Easy Mexican Cornbread Recipe
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This easy Mexican cornbread recipe is a family favorite! It’s a sweet cornbread that’s simple to make and so versatile that you’ll always want to have a batch on hand! Serve it as a perfect side dish for a steaming hot bowl of chili, a great addition to your favorite Mexican dinner, or even as a delicious after school snack for the kids.
The sweet and savory flavors of this tasty cornbread make it one of the best cornbread recipes we’ve tried. Cream style corn is the star ingredient in this dish, and its sweetness is the perfect complement to the salty cheese and spicy green chiles.
Serve alongside your favorite dishes with plenty of whipped butter, or drizzle with honey for a sweet treat that’s as good as any dessert. No matter how you serve it, this Mexican cornbread is comfort food at its best!
Why We Love This Mexican Cornbread Recipe
- It Goes with Everything – The versatility of cornbread makes it a perfect accompaniment for all kinds of dishes. Great with chicken tortilla soup or chili, or perfect as a side dish for BBQ, enchiladas, or fried chicken. It even makes a delicious breakfast or snack all by itself!
- It’s Budget-Friendly – The dish is filling, and the ingredients are inexpensive, making it a wonderful recipe for a potluck or any time you need to feed a large crowd without breaking the bank.
- It’s Easy and Delicious – With sweet, salty, AND carbs all in one, this dish satisfies every craving. It an easy recipe with simple ingredients that turns out perfect every time, so you can count on it to be a consistent crowd pleaser.
Ingredients
- 1 cup salted butter, melted
- 1 cup sugar
- 4 eggs
- 1 (15 ounce) can cream style corn
- 1 (4 ounce) can chopped green chiles
- 1 cup fiesta or Mexican blend cheese
- 1 cup all-purpose flour
- 1 cup yellow corn flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
How to Make Easy Mexican Cornbread
Step 1: Heat oven to 350 degrees. Grease a 9×13 baking dish with vegetable oil or spray with non-stick cooking spray.
Step 2: In a large bowl, whisk melted butter and sugar until well blended.
Step 3: Add the corn, eggs, and green chiles. Stir the cheese into the mixture.
Step 4: In another large mixing bowl, whisk together flour, corn flour, baking powder, and salt.
Step 5: Add the wet ingredients to the dry ingredients. Stir until just blended.
Step 6: Pour batter into the prepared baking dish.
Step 7: Bake for about 1 hour. When done, it will be golden brown, and a toothpick inserted into the center of the cornbread should come out clean.
Step 8: Allow to cool for 10 minutes prior to slicing into squares and serving.
Tips and Tricks
- Don’t be afraid to put your own spin on this recipe. You can use jalapeño peppers if you want even more spice, or substitute bell peppers if you want less. Use pepper jack cheese, sharp cheddar cheese, or any other favorite. You can also add cooked crumbled bacon or chopped green onions – there are all kinds of delicious options!
- If you’ve got leftovers and they’ve hardened up a bit after being in the fridge, simply pop a piece in the microwave for about 15 seconds to warm it up. It will taste like it just came out of the oven.
- Try some new toppings! Cornbread and butter will always be a classic pairing, but why not broaden your horizons? Try some hot honey, a dollop of sour cream, or bacon jam. All of them taste amazing with cornbread!
- If you have a cast iron skillet, you can use it to bake your cornbread instead of the baking dish. The skillet cornbread will have a delicious golden crust on the outside. Grease the skillet with butter to prevent your cornbread batter from sticking.
If you’re planning to finish it within a day or two, you can store it at room temperature in an airtight container to prevent it from drying out. You can also store it wrapped in plastic wrap in the fridge for up to a week.
If you want to freeze it, it’s easiest to slice if first and store it in a resealable freezer bag. If stored correctly, it’ll be good in the freezer for up to three months.
What are Some Other Serving Ideas?
Glad you asked! Try slicing the bread thinly and top it with baked beans or chili. You can use it as the base for a cornbread stuffing at Thanksgiving or as a side for these Taco Stuffed Peppers or Green Chile Chicken Enchiladas. The possibilities are endless!
Easy Mexican Cornbread Recipe
Equipment
Ingredients
- 1 cup salted butter melted
- 1 cup sugar
- 14.75 ounces cream style corn (1 can)
- 4 eggs
- 4 ounces chopped green chilis
- 1 cup fiesta or Mexican blend shredded cheese
- 1 cup all purpose flour
- 1 cup yellow corn flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Heat oven to 350 degrees. Grease a 9×13 baking dish with vegetable oil or spray with non-stick cooking spray.
- In a large bowl, whisk melted butter and sugar until well blended.1 cup salted butter, 1 cup sugar
- Add the corn, eggs, and green chiles. Stir the cheese into the mixture.14.75 ounces cream style corn, 4 eggs, 4 ounces chopped green chilis, 1 cup fiesta or Mexican blend shredded cheese
- In another large mixing bowl, whisk together flour, corn flour, baking powder, and salt.1 cup all purpose flour, 1 cup yellow corn flour, 4 teaspoons baking powder, 1/4 teaspoon salt
- Add the wet ingredients to the dry ingredients and stir until just blended.
- Pour batter into the prepared baking dish and bake for one hour. When done, it will be golden brown, and a toothpick inserted into the center of the cornbread should come out clean.
- Allow to cool for 10 minutes prior to slicing into squares and serving.
Notes
- Put your own spin on this recipe by switching up the ingredients. Add jalapeño peppers for more heat, or substitute bell peppers if you want less. You can also use pepper jack cheese, sharp cheddar cheese, or any other favorite cheese and add cooked crumbled bacon or chopped green onions.
- If you have a cast iron skillet, you can use it to bake your cornbread instead of the baking dish. The skillet cornbread will have a delicious golden crust on the outside. Grease the skillet with butter to prevent your cornbread batter from sticking.
Nutrition
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