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Mexican Cornbread

This Mexican Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers!

A SUPER FLAVORFUL CORNBREAD RECIPE

There’s something truly comforting about a slice of warm, freshly baked cornbread. With a golden, crispy crust and a tender, moist interior, Mexican cornbread is the perfect sidekick to chili, soups, or on its own! Once you start making this homemade Mexican cornbread, you’ll be hooked and won’t want

Slice, Mexican Style Cornbread recipe made in a springform pan shown on a round white plate with two slices removed.

FREQUENTLY ASKED QUESTIONS:

Why didn’t my cornbread rise?

You must use self-rising flour and self-rising cornmeal or it will not turn out properly. This is why there is no additional baking soda or baking powder added because it is already in the self-rising ingredients. 

I like my cornbread a bit spicier, what should I add?

Try dicing up a fresh jalapeño for an extra kick!

Why is my Mexican Cornbread crumbly?

It could be a few reasons:
1. You over mixed the batter. Stirring the batter too much can make the gluten in the flour to form elastic gluten bands (it’s all very scientific but basically, it makes for dry, dense baked goods).

2. You might’ve baked it too long. Ovens vary and some ovens have hot spots or sometimes oven temperatures are inaccurate. So although a recipe says to cook it for a certain temperature, know your oven. If necessary check it earlier and stick a toothpick in the center to determine if it is done. Also, it might be worth it to invest in an oven thermometer to make sure your oven is heating to the correct temperature.

3. You used a low fat or skim milk. Try using a higher fat milk. Or perhaps try buttermilk. Even though most buttermilk is lower in fat, it has higher acidity that helps to break down long strands of glutens and proteins in baked goods, resulting in a more tender bread or baked good.

I can’t find self-rising white corneal, can I use self-rising yellow cornmeal?

Yes, self-rising yellow cornmeal will work in this recipe.

What goes with Mexican cornbread?

You can really serve this with so many meals. Try serving this with Chicken Tortilla Soup, Chicken Enchilada Soup or Taco Soup . One of my personal favorite meals to serve this with is Creamy White Chicken Enchiladas. Perhaps you want to have this for a brunch? Huevos Rancheros is perfect with Mexican Cornbread! Or for something a bit more simple, a serving of homemade refried beans is so good!

Can I add ground beef?

I have not tested this recipe with cooked ground beef but I think it should worked. I would maybe just use about a pound. Cook and crumble it (maybe season with a bit of salt and pepper or your favorite Mexican seasonings) until fully cooked then add it to the batter.

How do I store leftovers?

Leftovers should be properly covered and can be stored on the counter for up to 2 days. Refrigerating bread can cause it to become dry. It can also be frozen, if wrapped properly to protect against freezer burn, for up to 3 months.

Mexican-Style Cornbread recipe from The Country Cook. Slice shown on a white plate and topped with butter.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • self-rising white cornmeal – I like the Martha White brand (paid affiliate link) (paid affiliate link) but there are certainly other brands that can be used.
  • self-rising flour – I always prefer White Lily flour (paid affiliate link) for baked goods if you are able to find it. Any self-rising flour will work though.
  • shredded cheddar cheese – freshly shredded cheese is best but if you are pressed for time, the pre-shredded bagged cheese works just fine.
  • green onions – these do not give it a strong onion flavor. It’s very light and gives it a nice color as well.
  • green bell pepper – or you can use a red bell pepper for a bit more color.
  • green chiles – I don’t think the canned green chilies make this spicy since they are so mild.
  • cream-style corn – this is going to help keep the cornbread moist and give it more a of corn flavor.
  • eggs – most baked goods come out better if you let the eggs come to room temperature before using (if you have time).
  • milk – try to use a fattier milk. I would suggest a whole milk or at the very least 2%. You want that extra fat to keep this bread moist. Buttermilk is even better if you happen to have that on hand.

HOW TO MAKE MEXICAN CORNBREAD:

 Preheat the oven to 350F degrees and lightly grease a 9×9-inch baking dish or use a springform pan. In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until blended.

self rising cornmeal, self rising flour, shredded cheddar cheese, green pepper, sliced green onion, cream style corn in a bowl.

Stir in the eggs, creamed corn, and milk. Do not over mix. Stir just until combined. Spread the batter out into the prepared pan.

beaten eggs, milk added to cornbread mixture stirred together with a wooden spoon.

Bake in the oven for 1 hour, or until a toothpick comes out clean.

a slice of Mexican cornbread on a plate topped with melted butter.

CRAVING MORE RECIPES? TRY THESE!

Mexican Style Cornbread

Mexican Cornbread

This Mexican Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers!
5 from 60 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

Instructions

  • Preheat the oven to 350F degrees and spray a 9×9-inch baking dish or a springform pan with nonstick cooking spray.
  • In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
  • Stir in the eggs, creamed corn, and milk. Do not over mix. Stir just until combined. Spread the batter out into the prepared pan.
  • Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!

Notes

  • PLEASE READ: It must be SELF-RISING FLOUR and SELF-RISING CORNMEAL or it will not turn out properly. This is why there is no additional baking soda or baking powder added because it is already in the self-rising ingredients. 
  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Breads, Side Dish
Cuisine: American

Nutrition

Calories: 428kcal | Carbohydrates: 38g | Protein: 20g | Fat: 21g | Sodium: 971mg | Fiber: 3g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




19 Comments

  1. 5 stars
    Excellent. Added a jalapeño diced. Cooked in a cast iron 10″ skillet preheated with lard. Turned out delicious and moist.

  2. 5 stars
    It was delicious. I poured pinto beans on top. After I baked the corn bread. And I used a red pepper instead of green.

      1. 5 stars
        I’m getting ready to make this now and I was looking for a link to send you a question. I’m hoping you see this in time. it does not say to drain the green chili can. That is what I need to know… is it drained or is it not?
        Thank you!

      2. Hi Sue, nope you don’t need to drain them or I would’ve mentioned that in the recipe. For nearly all recipes, you usually don’t ever drain the green chiles as they aren’t packed in much liquid. Hope you enjoy this one 🙂

  3. 5 stars
    HI Brandie,

    I love the tip on the springform pan as an option. That is seriously the thickest cornbread that I’ve ever seen ~ so now that I’ve seen it, that’s my new cornbread height goals! It just looks amazing ~ can’t wait to try it!