love it as much as we do!
I’ve never made cornbread, but this Mexican version looks like a good place to start. The cheese and jalapenos would seal the deal in my house. And I bet the skillet crust is amazing too!
Thank you, Leanne! I hope you give it a try. 🙂
Marissa, I love corn bread and this one has my favorite Mexican flavors mixed in! This would definitely be a hit on our dinner table!
Love to hear that, Kelly! Thank you!
Mmmm…..cheesy, spicy and delicious! I’d happily eat a few wedges for lunch 🙂
Come on over, Liz! 😉
So perfect for our Cinco de Mayo celebration Marissa! Looks totally delish. We’d so enjoy this as a side for our soups. Pinned!
Thank you, Mary Ann!
Cornbread is the best! Add some jalapeños and I’m all over it. I have to try this one soon!
Yay! Love to hear that, Kelsie. Thank you!
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. 🙂
Chili is definitely the perfect companion! Thank you, Valentina!
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!
haha…I love it, Ben! I hope you’ll give it a try!
Digging that little bit of spice in this cornbread!! I can’t wait to try this one with a big plate of chili. Yum!
Perfect! Thank you, Katherine!
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!
aww…thanks so much, my friend! I’m the same way, could totally make a meal of just this!
Love, love, love this cornbread recipe. Love the crustiness of making it in a skillet!
Yes! Thanks, Kevin. All about those crispy edges!!
Oh my – I love that color and those poppin’ flavors! I’m with Dawn – I’d love mine with a big bowl of spicy chili!
Love the way you ladies think! Thanks, Annie!
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.
So glad you enjoyed and thank you for coming back to let me know! That breakfast sounds pretty wonderful…I’ll have to try it!
Cornbread is such a fave of ours! Nothing like making something in a skillet…so rustic and just perfect! Love dunking mine in a big ol’ bowl of chili 🙂
So good with chili!! Thank you, Dawn!
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!
Thanks so much, David!
A fuss free cornbread recipe! That golden crust looks absolutely irresistible.
Thank you, Angie!
I love the sound of this cornbread and I have so much cornmeal in my fridge (three packets for some reason!) 😮 Thanks Marissa!
Perfect timing! Thank you, Lorraine!
I don’t think I’ve ever used my blender for making cornbread, but why not?!! Quick and easy! Lovely cornbread.
Thank you so much, Mimi!