Name: Mexican Cornbread Recipe - Easy u0026amp; Moist Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup yellow cornmeal; 1 cup all purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon sugar; 2 large eggs; 1 cup whole milk; 1/2 cup sour cream; 1/3 cup melted butter; 1 cup shredded cheddar cheese; 3/4 cup corn kernels fresh or frozen; 1 small onion finely diced; 1 to 2 jalapenos finely chopped; 1/2 teaspoon smoked paprika

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Mexican Cornbread Recipe

A great mexican cornbread recipe is the kind of comfort food that disappears fast from the table. It is warm, slightly sweet, a little savory, and packed with bold flavors from cheese, corn, and jalapeno. Instead of plain cornbread that tastes flat or dry, this version feels rich, moist, and full of texture. Every bite gives you tender cornmeal crumb, pockets of melted cheese, and small bursts of fresh corn.

More Cornbread Recipes

What makes this style special is how it bridges two worlds. You get the simple, homey feel of classic cornbread and the bright, lively flavors found in recipes for Mexican food. That combination makes it more exciting than standard corn bread recipe versions. It works just as well next to chili as it does with grilled meats, soups, or easy lunches.

When made correctly, the inside stays soft and fluffy while the edges bake slightly crisp and golden. The jalapeno brings gentle heat, not overpowering spice. The cheese melts into the batter and creates richness. Fresh corn adds sweetness and texture. The result is a moist cornbread recipe homemade cooks can rely on for family meals, gatherings, or quick easy side dishes for lunch.

As a chef, I look at this mexican cornbread recipe as a balance of structure and flavor. The right ratio of cornmeal, flour, eggs, and dairy gives you lift and tenderness. The mix ins create personality. Once you understand the method, you can make homemade Mexican cornbread anytime without guessing.

Why You’ll Love This Recipe

This mexican cornbread recipe delivers more than just flavor. It solves the common problems people face with cornbread.
The texture stays moist. Many cornbread recipes turn dry or crumbly. Here, sour cream and butter keep the crumb soft for days.
The flavor is layered. Instead of plain cornmeal, you get corn and cheese cornbread with jalapeno, onion, and spices. It tastes complete without needing extra toppings.
It is versatile. You can serve it with chili, soups, grilled chicken, tacos, or even as part of yummy lunches and easy lunch recipes.
It is simple to prepare. This is one of those Mexican cornmeal recipes that uses pantry ingredients and one bowl. No complicated steps.
It works for any time of day. It can be breakfast, lunch, or dinner. It even fits well into lunch recipes or packed leftovers.
It pairs perfectly with hearty dishes. This truly is the best cornbread for chili because it soaks up sauce without falling apart.

Preparation and Cooking Time, also serving

Preparation time 15 minutes
Mixing time 10 minutes
Bake time 25 to 30 minutes
Total time about 45 minutes
Servings 9 to 12 squares

Ingredients

1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 large eggs
1 cup whole milk
1/2 cup sour cream
1/3 cup melted butter
1 cup shredded cheddar cheese
3/4 cup corn kernels fresh or frozen
1 small onion finely diced
1 to 2 jalapenos finely chopped
1/2 teaspoon smoked paprika

Substitution Notes

Buttermilk can replace milk and sour cream combined
Monterey Jack can replace cheddar
Canned corn works if drained well
Green chilies can replace jalapenos for milder flavor
Gluten free flour blend can replace all purpose flour

Step by Step Instructions

Step 1: Prepare the pan

Preheat the oven to 400 F. Place a cast iron skillet or baking dish inside while it heats. A hot pan helps form crispy edges, which is key for authentic Mexican cornbread texture. Grease lightly once heated.

Step 2: Mix the dry ingredients

In a large bowl combine cornmeal, flour, baking powder, salt, sugar, and paprika. Stir thoroughly so the leavening spreads evenly.

Step 3: Mix the wet ingredients

In another bowl whisk eggs, milk, sour cream, and melted butter until smooth. Make sure everything is well blended for even moisture.

Step 4: Combine wet and dry

Pour wet ingredients into the dry mixture. Stir gently until just combined. Do not overmix. Overmixing makes cornbread tough. The batter should look thick but spoonable.

Step 5: Fold in mix ins

Add cheese, corn, onion, and jalapenos. Fold slowly until evenly distributed. This creates cornbread with corn in it and ensures flavor in every bite.

Step 6: Fill the pan

Pour the batter into the hot greased skillet. Spread evenly with a spatula. You should hear a gentle sizzle.

Step 7: Bake

Bake for 25 to 30 minutes until the top is golden and a toothpick comes out clean. The edges should look slightly crisp while the center stays soft.

Step 8: Rest before slicing

Let the cornbread rest for 10 minutes. Cutting too early causes crumbling. Resting helps it set.

How to Serve

Serve warm for best flavor.
Cut into squares and place on a wooden board or simple white plate. Brush lightly with melted butter for shine.
Pair this mexican cornbread recipe with chili, tortilla soup, tacos, grilled chicken, or barbecue. It fits beautifully into easy side dishes for lunch or casual dinners.
For brunch or easy lunches, top slices with avocado, fried eggs, or sour cream.
For gatherings, serve alongside recipes for Mexican food like enchiladas or beans. The bread balances spicy dishes perfectly.

Additional Tips

Preheat the pan for crisp edges
Do not overmix the batter
Use room temperature ingredients
Let it rest before slicing
Grate cheese fresh for better melt
Add corn for sweetness and texture
Taste jalapenos first to judge heat

These small details turn a simple corn bread recipe into something professional.

Recipe Variations

Classic corn and cheese cornbread
Increase the cheddar to 1 1/2 cups and add 1/2 cup Monterey Jack for extra melt and stretch. The cheese melts into the crumb and creates rich, savory pockets throughout each slice. This version tastes indulgent and works beautifully with soups, stews, or barbecue. If you love comfort food, this is the most satisfying upgrade to your mexican cornbread recipe.
Cornbread with corn and jalapeno
Add an extra 1/2 cup roasted corn and one more finely chopped jalapeno for a bolder flavor. Roasting the corn first brings out sweetness and slight smokiness, while the extra pepper gives gentle heat without overpowering the bread. This variation pairs especially well with tacos, chili, or other recipes for Mexican food because the spice complements savory dishes perfectly.
Sweet honey butter cornbread
Reduce the jalapeno and onion by half, then add 2 tablespoons honey or maple syrup to the batter. Brush the top with melted honey butter right after baking. This creates a sweet and savory balance that feels more like a bakery style cornbread. It is excellent for breakfast or brunch and fits nicely with easy lunches or yummy lunches when served with fruit or eggs.
Skillet taco cornbread meal
Turn your mexican cornbread recipe into a full meal by spreading cooked, seasoned ground beef or turkey over the batter before baking. Top with shredded cheese and sliced olives. As it bakes, the meat settles slightly into the bread and creates a layered effect. Once sliced, each piece has protein, bread, and flavor all in one. This is perfect for easy lunch recipes or busy weeknights.
Green chile and queso version
Swap jalapenos for roasted green chilies and mix in small cubes of queso fresco or pepper jack. The green chilies give mild smoky flavor instead of heat, while the cheese adds creamy texture. This variation tastes very authentic and fits beautifully into homemade Mexican meals or festive gatherings.
Bacon and cheddar cornbread
Cook and crumble 5 to 6 slices of bacon and fold them into the batter with cheddar cheese. The bacon adds saltiness and crunch that contrasts with the soft crumb. It transforms a simple corn bread recipe into something hearty enough to serve as a main side dish for chili or grilled meats.
Vegetable packed cornbread
Stir in sautéed bell peppers, corn, and green onions for extra color and nutrition. This version feels lighter and fresh while still flavorful. It is great if you want more vegetables in your lunch recipes or want to serve cornbread as one of your easy side dishes for lunch.
Mini muffin style cornbread
Pour the batter into a muffin tin instead of a skillet and bake for 15 to 18 minutes. You get individual portions that are easy to pack for lunches or snacks. These small cornbread muffins are convenient for meal prep and travel well, making them ideal for easy lunches and quick weekday meals.

Freezing and Storage

Store at room temperature covered for 2 days
Refrigerate for up to 5 days
Freeze slices individually wrapped for 2 months
Reheat in oven or toaster for best texture
Avoid microwaving too long to prevent dryness

Nutritional Information

Approximate per serving

Calories 240
Carbohydrates 28 grams
Protein 7 grams
Fat 11 grams
Fiber 2 grams

Values vary based on cheese and portion size.

Final Words

This mexican cornbread recipe proves that simple ingredients can create bold, memorable food. With just cornmeal, eggs, dairy, and a few flavorful additions, you get something that tastes comforting yet exciting. It is the kind of dish that feels homemade in the best possible way. Warm, soft, and slightly crisp at the edges, it brings people to the table fast and keeps them coming back for seconds.

What I love most about this mexican cornbread recipe is how practical it is for everyday cooking. It fits easily into busy schedules, works with leftovers, and pairs with almost any main dish. Whether you are preparing lunch recipes for the week, quick easy lunches, or planning dinner with family, this cornbread always fits. It is dependable, forgiving, and full of flavor, which is exactly what good home cooking should be.

Once you make this recipe a few times, you will stop looking for store bought versions. Homemade Mexican cornbread tastes fresher, richer, and more satisfying. Keep this one bookmarked because it quickly becomes your go to side dish whenever you need something warm, comforting, and guaranteed to please everyone at the table.

FAQ’s

Yes. Simply leave them out or use mild green chilies.

Use sour cream or buttermilk and avoid overbaking.

Using some flour helps structure and keeps the texture light.

Yes. It holds up well and absorbs sauce without breaking.

Too much cornmeal or overbaking can cause dryness.