Mexican Cornbread

This easy Mexican Cornbread recipe is moist, fluffy & packed with cheese, corn & green chiles! The perfect sweet & spicy side dish for chili, BBQ & more.

Imagine the sweet, comforting crumb of classic Southern cornbread, then take it on a vibrant journey south of the border. Imagine it studded with melted pockets of sharp cheese, juicy kernels of sweet corn, the gentle heat of diced green chiles, and a hint of aromatic spice. This is Mexican Cornbread: the ultimate easy side dish that boldly crosses the line from simple bread to the star of the dinner table. It’s the perfect crowd-pleasing potluck addition, a family-friendly comfort food, and the secret weapon to turn a simple bowl of chili or a weeknight soup into a festive, satisfying feast.

In the world of quick bread recipes, Mexican Cornbread reigns supreme. It masterfully balances the sweet and savory flavor profile that makes it irresistible. Each moist, tender bite offers a delightful contrast—the natural sweetness of cornmeal and creamed corn plays against the tangy cheese and the mild kick of peppers. It’s a one-bowl wonder that comes together in minutes, bakes up golden and beautiful, and fills your home with an aroma that promises something truly special.

Whether you’re looking for the best side dish for chili, a hearty vegetarian option for your next cookout, or simply a way to elevate taco Tuesday into something extraordinary, this recipe is your answer. It’s forgiving, adaptable, and works just as well with a simple Jiffy cornbread mix hack as it does from scratch. Let’s dive into how to bake the most flavorful, moist, and memorable cornbread you’ve ever tasted.

Why This Mexican Cornbread Recipe Is a Non-Negotiable Keeper

Before we preheat the oven, let’s talk about what makes this version a cut above the rest. First, it’s unapologetically moist and tender. The combination of creamed corn, sour cream, and plenty of cheese ensures this cornbread stays delicious for days, banishing the curse of the dry, crumbly brick forever. This is the moist cornbread recipe you’ve been searching for.

Second, it’s a masterpiece of customizable heat and flavor. From mild and cheesy to boldly spicy, this recipe is a perfect blueprint. You control the peppers, the cheese, and the add-ins, making it the ideal versatile side dish for any palate or occasion.

Finally, it’s the ultimate comfort food with a kick. It delivers all the nostalgic warmth of traditional cornbread while feeling exciting and new. It’s a conversation-starting dish that’s equally at home at a casual family dinner, a summer BBQ, or a holiday spread. This isn’t just cornbread; it’s an experience.

Gathering Your Ingredients: The Fiesta in a Bowl

The magic is in the mix of simple, flavorful ingredients. Here’s your shopping list for this family-friendly favorite:

For the Dry Ingredients:

· 1 ½ cups yellow cornmeal
· 1 cup all-purpose flour
· ¼ cup granulated sugar (adjust to taste)
· 1 tablespoon baking powder
· 1 teaspoon baking soda
· 1 teaspoon salt
· ½ teaspoon chili powder
· ¼ teaspoon garlic powder (optional)

For the Wet Ingredients & Mix-Ins:

· 1 (14.75 oz) can cream-style corn
· 1 cup sour cream (or plain Greek yogurt)
· ½ cup unsalted butter, melted and slightly cooled
· 2 large eggs, beaten
· 1 (4 oz) can diced green chiles, drained (mild or hot)
· 1 cup fresh, frozen (thawed), or canned (drained) sweet corn kernels
· 1 ½ cups shredded cheese (a blend of sharp cheddar and Monterey Jack is perfect)
· ½ cup diced red bell pepper or 1 jalapeño, seeds removed and diced (optional, for extra heat/color)

Ingredient Spotlight & Smart Substitutions

· The Cornmeal & Flour: A blend gives the best texture—corny and substantial, yet light. For a gluten-free Mexican cornbread, use a 1:1 GF flour blend.
· Creamed Corn: This is the secret ingredient for moist cornbread. Do not substitute. It provides sweetness, moisture, and little bursts of corn texture.
· Green Chiles: Canned, diced green chiles are mild and flavorful. For more heat, use a can of hot green chiles or add fresh jalapeño.
· The Cheese: Use a good melting cheese. Pepper Jack cheese is a fantastic choice for built-in spice. A Mexican cheese blend also works wonderfully.
· The “Jiffy” Hack: For a super-quick version, use 2 boxes of Jiffy Corn Muffin Mix. Omit the cornmeal, flour, baking powder, soda, salt, and sugar. Mix the dry Jiffy mix with all the wet ingredients and mix-ins listed. Bake as directed.

Essential Kitchen Tools: The Equipment for Perfect Pan Bread

You likely have everything you need. This is part of what makes it such an easy, no-fuss recipe.

1. The Baking Vessel: Your Pan

A well-seasoned 10-inch cast-iron skillet is the traditional and ideal choice. It creates an incredibly crispy, golden crust. Preheat the skillet with the oven for an extra-crunchy bottom. Alternatively, a 9×9 inch or 9×13 inch baking dish works perfectly. For easy removal, you can line it with parchment paper.

2. The Mixing & Prep Station:

· Large Mixing Bowl: One big bowl is all you need. Mix the dry ingredients right in, then create a well and add the wets.
· Medium Mixing Bowl: For whisking together the wet ingredients (creamed corn, sour cream, melted butter, eggs) before adding them to the dry.
· Whisk and Rubber Spatula: A whisk for combining dry ingredients and wet ingredients separately. A spatula for gently folding the wet into the dry until just combined—overmixing is the enemy of tender bread.
· Grater: If you’re shredding cheese from a block, which is highly recommended for better melt and flavor.
· Can Opener, Measuring Cups & Spoons: The essentials.

3. The Helpful Extras:

· Cooling Rack: Allows air to circulate under the pan so the bottom doesn’t get soggy as it cools.
· Toothpick or Cake Tester: The classic test for doneness. It should come out clean or with a few moist crumbs when inserted into the center.
· Brush (for skillet): To grease the hot cast-iron skillet with a little extra butter or oil for an authentic, flavorful crust.

Step-by-Step Instructions: How to Bake Moist, Flavorful Cornbread

The key is a light hand when mixing. Follow these steps for a perfect, tender crumb every time.

Step 1: Prep the Pan & Oven

Preheat & Prepare: Preheat your oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to preheat. For a baking dish, grease it lightly with butter or non-stick spray.

Step 2: Mix Dry & Wet Separately

Combine Dry Ingredients: In your large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, chili powder, and garlic powder. Make a well in the center.

Combine Wet Ingredients: In your medium bowl, whisk together the beaten eggs, melted (and cooled) butter, sour cream, and cream-style corn until smooth.

Step 3: Combine & Fold in Mix-Ins

Gently Combine: Pour the wet mixture into the well of the dry ingredients. Using your rubber spatula, gently stir until the dry ingredients are just moistened. Lumps are okay! Do not overmix.

Fold in the Fiesta: Gently fold in the drained green chiles, corn kernels, diced pepper (if using), and 1 cup of the shredded cheese. Reserve the remaining ½ cup for the top.

Step 4: Bake to Golden Perfection

Pan the Batter: Carefully remove the hot skillet from the oven (if using). Add a small pat of butter and swirl to coat. Pour the batter into the hot skillet or your prepared baking dish. Smooth the top.

Add Topping: Sprinkle the remaining ½ cup of cheese evenly over the batter.

Bake: Bake for 30-40 minutes (9×13 dish may be closer to 25-30). The cornbread is done when the top is golden brown, the edges pull away from the pan, and a toothpick inserted in the center comes out clean.

Cool: Let the cornbread cool in the pan on a wire rack for at least 15-20 minutes before slicing. This allows it to set for cleaner slices.

Chef’s Pro-Tips for Flawless Results

· Don’t Overmix: This is the cardinal rule of quick breads. Overmixing develops gluten, leading to a tough, dense texture. Mix until the last streaks of flour disappear.
· Preheat the Cast Iron: This step is crucial for that iconic, crispy, buttery crust that makes skillet cornbread legendary.
· Adjust the Heat: For mild cornbread, use mild green chiles and omit fresh jalapeño. For a real kick, use hot green chiles, add diced jalapeño, and use Pepper Jack cheese.
· Test for Doneness: Ovens vary. Start checking at 25 minutes. The toothpick test is your best friend.
· Serve It Right: This cornbread is fantastic warm. Reheat slices in a toaster oven or air fryer to recrisp the edges.

Serving Suggestions: What to Pair with Your Fiesta Bread

This cornbread is a versatile star:

· The Classic Combo: Serve a wedge with a big bowl of hearty beef chili, taco soup, or spicy black bean soup.
· As a Main Event: Serve alongside BBQ pulled pork, grilled chicken, or Texas-style brisket. It’s the perfect cookout side dish.
· For Breakfast or Brunch: It’s amazing with a fried egg on top or as a side to breakfast tacos.
· All on Its Own: Slather a warm piece with honey butter or a drizzle of extra creamy honey.

How to Store, Freeze, and Reheat

· Storage: Once completely cool, wrap tightly in plastic wrap or store in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.
· Freezing: This cornbread freezes beautifully. Wrap individual slices or the whole cooled block tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge.
· Reheating: Reheat in a 350°F oven for 10-15 minutes, in a toaster oven, or in an air fryer for 3-4 minutes to restore the crispy edges.

Final Thoughts: The Bread That Brings the Party

Mexican Cornbread is more than a recipe; it’s a celebration on a plate. It’s about taking something familiar and infusing it with joy, color, and bold flavor. It’s a dish that welcomes customization, invites sharing, and consistently delivers a reward far greater than the effort required.

So, whether you’re feeding your family on a busy Tuesday or contributing to a potluck with pride, this cornbread will rise to the occasion. It’s humble, hearty, and packed with so much character it’s guaranteed to become a requested favorite.

Don’t forget to pin this recipe, rate it, and leave a comment below telling me your favorite way to enjoy it—with chili, with honey, or straight from the pan! What mix-ins do you love?

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