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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.

    Jump to Recipe Jump to Video
    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

    SUBSCRIBE TO VIDEOS

    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 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breads and Quick Breads, Side Dish
    Cuisine Mexican
    Servings 8 generous slices
    Calories 411 kcal
    Prevent your screen from going dark

    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

    • Oat Flour Banana Bread sliced and photographed from the top.
      Oat Flour Banana Bread
    • A slice of Sweet Potato Cornbread on a black plate with a pat of butter and drizzle of maple syrup.
      Sweet Potato Cornbread
    • Sweet Potato Bread loaf and three slices on a cutting board with a knife.
      Sweet Potato Bread
    • Banana Blueberry Oatmeal Muffins on a white marble board with a bowl of fresh blueberries.
      Banana Blueberry Oatmeal Muffins

    Reader Interactions

    Comments

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      Recipe Rating




    1. Melissa says

      August 05, 2022 at 9:12 am

      In the nutrition information, what is the serving size?

      Reply
      • Marissa Stevens says

        August 05, 2022 at 9:44 am

        Hi Melissa! A serving size is 1/8 of the recipe. I typically slice this into 8 wedges, so it would be 1 wedge.

        Reply
    2. Tammy Silvers says

      June 23, 2021 at 9:10 am

      5 stars
      This Mexican Cornbread is Fabulous. The crispy edges and bottom are the absolute best. I added green chili’s in mine. The flavor is fantastic!!! Thank You for sharing your recipe.
      Tammy

      Reply
      • Marissa Stevens says

        June 23, 2021 at 12:57 pm

        This is wonderful to hear, Tammy! Thank you for coming back to let me know.

        Reply
    3. Karen (Back Road Journal) says

      May 03, 2019 at 5:54 am

      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.

      Reply
      • Marissa says

        May 06, 2019 at 10:39 pm

        The crispy edges are the best! I'm excited for you to try this, Karen. Hope you love it as much as we do!

        Reply
    4. Leanne | Crumb Top Baking says

      April 29, 2019 at 7:23 am

      5 stars
      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!

      Reply
      • Marissa says

        April 29, 2019 at 9:04 am

        Thank you, Leanne! I hope you give it a try. 🙂

        Reply
    5. Kelly | Foodtasia says

      April 28, 2019 at 11:52 pm

      5 stars
      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!

      Reply
      • Marissa says

        April 29, 2019 at 9:05 am

        Love to hear that, Kelly! Thank you!

        Reply
    6. Liz says

      April 27, 2019 at 6:50 pm

      5 stars
      Mmmm.....cheesy, spicy and delicious! I'd happily eat a few wedges for lunch 🙂

      Reply
      • Marissa says

        April 29, 2019 at 9:05 am

        Come on over, Liz! 😉

        Reply
    7. Mary Ann | The Beach House Kitchen says

      April 27, 2019 at 6:39 pm

      5 stars
      So perfect for our Cinco de Mayo celebration Marissa! Looks totally delish. We'd so enjoy this as a side for our soups. Pinned!

      Reply
      • Marissa says

        April 29, 2019 at 9:05 am

        Thank you, Mary Ann!

        Reply
    8. Kelsie | the itsy-bitsy kitchen says

      April 27, 2019 at 6:12 pm

      5 stars
      Cornbread is the best! Add some jalapeños and I'm all over it. I have to try this one soon!

      Reply
      • Marissa says

        April 29, 2019 at 9:06 am

        Yay! Love to hear that, Kelsie. Thank you!

        Reply
    9. Valentina says

      April 25, 2019 at 9:17 pm

      5 stars
      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
      • Marissa says

        April 29, 2019 at 9:07 am

        Chili is definitely the perfect companion! Thank you, Valentina!

        Reply
    10. Ben|Havocinthekitchen says

      April 25, 2019 at 5:04 pm

      5 stars
      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
      • Marissa says

        April 29, 2019 at 9:07 am

        haha...I love it, Ben! I hope you'll give it a try!

        Reply
    11. Katherine | Love In My Oven says

      April 25, 2019 at 1:39 pm

      Digging that little bit of spice in this cornbread!! I can't wait to try this one with a big plate of chili. Yum!

      Reply
      • Marissa says

        April 29, 2019 at 9:07 am

        Perfect! Thank you, Katherine!

        Reply
    12. Cheyanne @ No Spoon Necessary says

      April 25, 2019 at 12:04 pm

      5 stars
      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
      • Marissa says

        April 25, 2019 at 12:43 pm

        aww...thanks so much, my friend! I'm the same way, could totally make a meal of just this!

        Reply
    13. Kevin says

      April 25, 2019 at 10:59 am

      5 stars
      Love, love, love this cornbread recipe. Love the crustiness of making it in a skillet!

      Reply
      • Marissa says

        April 25, 2019 at 12:44 pm

        Yes! Thanks, Kevin. All about those crispy edges!!

        Reply
    14. annie@ciaochowbambina says

      April 25, 2019 at 10:28 am

      5 stars
      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!

      Reply
      • Marissa says

        April 25, 2019 at 12:44 pm

        Love the way you ladies think! Thanks, Annie!

        Reply
    15. Dr. S.Smith says

      April 25, 2019 at 6:40 am

      5 stars
      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
      • Marissa says

        April 25, 2019 at 12:45 pm

        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!

        Reply
    16. Dawn - Girl Heart Food says

      April 25, 2019 at 4:18 am

      5 stars
      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 🙂

      Reply
      • Marissa says

        April 25, 2019 at 12:45 pm

        So good with chili!! Thank you, Dawn!

        Reply
    17. David @ Spiced says

      April 25, 2019 at 4:16 am

      5 stars
      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
      • Marissa says

        April 25, 2019 at 12:45 pm

        Thanks so much, David!

        Reply
    18. angiesrecipes says

      April 24, 2019 at 9:43 pm

      A fuss free cornbread recipe! That golden crust looks absolutely irresistible.

      Reply
      • Marissa says

        April 25, 2019 at 12:45 pm

        Thank you, Angie!

        Reply
    19. Lorraine @ Not Quite Nigella says

      April 24, 2019 at 5:49 pm

      I love the sound of this cornbread and I have so much cornmeal in my fridge (three packets for some reason!) 😮 Thanks Marissa!

      Reply
      • Marissa says

        April 25, 2019 at 12:46 pm

        Perfect timing! Thank you, Lorraine!

        Reply
    20. mimi rippee says

      April 24, 2019 at 10:48 am

      I don't think I've ever used my blender for making cornbread, but why not?!! Quick and easy! Lovely cornbread.

      Reply
      • Marissa says

        April 25, 2019 at 12:46 pm

        Thank you so much, Mimi!

        Reply
    Newer Comments »

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