Homemade Mexican Cornbread is a slightly sweet, tender cornbread studded with corn kernels, jalapeño, and a touch of cheese. It crisps at the edges and stays moist inside — a comforting side that shines with soups, chilis, or a backyard barbecue. I’ve baked this version many times in a preheated cast-iron skillet and refined the balance of heat and sweetness through trial.
Try pairing it with bold flavors like a spicy tomato-based stew — the contrast is wonderful (see this tomato canning guide for inspiration: homemade tomato juice canning).
Why Make This Recipe
- It’s fast and reliable: about 45 minutes from start to table, mostly hands-off baking.
- Flavor-packed: sweet corn, peppers, and cheese create a multi-layered bite.
- Versatile: works as a side for weeknight dinners, potlucks, or game-day spreads.
- Crowd-pleaser: both kids and adults love the sweet-savory contrast.
- Personal insight: I love how the buttered top crisps in a hot skillet — that texture keeps me coming back.
If you want another bright side idea to serve with it, check this fresh tomato juice recipe for inspiration: homemade tomato juice.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 25–30 minutes at 400°F (204°C)
- Total time: 40–45 minutes
- Servings: 8 (2" wedges)
- Difficulty: Easy
- Method: Whisk dry ingredients, fold wet into dry, stir in corn and peppers, bake in a preheated 10-inch cast-iron skillet until golden.
This recipe bakes best in a hot, well-seasoned skillet to produce crisp edges and a tender crumb.
My Experience Making This Recipe
On my first tests, the crumb was too dense; switching to buttermilk and folding instead of overmixing fixed that. Using a preheated skillet produced the best edge-to-center texture every time. I also learned that coarse cornmeal gives a better mouthfeel than ultra-fine varieties.
If you like holiday sweets, I also tested treats like English toffee, which is a fun seasonal contrast to this savory bread: classic homemade English toffee.
How to Make Homemade Mexican Cornbread
Start by preheating the oven to 400°F (204°C) and placing a 10-inch cast-iron skillet inside to heat. Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Separately beat 2 large eggs with 1 cup buttermilk, 1/4 cup melted butter (cooled slightly), and 1 cup drained canned sweet corn, 1/2 cup shredded cheddar, and 1–2 tablespoons diced jalapeño to taste. Fold wet into dry just until combined to avoid gluten development, pour into the hot skillet, and bake 25–30 minutes until a toothpick in the center comes out clean and the top is golden. Rest 10 minutes before slicing.
Key techniques: preheating the skillet for a crisp edge, gentle folding to keep crumb tender, and resting to set the structure.
Expert Tips for Success
- Preheat your skillet: put the empty 10-inch cast-iron skillet in the oven while it heats to 400°F so the batter hits hot metal and forms a crisp crust.
- Use buttermilk (or 1 cup milk + 1 tbsp vinegar) for acidity; it reacts with baking powder to lift the cake and tenderize the crumb.
- Don’t overmix: stir until just combined. Overworking develops gluten and yields a tough cornbread.
- Drain add-ins: if using canned corn or roasted peppers, drain and pat dry to avoid a soggy center.
- Measure cornmeal by spooning into the cup and leveling; packing cornmeal leads to heavy results. For more hands-on tips that helped me with texture, I referenced approach notes similar to my meatball-making methods: classic homemade meatballs notes.
How to Serve Homemade Mexican Cornbread
- Serve warm with a smear of salted butter or honey butter for contrast.
- Pair as a side with chili, pulled pork, or a hearty stew for soaking up sauces.
- For a brunch twist, crumble warm cornbread over scrambled eggs and top with salsa.
- Presentation tip: cut into wedges and serve from the skillet for a rustic look, garnish with chopped cilantro and extra jalapeño slices.
Storage and Reheating Guide
Cool cornbread completely, then wrap tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze individual wedges wrapped in foil and placed in a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven (175°C) for 15–20 minutes, or reheat refrigerated slices in a 350°F oven for 8–10 minutes. To refresh crispness, reheat in a hot skillet for 1–2 minutes per side.
If you like to batch-cook sides for parties, techniques from other make-ahead recipes can be useful — here’s a related guide I referenced when planning menus: classic homemade meatballs.
Recipe Variations
- Gluten-free: substitute 1 cup gluten-free all-purpose flour (with xanthan gum) for the AP flour; keep cornmeal the same.
- Dairy-free: use 1 cup unsweetened almond or oat milk + 1 tbsp lemon juice (let sit 5 minutes) and 1/4 cup neutral oil instead of butter.
- Cheesy bacon: fold in 4 slices cooked crumbled bacon and 1/2 cup pepper jack for smoky heat.
- Veggie-forward: add 1/2 cup roasted poblano and 1/2 cup sweet corn kernels for more depth.
All variations keep the 400°F bake temperature and similar bake time; adjust add-ins to avoid excess moisture.
Nutritional Highlights
- Cornmeal provides whole-grain texture and is a source of complex carbohydrates and some fiber.
- Using buttermilk and moderate butter keeps the recipe rich without being excessive; reduce butter to lower calories.
- Allergens: contains dairy, eggs, and wheat (unless adapted). Serve portions around one wedge (~120–180g) depending on add-ins.
Troubleshooting Common Issues
- Dense center: likely from overmixing or too much cornmeal; fold gently and measure cornmeal properly. Solution: use the spoon-and-level method and avoid overworking the batter.
- Soggy bottom: caused by excess moisture in add-ins or a cold pan. Solution: drain add-ins well and ensure the skillet is fully preheated.
- Dry, crumbly slices: oven ran too hot or bread overbaked. Solution: check at 20 minutes, use a thermometer (center should be about 205°F), and remove when a toothpick comes out clean.
Frequently Asked Questions
Q: Can I make this cornbread in a square baking pan instead of a skillet?
A: Yes. Use a 9×9-inch metal pan, reduce oven temperature to 375°F (190°C), and bake 20–25 minutes. A metal pan browns differently, so expect less crisp edge than cast iron.
Q: How can I make this less sweet or more savory?
A: Reduce granulated sugar from 1/4 cup to 2 tablespoons or omit it entirely. Increase shredded cheddar or add crumbled cooked chorizo for savory depth.
Q: Can I use fresh corn instead of canned?
A: Absolutely. Use about 1 cup fresh corn kernels, freshly cut from 1–2 ears. Pat them dry to avoid adding extra moisture to the batter.
Q: How do I know when it’s fully baked without overbaking?
A: Insert a toothpick into the center — it should come out with a few moist crumbs but not wet batter. An internal temperature of about 205°F (96°C) signals a set crumb without overbaking.
Conclusion
For a classic take and alternative proportions you can compare to, see the Absolute Mexican Cornbread Recipe. Print
Homemade Mexican Cornbread
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A slightly sweet, tender cornbread studded with corn kernels, jalapeño, and cheese, perfect as a comforting side for soups, chilis, or barbecues.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter (cooled slightly)
- 1 cup drained canned sweet corn
- 1/2 cup shredded cheddar cheese
- 1–2 tablespoons diced jalapeño (to taste)
Instructions
- Preheat the oven to 400°F (204°C), placing a 10-inch cast-iron skillet inside to heat.
- Whisk together the cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In another bowl, beat the eggs with buttermilk, melted butter, sweet corn, cheddar cheese, and jalapeño.
- Fold the wet mixture into the dry ingredients until just combined to avoid gluten development.
- Pour the batter into the hot skillet and bake for 25–30 minutes until golden and a toothpick inserted comes out clean.
- Rest for 10 minutes before slicing into wedges.
Notes
For a crisp edge, ensure the skillet is well preheated. Serve warm with butter or honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg