Description
This Mexican Cornbread recipe combines the sweet and savory flavors of cornmeal, cheddar cheese, green chiles, and cream-style corn into a moist, cheesy, and warmly spiced bread. Baked to perfection with a tender crumb, it’s an excellent side dish for Mexican meals or a flavorful snack on its own.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- ½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs (at room temperature)
- ¼ cup unsalted butter (melted)
- 3 tablespoons honey
- ½ cup buttermilk (at room temperature)
Add-ins
- 1 ½ cups shredded Mexican or cheddar cheese (divided)
- 14.75 ounce can cream style corn
- 4 ounce can diced green chiles
- 2 green onions (sliced, divided)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch square metal baking pan with parchment paper to ensure easy removal and set aside.
- Mix dry ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
- Add wet ingredients: Add the eggs, melted unsalted butter, buttermilk, and honey to the dry mixture. Whisk thoroughly until the batter is smooth and evenly mixed.
- Incorporate cheese and vegetables: Fold in 1 cup of shredded cheese, the cream-style corn, diced green chiles, and most of the sliced green onions (reserve some onions for topping) using a rubber spatula to ensure everything is combined without overmixing.
- Pour batter and add toppings: Transfer the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining ½ cup cheese and reserved green onions over the top for a cheesy, inviting crust.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is fully cooked.
- Cool and serve: Allow the cornbread to cool completely in the pan before removing it. Slice into 16 servings and enjoy warm or at room temperature.
Notes
- Using room temperature eggs and buttermilk helps the batter mix more evenly.
- Line the baking pan with parchment paper to prevent sticking and for easy removal.
- The cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices in a microwave or oven before serving for best texture and flavor.
- Optional: Add diced jalapeños for extra heat or substitute cheddar cheese with pepper jack for a spicier twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
