Mexican Cornbread Recipe

Ever found yourself craving something that’s the perfect blend of cheesy, spicy, and utterly comforting? Well, get ready because this cheesy jalapeño cornbread is about to become your new go-to whenever you’re in need of a quick flavor-packed sidekick for any meal!

There is a delightful combination of sweet and spicy in my Mexican Cornbread. The base of this recipe is yellow cornmeal and all-purpose flour.

The addition of cheddar cheese and diced green chilies gives it richness and a mild kick. Cornbread is the perfect accompaniment for any occasion.

Ingredients

• Yellow Cornmeal: Rich in fiber, provides a hearty texture, and is a staple in cornbread.
• All-Purpose Flour: Provides structure; balances texture between crumbly and moist.
• Granulated Sugar: Adds sweetness to balance the savory elements and enhance flavor.
• Buttermilk: Adds tanginess and moisture, helps activate the leavening agents.
• Shredded Cheddar Cheese: Offers a creamy, savory element and additional protein.
• Diced Green Chilies: Adds a mild heat and authentic Mexican flavor.
• Jalapeños: Optional heat for spice lovers, boosts flavor intensity.

Ingredient Quantities

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1 can (4 oz) diced green chilies, drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chopped jalapeños (optional, for extra spice)
• 1/4 cup chopped cilantro (optional, for garnish)

How to Make this

1. Set your oven to 400°F (200°C) to preheat. A 9×9-inch baking dish can either be greased or lined with parchment paper.

2. In an ample mixing bowl, mix together 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 cup of granulated sugar. Stir well to guarantee that the dry ingredients are evenly dispersed.

3. In another mixing bowl, combine 1 cup of buttermilk, 1/2 cup of melted unsalted butter, and 2 large eggs. Whisk these ingredients together until thoroughly mixed.

4. Add the liquid ingredients to the bowl containing the dry ingredients. Combine gently until the mixture shows no signs of dry ingredients left. Do not overstir the batter.

5. Combine 1 cup shredded cheddar cheese, 1 can diced green chilies (drained), 1/2 cup corn kernels, and 1/4 cup chopped jalapeños (if using) until evenly distributed in the batter.

6. Place the batter into the baking dish that has been prepared, and spread it evenly with a spatula.

7. Put in an oven heated to 350 degrees F for 25 to 30 minutes, or until the top is golden brown and a toothpick stabbed into the middle produces a clean return.

8. Take the cornbread from the oven; allow it to cool for approximately 10 minutes in the pan.

9. Once it has cooled slightly, move the cornbread to a wire rack and let it cool completely. You can also serve it warm.

10. Optional: Before serving, add a fresh burst of flavor by garnishing with 1/4 cup of cilantro, chopped.

Equipment Needed

1. Oven
2. 9×9-inch baking dish
3. Parchment paper (optional)
4. Mixing bowl (large)
5. Mixing bowl (medium)
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Wire rack
11. Can opener
12. Cutting board
13. Knife
14. Toothpick

FAQ

• Can I make this recipe without buttermilk?Buttermilk can be replaced with a combination of 1 cup of milk and 1 tablespoon of lemon juice or white vinegar. Allow it to stand for several minutes before using.
• How can I make this cornbread spicier?If you want to turn up the heat, add more chopped jalapeños or use hotter varieties of chili peppers.
• Can I use a different type of cheese?Of course! You can replace cheddar with pepper jack or any blend of Mexican cheeses for a different flavor.
• How should I store leftovers?Keep any uneaten cornbread in a sealed container. It will be fine at room temperature for 3 days, in the fridge for up to a week.
• Is it possible to make this recipe gluten-free?Absolutely, you can utilize flour that is free of gluten as a substitute for flour that is all-purpose. Just ensure that the cornmeal you are using is also free of gluten.
• Can I freeze the cornbread?
  Yes, wrap the cornbread tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
• Do I have to use sugar in this recipe?The sweetness of sugar balances the flavors in this bread, but you can reduce or remove the sweetness if you prefer a less sweet bread.

Mexican Cornbread Recipe Substitutions and Variations

Substitute 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar for buttermilk.
Substitute 1/2 cup plain yogurt or sour cream for the buttermilk, and you will end up with a dish that has better texture and more flavor. The buttermilk is great, but yogurt is imperative in certain baking recipes. If you don’t have any, sour cream will also work. Either way, this is the yogurt cake.
Substitute unsalted butter with 1/2 cup of either vegetable oil or melted coconut oil.
Cheddar cheese is not available, yet any delightful melting cheese, such as Monterey Jack or Colby, might serve as a substitute.
For a different flavor profile, use fresh or roasted red peppers in place of canned green chilies.
For a non-spicy version, do not include jalapeños. Instead, use chopped green bell peppers.

Pro Tips

1. Buttermilk Substitute Tip: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 5 minutes before using.