Easy to make, this tender and moist Mexican Cornbread brings a sweet heat to those Tex-Mex and Mexican meals, soups, stews and chili dishes.
Mexican Cornbread
I know for a southerner it's likely to sound a little sacrilegious, but we aren't super huge on cornbread down here along the Gulf Coast.
Sure, we eat it and we enjoy it, but French bread and yeast rolls are much more prevalent down here. Because of that, we don't necessarily subscribe to the idea that there is only one way to make cornbread, and, we don't even mind, if occasionally, it's got a little sweetness to it. I know. I can hear the gasps.
All the beautiful breads aside, even still, some meals just call out for cornbread - like greens, chili, some beans and for me, one of my number one favorite meals, a veggie plate, just has to have cornbread with it. More widely known as Mexican cornbread, this goes especially well with those spicier foods. Typically thick and moist, the sweet heat combination just works.
The ingredients in Mexican Cornbread vary widely among home cooks as to ratios, for instance, some folks use a great deal more flour for a more cake-like texture, others use heavy cheese. There are, however, some pretty standard inclusions. Here's what my version is made up of.
Mexican Cornbread Ingredients:
Mexican Cornbread Ingredients:
- Mostly cornmeal with a little all-purpose flour and salt - I use all-purpose, yellow cornmeal
- Standards like baking powder and eggs for leavening
- Though optional, a bit of granulated sugar works well in this type of cornbread
- I like to include a few seasoning vegetables like finely minced yellow onion. sweet bell pepper and green chilies or jalapenos - I prefer to use the pickled jalapenos personally
- Shredded cheese, typically for me, cheddar, though any cheese will work
- Creamed corn for extra flavor, moisture and richness - small cans are difficult to find these days so you'll likely have leftovers. Just reserve the remaining corn to stir into some soup or stew to add a creamy texture
- Sweet milk or better yet, buttermilk, if you happen to have some on hand
How to Make Mexican Cornbread:
Super easy to throw together too! Here's how to make it and as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
- First, preheat the oven to 450 degrees F.
- Butter an 8 x 8 square baking dish; set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt until well combined.
- Stir in cheese, onion, bell pepper and green chilies or jalapenos.
- Add creamed corn, oil, eggs and combine. Stir in milk.
- Pour into prepared pan and bake for about 30 minutes, or until golden brown and cooked through.
- Let rest a few minutes before slicing.
For more of my favorite cornbread recipes, check out the collection on my Pinterest page!
Chile Cheese Tex-Mex Cornbread
Yield: About 6 to 8 servings
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Easy to make, this tender and moist Mexican Cornbread brings a sweet heat to those Tex-Mex and Mexican meals, soups, stews and chili dishes.
Ingredients
- 1-1/2 cups yellow all-purpose cornmeal
- 1 tablespoon all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar, optional
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely minced yellow onion
- 1 tablespoon minced green bell pepper
- 1/4 cup minced green chilies or pickled jalapenos
- 1 cup cream-style sweet corn
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 1 cup whole milk or buttermilk
Instructions
- Preheat oven to 450 degrees F. Butter an 8 x 8 square baking dish; set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt until well combined. Stir in cheese, onion, bell pepper and green chilies or jalapenos.
- Add creamed corn, oil, eggs and combine. Stir in milk.
- Pour into prepared pan and bake at 450 degrees F for about 30 minutes, or until golden brown and cooked through.
- Let rest a few minutes before slicing.
Notes:
Small cans of creamed corn have become difficult to find these days so you'll likely have to use a 15-ounce can with leftovers. Just reserve the remaining corn to stir into some soup or stew to add a creamy texture.
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