Mexican Cornbread

Level up your cornbread game with this cheesy Mexican Cornbread recipe. Peppers and cheese give it flavor. Perfect with a bowl of soup.

Do you have a weekly Mexican night? I find that it is easier to plan a weekly menu if I have themed nights. So Tuesdays are generally our Mexican nights. 🌮 I mean….Taco Tuesday, right? 🌮

We have a ton of Mexican recipes so we can easily switch up main dishes: from albondigas soup, street corn dip for a meatless option and our Mexican layered salad. This Mexican Cornbread goes with any main dish or soup recipe we choose. And it’s easy too! Aren’t the red and green peppers so pretty?

a piece of cornbread on a plate

Why you’ll love this recipe:

  • Only 10 minutes of prep. The recipe will be ready in 45 minutes total.
  • Easy to adapt to your favorite Mexican flavors.
  • Soft, tender cornbread thanks to buttermilk, eggs and oil…not dry!
  • Perfect for serving with any warm soup, stew or chili.
ingredients for mexican cornbread on a table

How to Make Mexican Cornbread

To prep for this recipe, turn on the oven to 350º Fahrenheit and then spray an 8×8″ baking pan with cooking spray.

We also recommend using freshly grated cheddar cheese. When you use packaged shredded cheese, it can leave your bread or casseroles oily. If you use freshly grated, you’ll have a better end result with less oil.

  • In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside.
  • In a large bowl mix together the eggs, buttermilk and vegetable oil.
  • Stir in the creamed corn, onion, red pepper and cheese.
  • Mix the whisked dry ingredients into the egg mixture until they are incorporated.
  • Pour the batter into the greased baking pan.
  • Bake for 35 minutes or until the cornbread tests done.

Recipe Variations:

  • For extra spice, add a teaspoon or two of taco seasoning to the batter.
  • Use jalapeno peppers or poblano peppers for more heat.
  • Add extra cheese. Because extra cheese is always a good idea.
  • Add half a pound of browned and drained ground beef for a complete meal.
cornbread in a baking pan cut in pieces

What goes with Mexican Cornbread?

Although when I normally think of cornbread I think of our favorite chili recipe, you can also serve cornbread with Mexican main dishes. Here are a few of our favorite recipes to serve with Mexican cornbread.

closeup of a stack of cornbread
closeup of a stack of cornbread

Mexican Cornbread

5 from 4 votes
Level up your cornbread game with this cheesy Mexican Cornbread recipe. Peppers and cheese give it flavor. Perfect with a bowl of soup.
Servings 9
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients
 

  • 1 cup cornmeal
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 cup creamed corn
  • 2 tablespoons chopped green onion
  • 3 tablespoons chopped red pepper
  • ½ cup sharp cheddar cheese (freshly grated)

Instructions
 

  • Preheat oven to 350º Fahrenheit.
  • Grease a square 8×8 inch baking pan. Set aside.
  • In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside.
  • In a large bowl mix together the eggs, buttermilk and vegetable oil.
  • Stir in the creamed corn, onion, red pepper and cheese.
  • Mix the whisked dry ingredients into the egg mixture until they are incorporated.
  • Pour the batter into the greased baking pan.
  • Bake for 35 minutes or until the cornbread tests done.
  • Cut into squares and serve warm. Delicious with chili or soup.

Notes

The calories shown are based on the bread being cut into 9 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 280kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 356mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 298IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 1mg
Course Bread
Cuisine Mexican
Calories 280
Keyword comfort food, mexican recipes

Frequently Asked Questions

How do you make mexican cornbread with jiffy mix?

If you want to make this recipe even quicker, use a box of jiffy mix. Add the cheese and peppers, then bake as the recipe on the jiffy box suggests.

How do you make mexican cornbread with meat?

Add about half a pound of browned and drained ground beef (or use leftover taco meat) to this batter for a mexican cornbread with ground beef. Bake at the same temperature. It may need a few minutes longer since there will be more in the pan so watch it closely.

Can you freeze mexican cornbread?

Yes! This bread freezes for up to two months in an airtight container. Wrap each piece separately if you’d like to pull out one piece at a time.

Can you leave mexican cornbread out overnight?

Yes. This recipe will still be ok if you leave it out overnight. Store it in an airtight container at room temperature for up to 2 days. It will keep longer in the refrigerator.

Favorite Corn Recipes

Corn is one of those staple ingredients my family says “yes!” to every time. Here are some new ideas to try:

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of
1 Comment
Inline Feedbacks
View all comments

Beekite
1 year ago

5 stars
I love these ! Such an easy recipe that is full of flavor!