Mexican cornbread

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Last Saturday, my youngest daughter burst into the kitchen asking if I could make “that cheesy cornbread with the jalapeños” for her study group. She was talking about my Mexican cornbread, a recipe that’s been a household favorite since Mateo and I first experimented with it years ago.

The smell of cornbread baking with melted cheese and peppers takes me back to our early days together in the kitchen, when we discovered that combining traditional cornbread with bold Mexican flavors created something truly magical. This Mexican cornbread brings comfort and excitement to every meal, whether you’re serving it alongside chili, barbecue, or simply enjoying it warm with butter.

Mexican cornbread transforms ordinary cornbread into something extraordinary. Unlike traditional versions, this recipe incorporates jalapeños, corn kernels, and plenty of cheese for a savory twist that keeps everyone coming back for seconds. My family requests this dish at least twice a month, and I’ve made it so many times that I can practically prepare it with my eyes closed.

The best part? It comes together in under an hour from start to finish.

Why You’ll Love This Mexican Cornbread

This Mexican cornbread recipe delivers everything you want in a side dish. First, it’s incredibly easy to make, requiring just one bowl and minimal prep work. Second, the combination of sweet corn, spicy jalapeños, and melted cheddar creates a flavor profile that’s both comforting and exciting. Additionally, this cornbread stays moist for days, unlike some versions that dry out quickly.

Mateo always says that great recipes balance simplicity with bold flavors, and this Mexican cornbread does exactly that. The texture is perfectly moist with a slightly crispy top, and the pockets of melted cheese throughout make every bite interesting. Furthermore, you can adjust the heat level to suit your family’s preferences, making it suitable for everyone from spice lovers to those with more sensitive palates.

Moreover, this recipe is budget-friendly and uses ingredients you likely already have in your pantry. My 19-year-old daughter loves making this Mexican cornbread herself because it’s practically foolproof. Even beginner cooks achieve perfect results every time.

Ingredients You’ll Need

Gathering your ingredients before you start makes the process smooth and enjoyable. Here’s what you’ll need for this delicious Mexican cornbread:

The quality of your cornmeal makes a significant difference in your Mexican cornbread. I prefer using medium-grind cornmeal for the best texture. Fresh jalapeños provide superior flavor compared to jarred versions, though both work in a pinch.

Substitutions & Variations

This Mexican cornbread recipe is wonderfully adaptable. If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar and let it sit for five minutes. This creates a perfect substitute that works beautifully.

For cheese variations, try pepper jack for extra spice, Monterey Jack for milder flavor, or even a Mexican cheese blend. I’ve experimented with all three, and each brings its own character to the Mexican cornbread. Additionally, you can swap the jalapeños for poblano peppers if you prefer a milder heat with a richer pepper flavor.

Vegetable oil works if you don’t have melted butter, though butter adds a wonderful richness. For a gluten-free version, use a 1-to-1 gluten-free flour blend. My neighbor tried this substitution and reported excellent results with her Mexican cornbread.

Want to add protein? Crumbled cooked bacon or chorizo mixed into the batter creates a heartier version. Some families love adding black beans or diced bell peppers for extra nutrition and color. Mateo sometimes adds a pinch of cumin or smoked paprika to deepen the flavors even further.

Step-by-Step Instructions

Making perfect Mexican cornbread follows a simple process. Start by preheating your oven to 400°F (200°C). Grease a 9×9-inch baking pan or a 10-inch cast-iron skillet generously with butter or cooking spray.

Next, combine your dry ingredients in a large bowl. Whisk together the flour, cornmeal, sugar, baking powder, and salt until well mixed. In a separate bowl, beat the eggs, then add the buttermilk and melted butter. Whisk these wet ingredients until thoroughly combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix your Mexican cornbread batter – a few lumps are perfectly fine. Overmixing creates a tough, dense texture instead of the tender crumb we’re aiming for.

Fold in 1 cup of shredded cheese, the corn kernels, diced jalapeños, and green onions if using. Stir gently until everything is evenly distributed throughout the batter. Pour the batter into your prepared pan and spread it evenly.

Sprinkle the remaining ½ cup of cheese over the top of your Mexican cornbread. This creates a beautiful golden, cheesy crust that everyone loves. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Let the Mexican cornbread cool in the pan for about 10 minutes before cutting. This resting period allows it to set properly and makes cutting much easier.

Pro Tips for Success

After making Mexican cornbread countless times, I’ve learned several tricks that guarantee perfect results. First, always use room temperature eggs and buttermilk. Cold ingredients don’t blend as smoothly and can affect the final texture of your Mexican cornbread.

Second, removing the seeds from your jalapeños controls the heat level significantly. I remove all the seeds when making Mexican cornbread for my 15-year-old, who prefers milder flavors. Leave them in if you love extra spice.

Don’t skip greasing your pan well. Mexican cornbread can stick stubbornly to pans, and there’s nothing more frustrating than a beautiful batch that won’t come out cleanly. Mateo swears by using a cast-iron skillet, which creates an exceptionally crispy bottom crust.

Check your Mexican cornbread at 25 minutes. Every oven runs slightly differently, and you don’t want to overbake it. The cornbread is done when the top is golden and springs back when lightly pressed. Additionally, the edges should be pulling away slightly from the pan.

For extra moisture, brush the top with melted butter immediately after removing the Mexican cornbread from the oven. This simple step adds incredible flavor and keeps the top from drying out.

Storage & Reheating Tips

Proper storage keeps your Mexican cornbread fresh and delicious for several days. Once completely cooled, cover the pan tightly with aluminum foil or transfer pieces to an airtight container. The Mexican cornbread stays fresh at room temperature for up to two days, or refrigerate it for up to five days.

For longer storage, freeze individual portions of Mexican cornbread wrapped in plastic wrap and placed in freezer bags. Frozen cornbread keeps well for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating Mexican cornbread properly maintains its texture. For best results, wrap pieces in foil and warm in a 350°F oven for 10-15 minutes. Alternatively, microwave individual pieces for 30-45 seconds. I sometimes add a damp paper towel over the top when microwaving to prevent drying.

Leftover Mexican cornbread also makes fantastic croutons for salads or stuffing for poultry. Simply cube it, toss with olive oil, and toast until crispy.

What to Serve With This Recipe

Mexican cornbread pairs beautifully with so many dishes. Naturally, it’s perfect alongside chili – the combination is truly classic. Mateo loves serving this Mexican cornbread with his slow-cooked beef chili, and the pairing never disappoints.

This cornbread also complements barbecue wonderfully. Serve it with pulled pork, brisket, or ribs for a satisfying meal. Additionally, it works perfectly with Mexican-inspired dishes like taco soup, enchiladas, or fajitas.

For a lighter option, pair your Mexican cornbread with a fresh salad or grilled vegetables. The cornbread’s richness balances beautifully with crisp, fresh greens. Furthermore, it’s delicious with breakfast dishes – try it alongside scrambled eggs and bacon.

My daughters love eating Mexican cornbread with honey butter, which creates a sweet-savory combination that’s absolutely addictive. Simply mix softened butter with honey to taste, and spread generously on warm cornbread.

Soups and stews are natural partners for this Mexican cornbread. Serve it with chicken tortilla soup, black bean soup, or even a hearty vegetable stew. The cornbread soaks up the flavorful broths perfectly.

FAQs

Can I make Mexican cornbread without buttermilk?

Yes, you can absolutely make Mexican cornbread without buttermilk. Create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.

This creates the acidity needed for tender Mexican cornbread. Regular milk alone works too, though the texture may be slightly different.

How do I make Mexican cornbread less spicy?

Reduce the heat in your Mexican cornbread by removing all jalapeño seeds and membranes, where most of the capsaicin lives. Use only one jalapeño instead of two or three. Alternatively, substitute mild green chiles for jalapeños. You can also increase the amount of corn and cheese, which dilutes the spiciness throughout the Mexican cornbread.

Why is my Mexican cornbread dry?

Dry Mexican cornbread usually results from overbaking or using too much cornmeal. Check your cornbread at 25 minutes rather than waiting the full 30. Measure ingredients accurately, and don’t overmix the batter. Additionally, ensure you’re using fresh baking powder – old leavening agents affect moisture retention in Mexican cornbread.

Can I use a muffin tin for Mexican cornbread?

Absolutely! Mexican cornbread works wonderfully in muffin tins. Grease the cups well and fill each about two-thirds full.

Bake at 400°F for 15-18 minutes instead of the full 25-30 minutes. Muffin-sized Mexican cornbread is perfect for portion control and individual servings. They also freeze beautifully for grab-and-go options.

Can I make Mexican cornbread ahead of time?

Yes, Mexican cornbread is excellent for make-ahead meals. Bake it completely, let it cool, and store covered at room temperature for up to two days before serving. You can also mix the dry ingredients and prep the add-ins ahead, then combine everything and bake when needed. The baked Mexican cornbread reheats beautifully, making it perfect for meal planning.

Nutrition Information (per serving)

Based on 12 servings from a 9×9-inch pan:

This Mexican cornbread provides a good balance of carbohydrates and protein, making it a satisfying side dish. The cheese adds calcium and protein, while the corn contributes fiber and essential nutrients. Remember that nutrition values vary based on specific ingredients and portion sizes you use in your Mexican cornbread.

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