Mexican cornbread is an easy, one-bowl, homemade cornbread recipe. This tasty cornbread recipe gets an extra bump of flavor and texture from creamed corn and green chiles!
Mexican cornbread is an easy, homemade cornbread recipe. This tasty cornbread gets a boost of extra flavor and texture from creamed corn and green chiles.
Since it’s made entirely in one bowl, and you don’t need a mixer to make it, it’s a side that’s quick to whip up and easy to clean up. Serve it in place of cornbread for a flavorful side that’s sure to please!
Ingredient notes and substitutions
- Yellow cornmeal: I recommend finer ground cornmeal. Look for cornmeal that says that it’s for baking.
- Kosher salt: If using table salt, use 1/4 teaspoon of salt.
- Unsalted butter: If using salted butter, omit the kosher salt.
- Honey: The honey adds a touch of sweetness and moisture to the bread. If you’d prefer to use granulated sugar, you may need to add additional buttermilk to the cornbread.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Green chiles: Feel free to use mild or hot green chiles depending on your tastes.
How to make Mexican cornbread
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350 degrees F. Line a 9×9-inch square baking pan with parchment paper. Set aside.
Step 2: In a large bowl, add cornmeal, flour, baking powder, baking soda, and salt. Whisk to combine.
Step 3: Add eggs, melted butter, buttermilk, and honey. Whisk to combine.
Step 4: Add in 1 cup cheese, corn, green chiles, and sliced onions (reserving a few for sprinkling over top). Use a rubber spatula to fold into the batter.
Step 5: Pour batter into the prepared baking pan. Sprinkle with ½ cup cheese and remaining onions.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let cool completely in the pan before removing and slicing.
Recipe Tips!
- Baking pan: If you’re using a glass baking pan, begin checking for doneness about 5 minutes sooner.
- Heat: If you’d like to add some heat to the cornbread, choose hot green chiles.
Serving suggestions
Mexican cornbread can be served with butter or honey butter.
It makes a great side for turkey pumpkin chili or three bean chili. It also goes well with soups and stews like roasted tomato and corn soup. It also makes a tasty side for beans and greens.
Storage
Store any leftover cornbread in an airtight container at room temperature. It will keep for up to 3 days when properly stored.
More quick bread side recipes!
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Mexican Cornbread
Equipment
- 9×9-inch metal baking pan
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs at room temperature
- ¼ cup unsalted butter melted
- 3 tablespoons honey
- ½ cup buttermilk at room temperature
- 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
Instructions
- Preheat oven to 350 degrees F. Line a 9×9-inch square metal baking pan with parchment paper. Set aside.
- In a large bowl, add cornmeal, flour, baking powder, baking soda, and salt. Whisk to combine.
- Add eggs, melted butter, buttermilk, and honey. Whisk to combine.
- Add in 1 cup cheese, corn, green chiles, and sliced onions (reserving a few for sprinkling over top). Use a rubber spatula to fold into the batter.
- Pour batter into the prepared baking pan. Sprinkle with ½ cup cheese and remaining onions.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before removing and slicing.
Notes
- Yellow cornmeal: I recommend finer ground cornmeal. Look for cornmeal that says that it’s for baking.
- Kosher salt: If using table salt, use 1/4 teaspoon of salt.
- Unsalted butter: If using salted butter, omit the kosher salt.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Green chiles: Feel free to use mild or hot green chiles depending on your tastes.
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Dolores Samora says
Thank you Kate I definitely gotta make this version of it. I love cornbread
Kate says
Yay! I hope you like the cornbread!