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This Mexican cornbread recipe transforms ordinary cornbread into a flavor-packed side dish with a Southwestern twist. The combination of sweet cream corn, spicy chilies, and sharp cheddar creates a moist, colorful bread that pairs perfectly with chili, soups, or stands alone as a satisfying snack.
I first made this Mexican cornbread for a neighborhood potluck and came home with an empty dish and requests for the recipe. Now it's my go-to contribution for barbecues and the first thing my husband asks for when we're having chili.
Ingredients
- 1 cup self-rising white cornmeal the backbone of cornbread with built-in leavening
- ½ cup self-rising flour creates a less crumbly texture than cornmeal alone
- 3 cups shredded cheddar cheese use freshly grated for best melting and flavor
- 2 green onions sliced use only green parts for best color contrast and mild flavor
- ½ cup chopped red bell pepper adds beautiful color and sweet crunch
- 6 ounce can green chiles brings mild heat and authentic Mexican flavor
- 2 large eggs beaten provides structure and richness
- 8 ounce can cream-style corn adds moisture and natural sweetness
- ¼ cup milk creates the perfect batter consistency
Step-by-Step Instructions
- Prepare the baking dish
- Preheat your oven to 350F degrees and thoroughly coat an 8x8-inch baking dish or springform pan with nonstick cooking spray. A springform pan makes for easy removal and beautiful presentation if serving at a gathering.
- Mix the dry ingredients and add-ins
- In a large mixing bowl, combine the self-rising white cornmeal, self-rising flour, shredded cheddar cheese, sliced green onions, chopped red bell pepper, and green chiles. Mix everything until the cheese and vegetables are evenly distributed throughout the dry ingredients. This ensures every bite contains the perfect balance of flavors and textures.
- Add wet ingredients
- Gently stir in the beaten eggs, cream-style corn, and milk until just combined. The batter will be thick but pourable. Be careful not to overmix at this stage as it can make the cornbread tough. You want to stir just until no dry pockets remain but the batter still looks slightly lumpy.
- Bake to golden perfection
- Spread the batter evenly in your prepared baking dish. The top should be level to ensure even baking. Bake in your preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The cornbread will pull away slightly from the edges of the pan when fully baked.
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The cream-style corn is what makes this cornbread so incredibly moist and delicious. I once tried substituting regular corn kernels thinking it would be the same, and while still good, it lacked that signature tenderness that makes this recipe special. My family immediately noticed the difference and requested I go back to the original recipe next time.
Storage and Reheating
This Mexican cornbread stays fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days. The cornbread reheats beautifully in the microwave for 20-30 seconds per slice, or you can wrap it in foil and warm it in a 300°F oven for about 10 minutes. I find that adding a small pat of butter on top while reheating adds extra moisture and richness.
Customization Options
This recipe serves as a wonderful base for customization based on your preference or what you have on hand. For a spicier version, add a diced jalapeño with seeds or substitute pepper jack cheese for some or all of the cheddar. If you prefer a milder flavor, omit the green chiles and use yellow bell pepper instead of red. For a heartier version that can serve as a main dish, stir in 1 cup of cooked, crumbled bacon, sausage, or ground beef before baking.
Serving Suggestions
Mexican cornbread complements various meals throughout the year. Serve warm slices alongside a bowl of chili, beef stew, or tortilla soup for a complete and satisfying meal. In summer, pair it with grilled meats and a fresh salad for a perfect backyard barbecue menu. It also makes a delicious breakfast when topped with a fried egg and sliced avocado. For potlucks, cut the cornbread into smaller squares for an easy-to-grab side dish that will disappear quickly.
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Common Questions
- → Can I make this Mexican cornbread in a cast iron skillet?
Yes! A cast iron skillet works wonderfully for this cornbread. Preheat the skillet in the oven while it's warming up, then add about a tablespoon of oil or butter before pouring in the batter. This creates a deliciously crispy crust.
- → How spicy is this Mexican cornbread?
This cornbread has a mild to medium heat level, primarily from the green chiles. If you prefer less spice, you can reduce or omit the green chiles. For more heat, add a diced jalapeño with seeds.
- → Can I make this cornbread ahead of time?
Yes! You can bake this cornbread 1-2 days ahead of time. Store it covered at room temperature or refrigerated. Reheat in a 300°F oven for about 10 minutes before serving for the best texture.
- → What can I serve with Mexican cornbread?
This cornbread pairs beautifully with chili, taco soup, tortilla soup, or any Mexican-inspired main dish. It's also excellent alongside grilled meats, beans, or as part of a Tex-Mex feast.
- → Is there a way to make this cornbread without dairy?
Yes, you can substitute the dairy ingredients. Use plant-based cheese alternatives, dairy-free milk, and make sure your cream-style corn doesn't contain dairy. The texture may be slightly different, but it will still be delicious.
- → Can I freeze leftover Mexican cornbread?
Absolutely! Cut the cooled cornbread into portions, wrap each piece in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven or microwave before serving.