Mexican cornbread is a classic comfort food that combines the rich flavors of cornmeal, cheese, peppers, and buttermilk into a golden, moist, and savory side dish. Unlike traditional cornbread, this version has a delicious Southwestern twist, thanks to the addition of sweet corn, onion, and green pepper. It’s the perfect recipe to serve with chili, soups, stews, or even as a holiday side dish.

If you’re looking for a foolproof, homemade Mexican cornbread recipe that’s both simple and packed with flavor, you’ve come to the right place. This recipe requires just a few pantry staples, one skillet, and less than 40 minutes from start to finish.

Why You’ll Love This Recipe

• Moist and flavorful – The buttermilk and oil create a tender, soft crumb.
• Easy and quick – Ready in under 45 minutes, perfect for weeknight dinners.
• Versatile side dish – Pairs wonderfully with chili, BBQ, soups, or roasted meats.
• One-skillet recipe – Baked in a cast-iron skillet for a crispy golden crust.
• Family-friendly – Mild enough for kids but can be spiced up for adults.

Ingredients Breakdown

Understanding the role of each ingredient helps you master the recipe:

• All-Purpose Flour (1 cup): Adds structure and balances the texture of the cornbread.
• White Cornmeal (1 cup): The star of the dish, giving it that classic cornbread flavor.
• Egg (1 large): Binds the ingredients and helps with leavening.
• Vegetable Oil (½ cup): Keeps the cornbread moist and tender.
• Buttermilk (1 cup): Provides a tangy flavor and ensures a soft crumb.
• Mexi-Corn (1 can, drained): A mix of corn and peppers that adds sweetness and flavor.
• Onion (1 medium, diced): Brings a savory depth to the bread.
• Green Pepper (1 medium, diced): Adds freshness and mild spice.
• Shredded Cheese (1 cup): Melts beautifully inside, making it rich and cheesy.
• Red Pepper Flakes (½ teaspoon): Brings subtle heat to balance the sweetness of the corn.
• Crisco (1 teaspoon): Used to coat the cast iron skillet for a crispy crust.

Tips and Tricks

• Preheat your cast-iron skillet before pouring in the batter for the crispiest edges.
• Don’t overmix the batter – stir until just combined to avoid a dense texture.
• Use freshly grated cheese instead of pre-shredded for better melting and flavor.
• For extra flavor, sauté the onion and green pepper before mixing them into the batter.
• Always let the cornbread rest for 5–10 minutes before slicing to lock in moisture.

Variations and Customizations

• Spicy Mexican Cornbread: Add diced jalapeños or a pinch of cayenne pepper.
• Cheesy Cornbread: Mix in extra cheddar, Monterey Jack, or pepper jack cheese.
• Meaty Twist: Fold in cooked bacon, chorizo, or sausage for a heartier dish.
• Sweet Mexican Cornbread: Add 2 tablespoons of honey for a sweet-and-savory flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute.

Pairing Suggestions

Mexican cornbread pairs well with a wide variety of dishes, including:

• A bowl of spicy chili con carne
• Classic beef stew or chicken soup
• Smoky barbecue ribs or pulled pork
• Creamy chicken enchiladas or taco casseroles
• Fresh green salads or Mexican street corn (elote)

Storage Instructions

• Refrigerator: Store cooled cornbread in an airtight container for up to 4 days.
• Freezer: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 3 months.
• Reheating: Warm in the oven at 300°F for 10 minutes, or microwave slices for 20–30 seconds.

Popular Questions

1. Can I make Mexican cornbread without buttermilk?
Yes! Replace with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.

2. Can I bake this without a cast-iron skillet?
Absolutely. Use a greased 9×9-inch baking dish, though you won’t get the same crispy crust.

3. What’s the best cheese for Mexican cornbread?
Cheddar, Monterey Jack, or a Mexican blend works best.

4. Can I double the recipe?
Yes, simply use a larger skillet or a 9×13-inch pan and adjust baking time slightly.