Mexican cornbread is a flavorful variation of traditional cornbread, often enhanced with ingredients like corn kernels, jalapeños, cheese, and spices. This dish is a staple in Southern and Southwestern cuisines, known for its moist texture and a spicy kick from the peppers. It’s particularly popular for family gatherings, BBQs, and as a perfect side dish to hearty meals like chili or grilled meats. The Mexican twist on classic cornbread adds a unique layer of flavor that has made it a beloved recipe in many homes.
Whether you enjoy it as a savory snack, side dish, or as part of a larger meal, this Mexican cornbread recipe will impress your guests with its irresistible taste.
Ingredients
Here’s what you’ll need for a classic Mexican cornbread recipe:
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1 cup cornmeal
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1 cup all-purpose flour
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1/4 cup sugar (optional, for sweetness)
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon chili powder (optional for extra spice)
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1 cup buttermilk (or substitute with regular milk)
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2 large eggs
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1/4 cup unsalted butter, melted
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1 cup grated cheddar cheese
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1/2 cup canned corn kernels, drained
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1-2 jalapeños, finely chopped (or adjust to your preferred spice level)
Possible Substitutions:
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Gluten-Free: Use a gluten-free all-purpose flour blend.
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Dairy-Free: Substitute with almond milk or oat milk and use dairy-free butter and cheese.
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Spicy Alternative: Add diced green chilies for a milder heat, or leave the peppers out for a more subtle flavor.
Step-by-Step Cooking Instructions
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Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or an 8-inch round pan with butter or non-stick spray.
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Prepare the Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and chili powder (if using).
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Prepare the Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter until fully combined. If you prefer a less rich cornbread, you can substitute the butter with vegetable oil.
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Combine the Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can result in a dense texture.
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Add Corn and Jalapeños: Gently fold in the corn kernels, cheddar cheese, and jalapeños.
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Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the cornbread to cool for about 10 minutes before cutting into squares and serving. Enjoy with your favorite meal or as a stand-alone snack!
Pro Tips and Cooking Techniques
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Do Not Overmix: Overmixing the batter can result in a tough cornbread. Mix just enough to combine the wet and dry ingredients.
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Jalapeño Heat: Adjust the number of jalapeños based on your preference for spice. You can also remove the seeds for a milder flavor.
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Cheese Options: If you prefer a different cheese, try using Monterey Jack or Pepper Jack for an added kick.
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Perfect Texture: Adding corn kernels to the batter adds moisture, ensuring a softer, more tender cornbread.
Variations and Customizations
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Gluten-Free Mexican Cornbread: Simply swap out the all-purpose flour for a gluten-free alternative.
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Vegan Mexican Cornbread: Replace eggs with flax eggs and use non-dairy milk, butter, and vegan cheese.
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Savory Add-ins: You can add other ingredients such as cooked bacon, diced bell peppers, or even a touch of cumin for extra flavor.
Serving Suggestions
Mexican cornbread is best enjoyed warm, straight from the oven. It pairs wonderfully with chili, soups, grilled meats, or even a fresh salad. For an added touch, serve it with a dollop of sour cream, salsa, or guacamole on the side.
Nutritional Information (Approximate per serving)
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Calories: 200-250 kcal
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Protein: 5g
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Carbs: 28g
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Fats: 10g
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Fiber: 2g
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Sugar: 5g
These values are based on 1 serving (1/9 of the recipe) and may vary depending on substitutions or modifications.
Frequently Asked Questions (FAQs)
1. Can I freeze Mexican cornbread?
Yes, you can freeze the cornbread. Wrap individual slices tightly in plastic wrap or aluminum foil, then store them in a freezer bag. To reheat, thaw and warm in the oven for a few minutes.
2. Can I make this recipe without cheese?
Yes, you can make a delicious dairy-free version by omitting the cheese and replacing the butter with a dairy-free alternative.
3. How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Closing Thoughts
Mexican cornbread is an easy and tasty way to elevate any meal. With its combination of savory, spicy, and cheesy flavors, it’s sure to become a family favorite. Don’t be afraid to get creative with ingredients and try different variations. We hope you enjoy making this recipe, and feel free to share your results or ask any questions!
