Mexican cornbread is loaded with corn kernels, green chilies and cheese, plus a hint of chili powder running throughout, and makes a fun twist on regular cornbread. It pairs great with your favorite soups, stews and chilis.
Fall is by far my favorite season, and I’m loving the cooler temperatures and breaking out my sweaters and boots.
I’m also loving that it’s soup and chili season, because there’s nothing better than cozying up to a warm bowl of delicious food.
Chicken tortilla soup, Instant Pot lentil soup and white turkey chili are some of our favorites, but I’ve got lots more I’m planning to try this season.
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We, especially my kids, also love having some classic cornbread or biscuits to go with our meal when we’re having soup or chili.
Previously I’ve shared cheesy cornbread muffins, which are a kid favorite, and jalapeño cheddar drop biscuits, which are my husband’s favorite.
Today though, I’m excited to share a new fun version we all love: Mexican cornbread.
This cornbread is flaked with corn kernels and green chilies, plus some melty cheese and a touch of chili powder running through the batter.
They are so flavorful and such a fun twist on your regular cornbread.
The cornbread also gets so perfectly golden brown on the outside, with crusty edges all around it, but stays nice and tender and fluffy on the inside.
So delicious and a must try!
So let’s get cooking.
Now, I’ve got some notes and substitutions coming up on how to make Mexican cornbread. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Mexican cornbread:
- I use yellow cornmeal but you could substitute white cornmeal.
- All-purpose flour or white whole wheat flour will work here.
- Monterey Jack cheese or a Mexican blend cheese are great choices for this cornbread. You could even substitute regular cheddar in a pinch.
- I tend to use frozen corn, that's been thawed, cause I always have some on hand. You could also try using a small (8 oz) can of white or yellow corn, that’s been drained, for this recipe.
Want to spice it up? Totally do-able.
We make ours mild for the kids but if you want a kick to your cornbread you could add any or all of the following to the recipe.
How to make spicy Mexican cornbread:
- Add ¼ teaspoon cayenne pepper to the dry ingredients
- Add up to a teaspoon of hot sauce to the wet ingredients
- Stir in a finely chopped jalapeño pepper to the batter
- Use shredded Pepper Jack for the cheese for some extra oomph
This cornbread pairs great with chili (like my Instant Pot turkey chili from earlier this week) or with your favorite soup or stew.
You can even top off your cornbread if you want to kick it up a few more notches. Here are some ideas.
Topping ideas for Mexican cornbread:
- Chopped fresh cilantro
- Chopped green onions
- Diced avocado or a dollop of guacamole
- Sour cream or Greek yogurt
- Butter or drizzle of honey
Also, if you have leftover cornbread, here’s how to keep it.
Tips for leftover cornbread:
- Leftover cornbread can be kept, covered, at room temperature for 2-3 days.
- Reheat in the microwave or a toaster oven until warmed through.
- You can also freeze extras. Place the cooled pieces in a freezer-safe ziptop plastic bag, that’s been labelled and dated, and freeze for up to 5 months.
- Thaw overnight and reheat or thaw on 70% power in the microwave, flipping upside down as needed, until warmed through.
There you have it, you are all ready to go. ????
Next time you’re making some chili or soup, I hope you give this Mexican cornbread a try for a delicious pairing.
Enjoy!
XO,
Kathryn
Mexican cornbread
Mexican cornbread is loaded with corn kernels, green chilies and cheese, plus a hint of chili powder running throughout, and makes a fun twist on regular cornbread. It pairs great with your favorite soups, stews and chilis.
Ingredients
- 1 cup yellow or white cornmeal
- 1 cup all-purpose or white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¾ cup low-fat milk (2%, 1% or skim are all fine)
- ¼ cup unsalted butter, melted
- 1 large egg, beaten
- 2 tablespoons honey
- 1 (4 oz.) can diced green chilies, drained
- ⅔ cup frozen corn, thawed (or sub a small 8 oz. can of corn, drained)
- 1 ½ cups shredded Monterey Jack or Mexican blend cheese
Instructions
- Preheat the oven to 400. Coat an 8x8 metal pan with cooking spray.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, chili powder and salt. Stir well and then make a well in the center of the dry ingredients.
- Into the well, add the milk, egg, butter and honey. Mix the wet ingredients together in the well and then mix in with the dry ingredients until just combined.
- Fold in the chilies, corn and shredded cheese until just combined. Transfer the batter to the prepared pan.
- Bake at 400 for 15-20 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean. (Mine is ready right at 18 minutes, but times can vary.)
Notes
Additions for making spicy cornbread:
- ¼ teaspoon cayenne pepper
- Finely chopped jalapeño pepper
- Shredded Pepper Jack for the cheese
- Up to a teaspoon of hot sauce
Topping ideas for Mexican cornbread:
- Chopped fresh cilantro
- Chopped green onions
- Diced avocado or a dollop of guacamole
- Sour cream or Greek yogurt
- Extra butter or drizzle of honey
Leftovers: Leftover cornbread can be kept, covered, at room temperature for 2-3 days. Reheat in the microwave or a toaster oven until warmed through.
You can also freeze extras. Place the cooled pieces in a freezer-safe ziptop plastic bag, that’s been labelled and dated, and freeze for up to 5 months. Thaw overnight and reheat or thaw in the microwave, flipping upside down as needed, until warmed through.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 393mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 10g
Janet Bradley
I'm gonna have to try this, it sounds totally AMAZING. But until such time as I have to get some of the above listed ingredients, could I possibly use a packaged cornbread and add in the extras (as you have listed above). I use the box cornbread and put extra ingredients all the time. I know your (homemade) recipe would be much better, but I sooooo want to try it sooner than later.
Thanks Janet
Kathryn Doherty
Hi Janet! Oh sure, go ahead and add the mix-ins to your boxed mix of cornbread. No judging here! Just make sure the batter isn't too wet so that it bakes through properly. Enjoy!
James McFaul
Major disappointment. After 18 minutes in oven, using toothpick, center was not done. Gave it 5 more minutes and it appeared to be done. Edges were brown in the metal pan. Toothpick was clean. While cooling the center dropped. After cooling about an hour, I served it and the center was wet and doughy. Sad to say; it was a failure.
Kathryn Doherty
I'm so sorry James, I know it is really disappointing when a recipe fails. I am super confused on how the end product turned out at all doughy, given these ingredients and bake time/temp, but a number of factors could be at play.