Mexican Cornbread Recipe

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 Why You’ll Love This Recipe

  • Packed with flavor – The combination of cheese, onions, and green peppers adds a rich taste to classic cornbread.
  • Easy to make – Just mix the ingredients, pour into a skillet, and bake.
  • Perfect for gatherings – A great side dish for barbecues, potlucks, and family dinners.
  • Moist and tender – Buttermilk keeps the cornbread soft and flavorful.
  • Spicy kick – A touch of red pepper adds a bit of heat without overpowering the dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • White cornmeal
  • Egg
  • Oil
  • Buttermilk
  • Canned mexi-corn, drained
  • Medium onion, diced
  • Medium green pepper, diced
  • Shredded cheese
  • Red pepper
  • Crisco (for greasing the skillet)

Directions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, stir together the flour, cornmeal, egg, oil, buttermilk, mexi-corn, diced onion, diced green pepper, shredded cheese, and red pepper until well combined.
  3. Melt 1 teaspoon of Crisco in a cast-iron skillet over medium heat, ensuring it coats the bottom evenly.
  4. Pour the cornbread mixture into the skillet and spread it evenly.
  5. Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  6. Let it cool for a few minutes before slicing. Enjoy!

Servings and Timing

  • Servings: 6-8
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes

Variations

  • Make it spicier – Increase the red pepper or add diced jalapeños for extra heat.
  • Swap the cheese – Use pepper jack for a spicy twist or cheddar for a classic taste.
  • Use fresh corn – Instead of canned mexi-corn, use fresh or frozen corn kernels.
  • Sweet version – Add a tablespoon of honey or sugar for a slightly sweet flavor.

Storage/Reheating

  • Refrigeration: Store leftover cornbread in an airtight container for up to 3 days.
  • Freezing: Wrap slices tightly in plastic wrap and store in a freezer bag for up to 2 months.
  • Reheating: Warm in the oven at 300°F for 10 minutes or microwave for 20-30 seconds per slice.

FAQs

How do I prevent my cornbread from drying out?

Use buttermilk and avoid overbaking. Cover it with foil if reheating in the oven.

Can I make this cornbread without a cast-iron skillet?

Yes! Use a greased baking dish, but a skillet gives the best texture.

What is mexi-corn?

Mexi-corn is canned corn mixed with red and green peppers, adding flavor and color.

Can I use yellow cornmeal instead of white?

Yes, yellow cornmeal will work just as well and give a slightly different texture.

What type of cheese works best?

Cheddar, pepper jack, or a Mexican blend work great in this recipe.

Can I make this gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend.

How do I make this dairy-free?

Use a plant-based milk with a teaspoon of vinegar instead of buttermilk, and dairy-free cheese.

Is this cornbread spicy?

It has a mild heat, but you can adjust the spice level by adding or reducing red pepper.

Can I make muffins instead of a skillet cornbread?

Yes! Pour batter into muffin tins and bake at 375°F for 18-20 minutes.

Can I add other vegetables?

Absolutely! Try adding diced jalapeños, bell peppers, or green onions for extra flavor.

Conclusion

Mexican Cornbread is a flavorful, easy-to-make dish that pairs well with a variety of meals. Whether served alongside chili, barbecue, or as a snack, it’s sure to be a hit. Customize it with your favorite add-ins and enjoy its cheesy, slightly spicy goodness!

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Mexican Cornbread Recipe

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  • Author: Isabella
  • Total Time: 40-45 minutes
  • Yield: 6-8 servings
  • Diet: Vegetarian
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Description

Mexican Cornbread is a moist, cheesy, and flavorful twist on classic cornbread. Made with buttermilk, cheese, diced vegetables, and a touch of spice, this Southern favorite is perfect as a side dish for chili, soups, or barbecue. Baked in a cast-iron skillet, it has a crispy golden crust with a soft, tender inside.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup white cornmeal
  • 1 large egg
  • ¼ cup oil
  • 1 cup buttermilk
  • 1 can (11 oz) mexi-corn, drained
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 cup shredded cheese (cheddar or pepper jack)
  • ½ teaspoon red pepper
  • 1 teaspoon Crisco (for greasing the skillet)

Instructions

  • Preheat oven to 400°F (200°C).
  • In a large bowl, mix flour, cornmeal, egg, oil, buttermilk, mexi-corn, onion, green pepper, cheese, and red pepper until well combined.
  • Melt Crisco in a cast-iron skillet over medium heat, ensuring it coats the bottom evenly.
  • Pour the cornbread mixture into the skillet and spread evenly.
  • Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Let cool for a few minutes before slicing. Enjoy!

Notes

  • For a spicier version, add diced jalapeños or increase the red pepper.
  • Swap cheddar for pepper jack for a different cheese flavor.
  • Can be made gluten-free by using a gluten-free flour blend.
  • To make it dairy-free, use plant-based milk with a teaspoon of vinegar and dairy-free cheese.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mexican, Southern

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