Experience the vibrant flavors of the Southwest with this irresistible Cheesy Mexican Cornbread. Bursting with sweet corn, sautéed vegetables, and melty cheese, this cornbread is a perfect combination of soft, tender crumb and cheesy, savory goodness. Each bite delivers a comforting, hearty texture that pairs beautifully with soups, chili, or a simple weeknight dinner.
Quick to whisk together and simple to bake, this Mexican Cornbread recipe brings bold flavors and ease to your kitchen. The diced green peppers and onions add freshness and crunch, while the mexi-corn contributes subtle sweetness. A touch of red pepper adds a gentle kick that balances the savory cheese, making it a crowd-pleaser for family meals or party platters.
Why You’ll Love This Recipe
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Family-Friendly: Mildly spiced and cheesy, kids and adults will love it.
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Quick & Easy: Simple ingredients and minimal prep make it weeknight-friendly.
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Comfort Food Classic: Soft, tender cornbread with a hint of Southwestern flavor.
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Versatile Side Dish: Complements soups, stews, chili, and grilled meats.
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Crowd-Pleasing: Perfect for potlucks, BBQs, or festive gatherings.
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Make-Ahead Friendly: Can be prepped in advance for stress-free baking.
Ingredient Breakdown
All-Purpose Flour (1 cup): Provides structure to the cornbread, ensuring a soft but sturdy crumb.
White Cornmeal (1 cup): Adds classic cornbread texture and a subtle sweet flavor.
Egg (1 large): Acts as a binder while enriching the bread and giving it a tender texture.
Oil (½ cup): Adds moisture and helps keep the cornbread soft and rich.
Buttermilk (1 cup): Contributes tanginess and reacts with the cornmeal to create a tender, airy crumb.
Mexi-Corn (1 can, drained): Sweet corn kernels bring natural sweetness and texture contrast.
Onion (1 medium, diced): Adds savory depth and a slight bite for flavor complexity.
Green Pepper (1 medium, diced): Brings freshness, color, and a mild crunch.
Shredded Cheese (1 cup): Melts into gooey pockets, adding savory richness.
Red Pepper (½ tsp): Provides a subtle kick to enhance the overall flavor.
Pro Tips
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Use Fresh Ingredients: Freshly shredded cheese and diced vegetables enhance flavor and texture.
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Check Oven Temperature: Ensure your oven is preheated properly to avoid undercooked or overly dry cornbread.
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Don’t Overmix: Gently fold the ingredients to keep the cornbread tender and avoid a dense texture.
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Cast Iron Skillet: Using a preheated skillet creates a crisp, golden crust that contrasts the soft interior.
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Customize Spice Level: Adjust red pepper according to taste for mild or more pronounced heat.
Ingredient Swaps or Variations
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Cheese Options: Try Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor profile.
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Milk Alternatives: Substitute buttermilk with whole milk and a teaspoon of vinegar if needed.
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Vegetable Mix: Add diced jalapeños, corn kernels, or roasted red peppers for variety.
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Gluten-Free Version: Use a gluten-free all-purpose flour blend to make it safe for gluten-sensitive diets.
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Extra Crunch: Sprinkle crushed tortilla chips or breadcrumbs on top before baking for added texture.
Serving Suggestions
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Pair with chili or taco soup for a hearty meal.
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Serve alongside grilled chicken, steak, or roasted vegetables.
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Top with a dollop of sour cream or guacamole for a southwestern twist.
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Slice into squares and serve as an appetizer at parties.
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Enjoy warm with a pat of butter for a simple, comforting snack.
Make Ahead + Storage Tips
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Prep Ahead: Mix the batter in advance and refrigerate for up to 2 hours before baking.
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Store Leftovers: Keep baked cornbread in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
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Reheat: Warm slices in the oven at 350°F for 5–10 minutes or microwave for 30–45 seconds.
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Freeze: Wrap individual slices in foil and freeze for up to 2 months. Thaw overnight and reheat before serving.
Cultural or Historical Notes
Mexican Cornbread is inspired by Southern cornbread traditions with a southwestern twist. Cornbread has been a staple in the American South for centuries, originating from indigenous corn-based recipes. The addition of cheese, peppers, and mexi-corn gives it a modern Mexican-American flair, making it a fusion dish beloved for its bold flavors and comforting texture.
Frequently Asked Questions (FAQ)
Can I make this cornbread without cheese?
Yes, omit the cheese for a lighter, dairy-free version. You can also use vegan cheese alternatives.
What can I use instead of mexi-corn?
Fresh or frozen corn works well as a substitute. Drain canned corn well to avoid sogginess.
Can I bake this in a regular baking pan?
Absolutely. A 9×9-inch or 8×8-inch baking dish works; just adjust baking time slightly if needed.
Is it possible to make this spicier?
Yes, add finely diced jalapeños or increase the red pepper quantity for a bolder kick.
Can I prepare this ahead of time for a party?
Yes, mix the batter and refrigerate for up to 2 hours. Bake just before serving for the best texture and flavor.
Mexican Cornbread
Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- In a large bowl, stir together the flour, cornmeal, egg, oil, buttermilk, mexi-corn, onion, green pepper, shredded cheese, and red pepper until well combined.
- Melt 1 teaspoon of Crisco in a cast iron skillet over medium heat, coating the bottom well.
- Pour your cornbread mixture into the hot skillet and smooth it out evenly.
- Bake for 30-35 minutes, or until golden brown on top and a toothpick inserted comes out clean.
