Best 5 Flavorful Mexican Cornbread Recipes

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Savor the Bold Flavors of Mexican Cornbread: A Culinary Journey

In the realm of cornbread, a delightful twist awaits with our flavorful Mexican cornbread recipes. These delectable creations infuse traditional cornbread with the vibrant flavors of Mexican cuisine, creating a tantalizing symphony of tastes that will transport your taste buds to a fiesta. Embark on a culinary adventure as we explore a range of recipes, from the classic to the contemporary, each offering a unique interpretation of this beloved dish. Discover the secrets of incorporating Mexican spices, fresh herbs, and bold ingredients to elevate your cornbread to new heights. Unleash your inner chef and prepare to indulge in a fiesta of flavors with our curated collection of Mexican cornbread recipes.

Let's cook with our recipes!

MEXICAN CORNBREAD



Mexican Cornbread image

An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeño, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 13

1/4 cup unsalted butter
3 tablespoons honey
1 cup yellow cornmeal (I like medium grind for the texture)
1/2 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs (at room temperature)
1 cup low-fat buttermilk (at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar)
1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix (divided)
1 (7-ounce) can Mexican-style corn (drained (about 1 cup))
1 large jalapeño pepper (seeded, membranes removed, and minced)
2 green onions (chopped, divided (about 1/4 cup))

Steps:

  • Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
  • Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
  • In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  • Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

Nutrition Facts : ServingSize 1 slice, of 16, Calories 148 kcal, Carbohydrate 16 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 1 g, Sugar 5 g

MEXICAN CORNBREAD



Mexican Cornbread image

The Best Mexican Inspired Cornbread is an easy homemade recipe made with cornmeal, flour, cheddar cheese, cream corn, green onions, and peppers!

Provided by Brandie @ The Country Cook

Categories     Breads     Side Dish

Time 1h10m

Number Of Ingredients 9

1 cup self-rising white cornmeal
1/2 cup self-rising flour
3 cups shredded cheddar cheese
2 green onions (sliced)
1/2 cup chopped green bell pepper ((or red bell pepper, for color))
6 ounce can green chili peppers
2 eggs (beaten)
8 ounce can cream-style corn
1/4 cup milk

Steps:

  • Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
  • In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
  • Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
  • Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!

Nutrition Facts : Calories 428 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 971 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌



Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌ image

Provided by insanelygood

Categories     Recipes

Time 40m

Number Of Ingredients 9

2‌ ‌(8‌ 1/2-ounce)‌ ‌boxes‌ ‌Jiffy‌ ‌cornbread‌ ‌mix‌ ‌
1‌ ‌small‌ ‌onion,‌ ‌diced‌ ‌finely‌ ‌
2‌ ‌cups‌ ‌Mexican‌ ‌blend‌ ‌cheese‌ ‌
1‌ ‌(15-ounce)‌ ‌can‌ ‌creamed‌ ‌corn‌ ‌ ‌
1‌ ‌1/2 ‌cups‌ ‌sour‌ ‌cream‌ ‌
4‌ ‌eggs,‌ ‌beaten‌ ‌
1‌ ‌(4-ounce)‌ ‌can‌ ‌green‌ ‌chilies,‌ ‌diced‌ ‌
1/3 cup ‌ ‌oil‌ ‌
4‌ ‌jalapeno‌ ‌peppers,‌ ‌seeded‌ ‌and‌ ‌diced‌ ‌

Steps:

  • ‌Preheat‌ ‌the‌ ‌oven‌ ‌to‌ ‌350‌ ‌degrees‌ ‌Fahrenheit.‌ ‌Grease‌ ‌a‌ ‌9x13‌ ‌baking‌ ‌dish‌ ‌with‌ ‌oil‌ ‌or‌ ‌butter.‌ ‌
  • ‌In‌ ‌a‌ ‌large‌ ‌bowl,‌ ‌stir‌ ‌onion,‌ ‌cheese,‌ ‌creamed‌ ‌corn,‌ ‌sour‌ ‌cream,‌ ‌eggs,‌ ‌green‌ ‌chilies,‌ ‌oil,‌ ‌and‌ ‌jalapenos‌ ‌with‌ ‌a‌ ‌spoon‌ ‌until‌ ‌well-blended.‌ ‌
  • ‌Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mixes‌ ‌just‌ ‌until‌ ‌the‌ ‌mixture‌ ‌is‌ ‌moistened.‌ ‌
  • ‌Pour‌ ‌the‌ ‌mixture‌ ‌into‌ ‌the‌ ‌greased‌ ‌dish.‌ ‌
  • ‌Bake‌ ‌for‌ ‌50‌ ‌to‌ ‌55‌ ‌minutes‌ ‌or‌ ‌until‌ ‌cornbread‌ ‌is‌ ‌lightly‌ ‌brown.‌ ‌The‌ ‌edges‌ ‌should‌ ‌start‌ ‌to‌ ‌pull‌ ‌away‌ ‌from‌ ‌the‌ ‌sides‌ ‌of‌ ‌the‌ ‌dish.‌ ‌
  • ‌Serve‌ ‌warm.‌ ‌Enjoy!‌

Nutrition Facts : Calories 255 cal

MEXICAN CORNBREAD II



Mexican Cornbread II image

Moist, spicy cornbread that's so simple to make and tastes so good!

Provided by Bea

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 6

1 (8.5 ounce) package self-rising cornmeal
1 egg
½ cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  • Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
  • Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.4 g, Cholesterol 24.7 mg, Fat 4.2 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 470.5 mg, Sugar 1.4 g

MEXICAN STYLE CORNBREAD



Mexican Style Cornbread image

A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.

Provided by Lynn Gibson

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  • In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  • In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  • Bake for 30 to 35 minutes until center is set and top is golden brown.

Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g

Tips:

  • Use fresh corn kernels. Fresh corn kernels will give your cornbread the best flavor. If you don't have fresh corn kernels, you can use frozen or canned corn kernels, but the flavor will not be as good.
  • Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix the batter just until the ingredients are combined.
  • Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and give it a crispy crust.
  • Let the cornbread cool before serving. Let the cornbread cool for at least 10 minutes before serving. This will help the cornbread set and make it easier to slice.

Conclusion:

Mexican cornbread is a delicious and versatile side dish that can be served with a variety of Mexican dishes. It is also a great snack or appetizer. With its unique flavor and texture, Mexican cornbread is sure to be a hit with your family and friends.

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