Best 13 Mexican Corn Bread Recipes

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Embark on a culinary journey to the heart of Mexican cuisine with our tantalizing Mexican cornbread. This delectable bread combines the vibrant flavors of Mexico with the comforting warmth of cornbread, resulting in a unique and irresistible dish. In this article, we present various recipes that showcase the versatility of Mexican cornbread, from classic to contemporary creations.

The traditional Mexican cornbread, also known as "pan de elote," is a beloved staple in Mexican households. Made with fresh corn kernels, masa harina, and a medley of spices, it boasts a moist, tender crumb and a sweet, slightly nutty flavor. We provide a step-by-step guide to making this classic bread, ensuring a perfect result every time.

For those who prefer a savory twist, we offer a recipe for Mexican cornbread muffins infused with roasted poblano peppers and tangy queso fresco cheese. These savory muffins are perfect for breakfast, lunch, or as a delightful snack.

If you're craving a sweet treat, our Mexican cornbread pancakes are sure to satisfy. Featuring a fluffy texture and a hint of sweetness from the corn, these pancakes are a delightful way to start your day or indulge in a special brunch.

For a unique and unforgettable experience, try our Mexican cornbread casserole. This hearty dish combines layers of cornbread, seasoned ground beef, and a flavorful tomato sauce, topped with a gooey layer of melted cheese. It's a perfect meal for a family gathering or a cozy night in.

No matter your preference, our collection of Mexican cornbread recipes offers something for every palate. From classic to contemporary, each recipe captures the essence of Mexican cuisine, ensuring a delicious and memorable culinary experience.

Here are our top 13 tried and tested recipes!

MEXICAN CORN BREAD CASSEROLE



Mexican Corn Bread Casserole image

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Provided by OBSIDIAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, diced
½ red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
1 cup cornmeal
¾ teaspoon salt
½ teaspoon baking soda
1 cup milk
2 eggs, beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  • Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g

CHEESE MEXICAN CORN SPOON BREAD



Cheese Mexican Corn Spoon Bread image

Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.

Provided by nana3z

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 10

½ pound ground beef
1 egg, beaten
1 (6.5 ounce) package corn bread mix
½ (8.75 ounce) can sweet corn, drained
½ (8.25 ounce) can cream-style corn
½ cup sour cream
¼ cup butter, melted
½ cup shredded sharp Cheddar cheese
½ (4 ounce) can chopped green chiles, or more to taste
2 tablespoons shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
  • Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 42.9 g, Cholesterol 145.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1341 mg, Sugar 8.1 g

MEXICAN TURKEY CORN BREAD CASSEROLE



Mexican Turkey Corn Bread Casserole image

A layer of succulent turkey with pasta to soak up the Mexican flavors under a moist, sweet corn-bread cheese topping. Serve with a salad for a complete meal.

Provided by dwheatley

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

1 tablespoon canola oil
1 pound ground turkey
¼ cup fat-free chicken broth
1 tablespoon taco seasoning mix
2 ounces orzo pasta
1 (8 ounce) jar salsa, or to taste
1 (8.5 ounce) package dry corn muffin mix
1 (8.25 ounce) can cream-style corn
1 tablespoon milk
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
  • Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
  • Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
  • Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 46.2 g, Cholesterol 78.3 mg, Fat 20.5 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 8 g, Sodium 1123.4 mg, Sugar 3.2 g

AUTHENTIC MEXICAN CORN BREAD



Authentic Mexican Corn Bread image

Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.

Provided by thiswayhome

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar
5 large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
½ cup butter, melted
2 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 2-quart baking dish.
  • Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
  • Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  • Pour batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 g

AUTHENTIC SWEET MEXICAN CORN BREAD



Authentic Sweet Mexican Corn Bread image

This recipe is submitted for play in ZWT- 8 Mexico, Courtesy of Mission Foods. Who can resist corn bread, not I. This sweet one sounds excellent to me, I can't wait to try it. I could eat cornbread with everything or simply by itself, with a nice sweet butter and be very satisfied.

Provided by Baby Kato

Categories     Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 11

14 ounces condensed milk, sweetened (1 can)
1/2 cup white sugar (optional)
5 large eggs
2 teaspoons vanilla extract
30 ounces whole kernel corn, drained and rinsed (2 -15 oz can)
15 ounces cream-style corn (1can)
1/2 cup butter, melted
2 1/2 cups cornmeal
1/2 cup flour
1 tablespoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 2-quart baking dish.
  • Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl.
  • Stir in whole kernel corn, cream-style corn, and butter.
  • Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  • Pour batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes.
  • Serve warm with soft butter and listen to the ohhhs of joy.

Nutrition Facts : Calories 4907.1, Fat 174.8, SaturatedFat 92.6, Cholesterol 1317.7, Sodium 11966.9, Carbohydrate 756.8, Fiber 46.8, Sugar 269, Protein 127.6

FURR'S CAFETERIA MEXICAN CORN BREAD



Furr's Cafeteria Mexican Corn Bread image

Make and share this Furr's Cafeteria Mexican Corn Bread recipe from Food.com.

Provided by KerryBnTX

Categories     Quick Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 eggs
1 (8 ounce) can cream-style corn
1 cup sour cream
1 -3 jalapeno pepper, seeded and finely chopped
1 cup cheddar cheese, grated
1 cup yellow cornmeal
1 teaspoon baking soda
6 tablespoons salted butter, divided

Steps:

  • Preheat oven to 400 degrees.
  • In mixing bowl, beat eggs lightly with wire.
  • whisk. Add corn, sour cream, peppers, cheese, cornmeal and soda. Mix all.
  • ingredients.
  • Add three tablespoons butter. In a nine-by-nine-inch pan or.
  • 10-inch cast iron skillet, melt three tablespoons butter.
  • While pan is still hot, add batter and bake for.
  • 20 to 25 minutes.

MEXICAN CORN BREAD CASSEROLE WITH TURKEY



Mexican Corn Bread Casserole with Turkey image

Great low-fat Mexican corn bread casserole that's full of flavor. Garnish with more toppings like jalapenos, serrano peppers, and olives.

Provided by Jessica Delaney

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 16

2 pounds ground turkey
1 cup diced onion
2 cloves garlic, minced
1 ½ cups salsa
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder, or to taste
1 ¼ cups milk
1 cup polenta
½ cup butter, softened
½ cup corn flour
3 tablespoons egg whites
1 teaspoon baking soda
2 cups shredded Mexican-style Cheddar cheese blend, divided
2 cups salsa

Steps:

  • Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
  • Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
  • Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 27.5 g, Cholesterol 121 mg, Fat 27 g, Fiber 3 g, Protein 29.8 g, SaturatedFat 14.5 g, Sodium 1279.1 mg, Sugar 5.8 g

MEXICAN CHEESE CORN BREAD



Mexican Cheese Corn Bread image

This moist Mexican Cheese Corn Bread makes the perfect side for chili and soups. It's great for soaking up every last bit of goodness in your bowl. Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 7

1 package (8-1/2 ounces) corn bread/muffin mix
1 teaspoon dried minced onion
1/2 teaspoon ground cumin
2 large eggs
1/3 cup 2% milk
2 tablespoons butter, melted, divided
3/4 cup shredded Mexican cheese blend, divided

Steps:

  • In a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened. Fold in 1/2 cup cheese., Transfer to a greased 8-in. square baking dish. Bake at 400° for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese; bake 2-4 minutes longer or until cheese is melted and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 327mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.

MEXICAN CORN BREAD/MISS KAY RECIPE - (3.7/5)



Mexican Corn Bread/Miss Kay Recipe - (3.7/5) image

Provided by á-48540

Number Of Ingredients 10

10 slices bacon
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 1/4 teaspoon salt
1 (8.25-ounce) can cream style corn
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs
2 jalapeno peppers, seeded and finely chopped
8 ounces cheddar cheese, grated and divided

Steps:

  • Preheat oven to 400°F. Arrange bacon slices in crisscross pattern in bottom of 10.5x2-inch cast-iron skillet. Place skillet in oven for 15 minutes or until bacon drippings evenly cover bottom of skillet. Tilt skillet to distribute drippings evenly. (Drippings will prevent corn bread from sticking) Whisk together cornmeal, baking powder and salt in a large bowl; set aside. Whisk together corn and next 3 ingredients; stir into cornmeal mixture. Stir in peppers and 1 1/2 cups cheese just until blended. Spoon batter into skillet. Bake at 400°F for 25 minutes. Remove from oven; sprinkle remaining cheese over bread. Bake 10 minutes until cheese melts and bread is golden. Remove from oven to wire rack; let stand 10 minutes. Loosen edges with metal spatula; flip bread into serving plate. Let stand 5 minutes before serving.

MEXICAN CORN BREAD



Mexican Corn Bread image

My family loves this cornbread. It is quick.

Provided by Mary Gates

Categories     Other Breads

Time 35m

Number Of Ingredients 4

2 c aunt jemima corn meal mix
1 can(s) cream style corn
2 c shredded cheddar cheese
2 small jalapeno peppers

Steps:

  • 1. Make up the Aunt Jemima Corn Meal mix that is on the back of the package. Then put in other items. Follow the package on the back to cook. It is so good. Just by itself. With some real butter and you are on your way to some good corn bread. It is quick. I cook mine in a iron pan. Are muffins.

MEXICAN CORN BREAD PUDDING



MEXICAN CORN BREAD PUDDING image

This recipe is so good. its good for a side for any dinner or just dinner it self

Provided by Eddie Jordan

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 8

1 recipe cornbread
1 1/4 c corn kernels, frozen
1 c chopped red bell pepper
2 c grated montrerey jack cheese
3/4 c thinly sliced scallions
4 large eggs
2 10 oz cans mild enchilada sauce
1 1/4 c vegetable or chicken broth

Steps:

  • 1. Crumble cornbread into a large baking pan. Dry cornbread, uncovered at room temperature 12 hours.(Alternatively, dry cornbread in a 250 degrees oven one hour.)
  • 2. Butter a 2 quart baking dish. Pat dry corn kernels. In a bowl toss together cornbread, corn kernels, bell peppers, 1 cup jack cheese, scallion, salt and pepper to taste and transfer to a baking dish. In a bowl whisk together eggs, enchilada sauce, and broth and pour over cornbread mixture. Sprinkle remaining cup of cheese evenly on top. Chill pudding at least one hour up to one day.
  • 3. Preheat oven to 350 degrees. bake pudding in middle of oven until bubbling. about 40 minutes

MEXICAN FIESTA CORN BREAD



Mexican Fiesta Corn Bread image

My sister fixed this for me after I had gotten out of the hospital to cheer me up! This recipe certainly did the trick and it's so easy to make. I added the pimentos and olives. If you love Mexican food, this will be at the top of your list! Enjoy

Provided by Vicky L Paddock

Categories     Other Breads

Time 1h30m

Number Of Ingredients 11

2 c cornmeal
6 jalapenos, fresh seeded & minced, use surgeon gloves to work with the peppers.
2 c cheddar cheese, shredded
4 eggs, beaten
2 c sour cream
1 c salad oil
2 c creamed corn
2 tsp baking powder
1 tsp salt, optional
2 oz pimento, chopped
1 can(s) sliced olives, tiny can

Steps:

  • 1. This is a double batch. Heat oven to 350°, oil or spray oil a large skillet, place in oven to heat while mixing ingredients.
  • 2. Mix the cornmeal, baking powder, and salt.
  • 3. add eggs, sour cream, oil, and creamed corn. Mix well Add Jalapenos, cheese, olives, and pimentos.
  • 4. Pour batter in greased heated skillet. Bake for 1 hour

MEXICAN CORN BREAD



Mexican corn bread image

A nice change in texture and taste from plain cornbread

Provided by Amanda Hyatt

Categories     Savory Breads

Time 1h25m

Number Of Ingredients 8

1 1/2 c corn muffin mix
1/2 c milk
2 large eggs
1 can(s) 12 oz corn, or fresh corn
1 1/2 c grated cheddar cheese
1/3 c chopped green chilies
1/4 c chopped pimentos
3 Tbsp green chile salsa

Steps:

  • 1. Preheat oven to 400 In bowl, blend muffin mix, milk and eggs until batter is lightly mixed
  • 2. Add corn, cheese, chilies, pimentos and salsa. Blend gently
  • 3. Spread into a lightly buttered 9 inch square baking dosh. (Or an iron skillet which is what I use)
  • 4. Bake for 45 mins, Or until tester inserted in center comes out clean. Cool for 5 mins, and cut into squares.

Tips:

  • Use fresh corn: Fresh corn on the cob will give your cornbread the best flavor. If you don't have fresh corn, you can use frozen corn kernels, but be sure to thaw them completely before using.
  • Don't overmix the batter: Overmixing the batter will make your cornbread tough. Mix 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 golden brown crust.
  • Let the cornbread cool slightly before serving: This will help the cornbread hold together when you cut it.

Conclusion:

Mexican cornbread is easy to make and perfect for any occasion. Serve it as a side dish with your favorite Mexican entrees, or enjoy it on its own as a snack. With its delicious flavor and moist texture, Mexican cornbread is sure to be a hit with everyone who tries it.

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