Discover how to make Mexican cornbread with this easy, step-by-step guide! Packed with bold flavors, this moist and cheesy cornbread is perfect as a side dish or a snack for any meal. Learn the secrets to adding the perfect amount of jalapeños, cheese, and spices to create a delicious, homemade recipe that your family will love. Whether hosting a dinner party or craving a quick comfort food fix, this recipe will become a favorite. Try it today and elevate your cooking game!
1. Chili Pepper Madness Mexican Cornbread
This recipe is renowned for its moistness and flavor, loaded with chopped jalapeños, corn kernels, and a blend of melty Mexican cheeses. It’s a perfect side dish for chili, soups, or stews.
Ingredients:
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 oz can of cream corn
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar (optional)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Salt and black pepper to taste
- 1 cup chopped jalapeño peppers
- 1 cup shredded Mexican cheese blend (such as asadero, manchego, chihuahua, or Monterey Jack)
- 1 cup corn kernels (optional)
Instructions:
- Preheat Oven: Heat the oven to 350°F (177°C).
- Mix Wet Ingredients: Whisk together milk, melted butter, eggs, and creamed corn in a small bowl.
- Combine Dry Ingredients: In a larger bowl, mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Add Jalapeños and Cheese: Stir in chopped jalapeños and shredded cheese. If using corn kernels, add them now.
- Bake: Pour the batter into a lightly oiled 9×13-inch baking dish. Top with extra shredded cheese if desired. Bake for 30-40 minutes or until a toothpick inserted in the center comes out dry.
- Cool and Serve: Let cool slightly before slicing and serving.
Tips:
- Moisture Secret: Creamed corn is key for moisture and a touch of sweetness.
- Milder Version: Skip jalapeños and use a can of green chilies instead for a milder flavor.
- Extra Cheese: Top with extra cheese before baking for an extra cheesy crust.
2. Pinch and Swirl’s Mexican Cornbread
This recipe is known for its crispy edges and tender interior, thanks to being baked in a cast-iron skillet. It combines the richness of butter and buttermilk with the bold flavors of jalapeños, green onions, and sharp cheddar cheese.
Ingredients:
- 1.5 cups whole-grain yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons butter
- 1 cup buttermilk
- ¾ cup frozen corn
- 2 large eggs
- 1 jalapeño pepper
- 4 green onions
- 4 ounces sharp cheddar cheese
- 2 tablespoons avocado oil
Instructions:
- Preheat Skillet: Place a 10-inch cast-iron skillet in a cold oven and preheat to 400°F (200°C). Let the skillet heat up with the oven.
- Mix Dry Ingredients: Whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Blend Wet Ingredients: In a blender, puree buttermilk, corn, and eggs until smooth.
- Combine Wet and Dry: Melt the butter and let it cool slightly. Pour the buttermilk mixture and melted butter into the dry ingredients. Add chopped jalapeño, green onions, and shredded cheese. Fold until just combined; avoid overmixing.
- Prepare Skillet: Remove the hot skillet from the oven with an oven mitt. Add avocado oil and swirl to coat the bottom and sides.
- Bake: Pour the batter into the skillet, smooth the top, and bake for 25 minutes or until a knife inserted comes out clean.
- Cool and Serve: Let the cornbread cool for 5 minutes before slicing into wedges.
Tips:
- Skillet Preparation: Preheating the skillet ensures a crispy crust.
- Don’t Overmix: This keeps the cornbread tender.
- Adjust the Heat: Leave some jalapeño seeds in for extra spice or use diced green chiles for a milder flavor.
- Cheese Options: Use Monterey Jack or Pepper Jack for different flavor profiles.
- Additional Veggies: Add diced red bell pepper for extra color and crunch.
3. Immaculate Bites Mexican Cornbread
This recipe is known for its moistness and flavor, combining jalapeños, green chilies, corn kernels, and a blend of Monterey Jack and cheddar cheese. It’s perfect as a side dish for soups, stews, or as part of a Mexican-themed meal.
Ingredients:
- 1 cup (120g) all-purpose flour
- 1 cup (163g) ground cornmeal
- 2 teaspoons (8g) baking powder
- ¼ cup (50g) granulated sugar
- ½ teaspoon (3g) kosher salt
- 1 cup (235ml) buttermilk
- 2 eggs
- 8 tablespoons (113g) unsalted butter, melted
- 1-2 small jalapeño peppers, chopped
- 1 4-ounce can of chopped green chilies, drained (optional)
- 1 cup (165g) corn kernels
- ½ cup (57g) Monterey Jack cheese, grated
- ½ cup (57g) cheddar cheese
Instructions:
- Preheat Oven: Heat the oven to 350°F (177°C). Spray an 8″x8″ baking dish or 10-inch skillet and set aside.
- Mix Dry Ingredients: Whisk together flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
- Blend Wet Ingredients: Whisk in buttermilk and eggs until well combined.
- Combine Wet and Dry: Add melted butter, jalapeño peppers, green chilies, corn kernels, Monterey Jack, and cheddar cheese to the wet ingredients. Thoroughly mix to incorporate all ingredients.
- Bake: Pour the batter into the prepared baking dish. If desired, sprinkle extra grated cheese and jalapeno peppers on top. Bake for about 20-22 minutes or until light golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for about 10 minutes before slicing and serving.
Tips:
- Adjust Heat: Use more or fewer jalapeños based on your desired level of spiciness.
- Cheese Variations: Substitute with pepper Jack for an extra spicy kick.
- Alternative to Buttermilk: Use plain yogurt as a substitute with a similar consistency.
- Reheating: Reheat slices in a toaster oven or skillet with butter for a crispy exterior.
Variations:
- Spicy Version: Add diced serrano peppers for extra heat.
- Herby Flavor: Add chopped chives for a savory twist.
- Whole Wheat Option: Substitute all-purpose flour with whole wheat flour for added fiber.
