Get ready to elevate your cornbread game with this delightful Mexican twist. This recipe combines the classic comfort of cornbread with the vibrant flavors of corn, green chilies, and cheddar cheese. Perfect for any meal, this dish brings a touch of spice and a lot of heartiness to your table.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up a few specific items. Green chilies add a mild heat and unique flavor, and you can find them canned in the international aisle of your supermarket. Canned corn is another essential ingredient, providing sweetness and texture. Make sure to also grab some shredded cheddar cheese to bring everything together with a creamy, savory finish.

Ingredients For Mexican Cornbread Recipe
Cornmeal: A staple for cornbread, providing the essential texture and flavor.
All-purpose flour: Adds structure and balance to the cornbread.
Sugar: Adds a touch of sweetness to balance the savory elements.
Baking powder: Helps the cornbread rise and become fluffy.
Salt: Enhances the overall flavor of the cornbread.
Milk: Adds moisture and richness to the batter.
Eggs: Bind the ingredients together and add structure.
Vegetable oil: Provides moisture and helps create a tender crumb.
Canned corn: Adds sweetness and texture to the cornbread.
Green chilies: Bring a mild heat and unique flavor to the dish.
Shredded cheddar cheese: Adds a creamy, savory element that complements the other flavors.
Technique Tip for This Cornbread
When folding in the corn, green chilies, and cheddar cheese, be gentle to avoid overmixing the batter. Overmixing can lead to a dense and tough cornbread. Use a spatula and fold the ingredients in just until they are evenly distributed throughout the batter. This will help maintain a light and fluffy texture in your finished cornbread.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in most recipes.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.
sugar - Substitute with honey: Honey provides natural sweetness and adds moisture to the cornbread.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps make the cornbread more tender.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg. This is a good vegan alternative.
vegetable oil - Substitute with olive oil: Olive oil adds a richer flavor and is a healthier fat option.
canned corn - Substitute with frozen corn: Thaw and drain frozen corn before using. It provides a similar texture and flavor.
diced green chilies - Substitute with jalapeños: Fresh jalapeños can be diced and used for a similar spicy kick.
shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the cornbread.
Other Alternative Recipes Similar to This Cornbread
How To Store / Freeze This Cornbread
Allow the cornbread to cool completely at room temperature before storing. This helps prevent condensation, which can make the cornbread soggy.
Wrap the cornbread tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
Store the wrapped or containerized cornbread at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.
To freeze, cut the cornbread into individual portions. This makes it easier to thaw and reheat only what you need.
Wrap each portion in plastic wrap, then place the wrapped pieces in a resealable plastic freezer bag or an airtight container. Label with the date to keep track of freshness.
Freeze the cornbread for up to 3 months. For best results, use within this time frame to maintain optimal flavor and texture.
To thaw, remove the desired number of portions from the freezer and let them sit at room temperature for a few hours or overnight in the refrigerator.
Reheat the thawed cornbread in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual portions for 20-30 seconds, but be aware that microwaving may slightly alter the texture.
For an extra touch, brush the reheated cornbread with a bit of melted butter or honey before serving to enhance its flavor and moisture.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Wrap the Mexican cornbread in aluminum foil to prevent it from drying out.
- Place the wrapped cornbread on a baking sheet.
- Heat in the oven for about 10-15 minutes, or until warmed through.
- Remove from the oven, unwrap, and enjoy your cheesy and moist cornbread.
Microwave Method:
- Place a slice of Mexican cornbread on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 30-60 seconds, checking halfway through.
- Let it sit for a minute to evenly distribute the heat before serving.
Skillet Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of butter or vegetable oil to the skillet.
- Place slices of Mexican cornbread in the skillet.
- Cook for 2-3 minutes on each side, or until heated through and slightly crispy.
- Serve warm with a dollop of sour cream or salsa if desired.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the Mexican cornbread on a piece of aluminum foil or a small baking tray.
- Heat for about 10 minutes, or until the cornbread is warm and the cheddar cheese is melty.
- Remove carefully and enjoy your reheated cornbread with a side of guacamole or pico de gallo.
Best Tools for This Recipe
Oven: Used to bake the cornbread at 400°F (200°C).
9-inch square baking dish: The dish in which the cornbread batter is poured and baked.
Mixing bowl: A large bowl to combine the dry ingredients.
Mixing bowl: Another bowl to whisk together the wet ingredients.
Whisk: Used to mix the milk, eggs, and vegetable oil together.
Spatula: Useful for folding in the corn, green chilies, and cheddar cheese into the batter.
Measuring cups: To measure out the cornmeal, flour, sugar, and milk.
Measuring spoons: To measure the baking powder and salt.
Can opener: To open the can of corn.
Knife: For dicing the green chilies if they are not pre-diced.
Cheese grater: To shred the cheddar cheese if it is not pre-shredded.
Toothpick: To check if the cornbread is done by inserting it into the center.
Cooling rack: To let the cornbread cool slightly before serving.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out cornmeal, flour, sugar, and other dry ingredients in advance to save time during preparation.
Use canned corn: Opt for canned corn instead of fresh to cut down on prep time.
Pre-dice chilies: Buy pre-diced green chilies or dice them the night before.
Shred cheese ahead: Shred the cheddar cheese in advance or buy pre-shredded cheese.
Combine wet ingredients: Mix milk, eggs, and vegetable oil together in a bowl the night before.
Use a mixer: Use a hand mixer to quickly combine wet and dry ingredients.

Mexican Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup vegetable oil
- 1 cup canned corn, drained
- ½ cup diced green chilies
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking dish.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the corn, green chilies, and cheddar cheese.
- Pour the batter into the prepared baking dish.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
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