Mexican Cornbread

Why You’ll Love This Recipe

This Mexican Cornbread is a flavorful twist on the classic cornbread. Packed with savory ingredients like jalapeños, cheese, and a hint of cumin, it’s the perfect balance of spicy, cheesy, and slightly sweet. Whether you serve it alongside chili, soup, or as a standalone snack, this cornbread will be a crowd-pleaser at any meal. Its moist, tender crumb combined with a subtle kick of heat makes it an irresistible addition to your dinner table.

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cumin (optional)

• 1/2 teaspoon chili powder (optional)

• 1/2 cup milk

• 2 large eggs

• 1/2 cup sour cream

• 1/2 cup vegetable oil

• 1 cup shredded cheddar cheese

• 1/2 cup diced jalapeños (seeds removed for less heat)

• 1/4 cup chopped green onions (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cumin, and chili powder.

3. In a separate bowl, whisk together the milk, eggs, sour cream, and vegetable oil until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Fold in the shredded cheddar cheese, jalapeños, and green onions (if using).

6. Pour the batter into the prepared baking dish and spread it out evenly.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

8. Allow the cornbread to cool slightly before cutting into squares and serving.

Servings and timing

• Servings: 8-10

• Prep time: 10 minutes

• Cook time: 25-30 minutes

• Total time: 35-40 minutes

Variations

• Add more heat: For a spicier version, keep the seeds in the jalapeños or add extra chili powder or hot sauce to the batter.

• Sweeten it up: If you like your cornbread on the sweeter side, increase the sugar to 1/2 cup.

• Add veggies: Throw in some corn kernels or diced bell peppers for added texture and flavor.

• Cheese variety: Swap the cheddar for other cheeses like Monterey Jack, pepper jack, or even cotija for a different taste.

• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Storage/Reheating

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. If you prefer to keep it fresh longer, you can refrigerate it for up to a week.

• Reheating: Reheat cornbread in the microwave for 15-20 seconds per slice, or warm it up in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I make this cornbread ahead of time?

Yes, you can make it ahead of time and store it in an airtight container. It’s best eaten within 1-2 days but can be kept in the fridge for longer if necessary.

Can I freeze Mexican cornbread?

Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag for up to 3 months. To reheat, thaw and bake at 300°F (150°C) for 10-15 minutes.

How can I make this cornbread less spicy?

To reduce the spice level, simply omit the jalapeños or use a milder chili pepper like a bell pepper. You can also reduce the amount of chili powder in the recipe.

Can I use a different kind of cheese?

Yes! Feel free to experiment with other cheeses like Monterey Jack, mozzarella, or even a blend of cheeses for a different flavor profile.

How can I make the cornbread more moist?

If you want a more moist cornbread, consider adding a little more sour cream or even a tablespoon of honey to the batter. This will add a bit more richness.

What can I serve with Mexican cornbread?

Mexican cornbread pairs wonderfully with chili, tacos, soups, or even grilled meats. It also works well with a simple salad or as a standalone snack.

Is this cornbread spicy?

This cornbread has a mild to moderate heat, depending on the amount of jalapeños you use. You can adjust the heat to your liking or omit the jalapeños entirely.

Can I make this cornbread without sour cream?

Yes, if you don’t have sour cream, you can substitute it with plain yogurt or buttermilk for a similar texture and tang.

Can I make this recipe in a different-sized pan?

Yes, you can adjust the cooking time if you’re using a different-sized pan. If using a larger pan, the cornbread will bake faster, so start checking for doneness at around 20 minutes.

Can I use self-rising cornmeal for this recipe?

Yes, you can use self-rising cornmeal, but be sure to adjust the baking powder and salt accordingly. You may need to reduce the baking powder by about half.

Conclusion

Mexican Cornbread is a fantastic and flavorful twist on traditional cornbread, combining the richness of cheese and the kick of jalapeños in every bite. Whether you enjoy it with your favorite chili or on its own, this cornbread is guaranteed to be a hit at any meal. Easy to make and customizable to your tastes, it’s a perfect addition to your recipe collection.

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