Introduction
Mexican cornbread is a flavorful twist on the classic cornbread recipe, infused with a savory mix of ingredients that create a deliciously moist and tender texture.
Perfect as a side dish or a standalone snack, this cornbread brings together the richness of cheese.
the sweetness of corn, and the slight heat of red pepper, all baked in a crispy cast iron skillet.
Whether you’re serving it alongside chili, barbecue, or as part of a Mexican-inspired meal, this cornbread will surely be a crowd favorite.
Ingredients
1 cup all-purpose flour
1 cup white cornmeal
1 egg
1/2 cup oil
1 cup buttermilk
1 can drained mexi-corn
1 medium diced onion
1 medium diced green pepper
1 cup shredded cheese
1/2 tsp red pepper
Instructions
Start by preheating your oven to 400°F. Place a cast iron skillet in the oven to heat up as well while you prepare the batter.
This ensures the skillet gets hot enough to create that crispy golden crust we love.
In a large bowl, combine the flour and cornmeal. Whisk them together to make sure they are well-blended.
Add the egg, oil, and buttermilk to the dry ingredients and stir until just combined. This batter should be thick but pourable, so don’t overmix.
Next, fold in the drained mexi-corn, diced onion, green pepper, shredded cheese, and red pepper. Stir gently to evenly distribute all.
the ingredients throughout the batter. The cheese will melt as it bakes, adding a deliciously rich flavor to the cornbread.
Once everything is mixed, carefully remove the hot skillet from the oven. Add 1 teaspoon of Crisco.
(or your preferred oil) and allow it to melt in the skillet. This helps form the perfect crust on the bottom of the cornbread.
Pour the cornbread batter into the skillet and smooth the top with a spatula to make it even. Place the skillet back in the oven and bake for 30-35 minutes.
You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for a few minutes before slicing and serving. The crispy edges and moist interior make this a standout dish that everyone will enjoy. Serve warm with a dollop of butter for extra flavor.
How to Make
Making Mexican cornbread is a simple and straightforward process that anyone can master. The key is in the balance of ingredients, ensuring the right amount of moisture and flavor in every bite.
By using buttermilk, you’ll achieve a tender, slightly tangy base, while the combination of cornmeal and flour gives the cornbread its hearty texture.
When preparing the vegetables, be sure to dice the onion and green pepper into small pieces so they cook evenly and distribute throughout the cornbread without overpowering the texture.
The mexi-corn adds a touch of sweetness and a pop of color that pairs perfectly with the savory cheese and red pepper.
If you prefer a spicier cornbread, feel free to increase the amount of red pepper or add a finely diced jalapeño for extra heat.
The cheese you use also plays a big role in the flavor profile—sharp cheddar is a great option, but feel free to experiment with other varieties like Monterey Jack or pepper jack for a twist.
The cast iron skillet is an essential part of this recipe because it helps create that iconic crispy crust.
which contrasts beautifully with the soft, moist inside. When melting the Crisco in the hot skillet, be cautious of splattering, and make sure the oil covers the entire surface to avoid sticking.
Once the batter is ready, it’s important to pour it into the skillet quickly so that the hot pan doesn’t lose its heat. If the skillet is too cool, the cornbread might not form that perfect crust.
It’s also helpful to let the cornbread rest for a few minutes after baking. This allows it to set properly.
making it easier to cut into neat slices. If you’re not serving the cornbread immediately, wrap it in a clean kitchen towel to keep it warm.
Lastly, consider topping the cornbread with a little extra cheese just before serving for an indulgent touch. A sprinkle of fresh herbs like cilantro can also add a fresh pop of flavor.
Variations
While this recipe is delicious as is, there are plenty of ways to customize it to suit your tastes. For a more traditional flavor, you could omit the green pepper and onion, and just stick to the cornmeal, flour, and cheese base.
For a smoky twist, consider adding a small amount of smoked paprika or even crumbled bacon into the batter. The smoky flavor pairs wonderfully with the cheesy cornbread.
If you want a spicier kick, add diced jalapeños or even a bit of chipotle pepper in adobo sauce. This will give the cornbread a nice heat that pairs well with chili or grilled meats.
For a more cheesy version, you can increase the amount of cheese to 1 1/2 cups or even mix in a variety of cheeses like gouda, mozzarella, or a Mexican blend to make the cornbread extra cheesy.
For a more vegan-friendly option, you can substitute the egg with a flaxseed mixture and the buttermilk with a non-dairy alternative like almond milk and a splash of lemon juice to replicate the tanginess.
Adding some fresh herbs like cilantro, thyme, or parsley can bring a pop of color and freshness to your cornbread, making it even more appealing for a spring or summer meal.
If you’re craving a sweeter version, you could add a tablespoon of honey or maple syrup to the batter to balance out the savory ingredients.
giving you a cornbread that has a hint of sweetness without being overpowering.
Tips
One of the most important tips for making the perfect Mexican cornbread is to ensure your cast iron skillet is preheated.
This step helps create a beautiful, crispy crust that contrasts wonderfully with the soft, fluffy interior. Don’t skip this!
If you find the cornbread batter too thick, you can adjust the consistency by adding a little extra buttermilk, a tablespoon at a time.
The batter should be thick but spreadable, so it’s important not to make it too runny.
If you prefer a smoother texture, you can blend the mexi-corn in a food processor before adding it to the batter. This will help distribute the corn throughout the cornbread more evenly.
For the perfect level of spice, be cautious when adding the red pepper. Start with a little, and if you want more heat, add extra to taste.
Remember that the cheese will mellow out the spice, so it’s best to err on the side of caution.
When it comes to cheese, freshly shredded cheese works better than pre-shredded cheese because it melts more smoothly and creates a creamier texture in the cornbread.
If using pre-shredded cheese, make sure it’s not coated with anti-caking agents that could affect the texture.
If you have leftovers, you can easily reheat the cornbread in the oven or microwave. To reheat in the oven, wrap it in foil to keep it from drying out.
If you microwave, cover the cornbread with a damp paper towel to prevent it from becoming too dry.
For a truly authentic touch, serve the cornbread with a dollop of sour cream or a drizzle of salsa. It adds an extra layer of flavor that complements the spiciness and cheesiness of the cornbread.
Conclusion
Mexican cornbread is a versatile and delicious addition to any meal. Its combination of savory, sweet, and spicy ingredients creates a perfect harmony of flavors in every bite.
Whether you follow the recipe exactly or customize it with your favorite ingredients, this cornbread will become a favorite in your kitchen.
By following a few simple steps and tips, you can create cornbread that has a crispy golden exterior and a soft, flavorful interior.
Serve it with your favorite Mexican dishes or enjoy it as a standalone treat, and you’ll be sure to enjoy the rich, savory flavors it brings to the table.