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The Best Mexican Cornbread Recipe
Caroline

The Best Mexican Cornbread

This Mexican Cornbread is moist, cheesy, and loaded with flavor from Mexi-corn, onion, green pepper, and a touch of spice. Baked in a cast iron skillet for crispy edges, it’s the perfect side for chili, soups, or any Mexican-inspired meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: Mexican-American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup white cornmeal
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 can Mexi-corn, drained
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 cup shredded cheese
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Crisco (for skillet)

Equipment

  • mixing bowl
  • whisk or spoon
  • Cast iron skillet (preferred) or baking dish
  • measuring cups and spoons

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place 1 teaspoon Crisco in the cast iron skillet and heat in the oven until melted.
  3. In a large bowl, combine flour, cornmeal, egg, oil, and buttermilk. Stir until just mixed.
  4. Add drained Mexi-corn, onion, green pepper, shredded cheese, and red pepper flakes. Mix gently.
  5. Carefully pour the batter into the hot skillet over the melted Crisco.
  6. Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. Allow the cornbread to rest for 5–10 minutes before slicing.

Notes

  • For an authentic touch, always use a cast-iron skillet. It gives the cornbread its signature crispy edges.
  • This recipe is adaptable—adjust the spice level or add extra cheese to suit your taste.
  • Serve warm with butter, honey, or alongside your favorite Mexican-inspired dishes.