Mexican Cornbread Recipe

Ingredients

Dry ingredients:

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

Wet ingredients:

  • 1 cup buttermilk (or milk with 1 tsp vinegar)

  • 2 large eggs

  • ½ cup melted butter (or vegetable oil)

  • 1 tbsp honey or sugar (optional for sweetness)

Add-ins:

  • 1 cup canned corn kernels (drained)

  • 1 cup shredded cheddar cheese

  • ½ cup diced green chilies (or jalapeños for extra spice)

  • ½ small onion, finely chopped (optional)

👩‍🍳 Instructions

  1. Preheat oven:

    • Set oven to 375°F (190°C).

    • Grease a 9×9-inch baking pan or cast-iron skillet.

  2. Mix dry ingredients:

    • In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.

    • Stir until well blended.

  3. Mix wet ingredients:

    • In another bowl, whisk together buttermilk, eggs, melted butter, and honey (if using).

  4. Combine everything:

    • Pour the wet mixture into the dry ingredients.

    • Stir just until combined — don’t overmix.

    • Fold in corn, cheese, chilies, and onions.

  5. Bake:

    • Pour batter into the prepared pan.

    • Bake for 25–30 minutes, or until golden and a toothpick comes out clean.

  6. Serve warm:

    • Slice and enjoy with chili, soup, or a dollop of butter on top.

🌶️ Tips

  • Add cooked bacon bits or sausage for a hearty twist.

  • For extra spice, use pepper jack cheese instead of cheddar.

  • Leftovers can be reheated in the oven or toasted with butter.