Introduction

There is something undeniably comforting about a warm piece of cornbread sitting on the side of a steaming bowl of soup or chili. But why settle for a basic box mix when you can elevate your dinner table with a vibrant, flavor-packed Mexican Cornbread?

Hi, I’m Jason Griffith, and if there is one thing I’ve learned from years of developing recipes for ChefManiac.com, it’s that texture and balance are everything. This isn’t your average crumbly, dry side dish. We are talking about a golden, buttery bread studded with sweet corn kernels, sharp cheddar cheese, and just enough jalapeño heat to keep things interesting. Whether you are hosting a summer BBQ or looking for the perfect companion to a cozy winter stew, this recipe is designed to impress.

Why I Love This Recipe

What makes this Mexican Cornbread stand out is the “pop” of flavor in every bite. Most traditional cornbread recipes lean heavily into sweetness or saltiness, but this version brings a garden-fresh element.

The addition of red bell peppers and cilantro adds a brightness that cuts through the richness of the cornmeal and butter. Plus, it’s incredibly versatile. You can bake it in a standard dish for soft, uniform squares, or use a preheated cast-iron skillet to get those coveted crispy, buttery edges that make cornbread truly legendary. It is a staple in my house, especially when I’m looking for a “wow” factor with minimal effort.

Ingredients

Dry Ingredients:

• 1 cup yellow cornmeal: Provides that classic grit and golden color.
• 1 cup all-purpose flour: Gives the bread structure and a soft crumb.
• 1/4 cup sugar: Just enough to balance the spice (adjust to your preference).
• 1 tbsp baking powder: Our lifting agent for a fluffy texture.
• 1/2 tsp salt: To enhance all the savory flavors.

Wet Ingredients:

• 1 cup milk: You can use whole milk, or swap for buttermilk for a tangier, more tender result.
• 2 large eggs: Lightly beaten to bind the batter.
• 1/4 cup melted butter: Provides that essential rich, savory fat (vegetable oil also works).

The “Mexican” Add-ins:

• 1 cup corn kernels: Fresh off the cob, frozen, or canned (be sure to drain well).
• 1–2 jalapeño peppers: Seeded and finely diced. Keep the seeds if you want more fire!
• 1/2 cup shredded cheddar cheese: I prefer sharp cheddar, but a Mexican blend or Pepper Jack is fantastic.
• 1/4 cup diced red bell pepper: For color and a subtle sweetness.
• 1/4 cup chopped fresh cilantro: Adds an authentic, herby finish.

Swaps and Notes

• The Flour: To make this gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• The Heat: If you aren’t a fan of spice, swap the jalapeños for a small can of mild diced green chiles. They provide great flavor without the burn.
• The Cheese: Smoked Gouda or Pepper Jack can completely change the profile of this bread, giving it a smokier or even spicier kick.
• The Fat: If you want a more “Southern” style, try using melted bacon drippings instead of butter.

Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 400°F (200°C). This high heat is crucial for a good rise. Grease an 8-inch square baking dish or, for the best texture, a 9-inch cast iron skillet with a generous amount of butter.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Ensure there are no large clumps of flour.

3. Combine Wet Ingredients

In a separate medium bowl, whisk together the milk (or buttermilk), the lightly beaten eggs, and the melted butter.

4. Make the Batter

Pour the wet mixture into the dry ingredients. Use a spatula to stir gently until just combined.

Pro Tip: Do not overmix! Overworking the batter develops too much gluten, which leads to a tough, rubbery cornbread. A few small lumps are perfectly fine.

5. Fold in the Flavor

Gently fold in your corn kernels, diced jalapeños, shredded cheese, red bell pepper, and cilantro. Stir just until they are evenly distributed through the batter.

6. Bake

Pour the batter into your prepared dish. If using a skillet, you should hear a slight sizzle! Bake for 20–25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool & Serve

Let the cornbread rest in the pan for about 5–10 minutes. This allows the structure to set so it doesn’t crumble when sliced. Serve warm!

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Tips for Success

• Cast Iron Secret: If using a skillet, place it in the oven while it preheats. Add a tablespoon of butter to the hot skillet just before pouring the batter in. This creates a “fried” bottom crust that is to die for.
• Don’t Overbake: Check the bread at the 20-minute mark. Cornbread can go from moist to dry very quickly.
• Freshness Matters: Using fresh-grated cheese rather than pre-shredded bags will result in better melting and flavor.

Serving Suggestions and Pairings

This Mexican Cornbread is a superstar on its own, but it truly shines when paired with the right main course. I love serving it alongside This Mexican Chicken and Rice Casserole for a complete, hearty meal.

If you are hosting a game day party, this bread acts as a perfect side for a Walking Taco Bar or can be dipped into This Crockpot Nacho Dip. For a fun twist, serve it as an alternative to tortillas with Sheet Pan Quesadillas.

Nutritional Information (Per Serving)

Estimate based on 9 servings

• Calories: 245 kcal
• Fat: 9g
• Carbohydrates: 32g
• Protein: 7g
• Fiber: 2g

Storage and Leftover Tips

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Keeps well for up to 5 days. Reheat for 20 seconds in the microwave to restore softness.
• Freezer: This bread freezes beautifully! Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months.
• Leftover Idea: Use day-old Mexican Cornbread to make “Mexi-Croutons” for a salad or crumble it over a bowl of chili.

More Recipes You Will Love

If you enjoyed this zesty side dish, you have to try these other crowd-favorites:

• These Totchos – The ultimate party food hack.
• Mexican Chicken and Rice Casserole – A one-pan dinner that’s always a hit.

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Final Thoughts

I hope this Mexican Cornbread becomes a new favorite in your kitchen! It’s the perfect blend of sweet, savory, and spicy. If you try this recipe, please leave a comment below and let me know how it turned out—did you add any extra spice or use a different cheese?

Be sure to follow us on social media for more daily recipe inspiration. Happy baking!

– Jason Griffith