This is a DELICIOUS, SOFT, BUTTERY, SPICY, CAN'T STUFF YOUR MOUTH WITH ENOUGH Southern Mexican Cornbread.
A moist, decadent, cornbread that is perfect with a bowl of Hot Pinto Beans! You'll wonder why you don't make this more often!
Why This Recipe Works?
- Easy, mix and bake!
- The flavorful chilis and the fresh jalapeno really set this cornbread off.
- Makes a large batch so you have plenty!
Here's How You Make Mexican Cornbread...
STEP 1.
Mix all the ingredients together in a large bowl.
STEP 2.
Pour into a baking pan and bake.
STEP 3.
Serve!
Frequently Asked Questions (FAQ's)
WHERE IS SOUTHERN MEXICAN CORNBREAD FROM?
- That is not to say, Cornbread from the Southern parts of Mexico. Nope.
- This is my own Southern Kitchen Interpretation of a Mexican style Cornbread.
JUST WHAT IS SOUTHERN MEXICAN CORNBREAD?
- Mexican Corn Bread is simply basic cornbread with a KICK! This Mexican Cornbread is MORE MOIST than regular corn bread.
- The thing with Southern Mexican Cornbread that isn’t the thing for my regular cornbread? Well, lots of things….. The extra fillings for one thing and the sugar for the other.
- Just for kicks, I tried my recipe without the sugar because less sugar is good, right? That wasWRONG! Major meal fail right there. The sugar is a must!
Can I Freeze this Cornbread?
Yes! Absolutely you Can! Wrap in a suitable freezer wrap and freeze for up to 3 months.
How Long Does this Cornbread Last?
If you keep it refrigerated, it will last about 3 days.
Why Is This Cornbread Moist?
Because it has those lovely canned ingredients that add so much moisture!
Tips and tricks for Southern Mexican Cornbread
- Use oven mitts! I know - you want to be like me and use your kitchen towels for everything - but honey, we are slinging stuff in a hurry and I don’t want you to get burned!
- You might think “My mama didn’t use green chilis”. Perhaps your mama didn’t use green chilis, but she should have. They add a ton of flavor.
- I’m using some red pepper chili flakes here, but that is only because I ran out of my smoked ancho chili flakes. If you have some of those, use them!
- The fresh jalapeno. You might be thinking, I just don’t want that in my cornbread It just adds a wonderful freshness and as long as you don’t get the white ribs or the seeds in there - it won’t make it too hot.
- Try this cornbread with some honey sweetened butter. You won’t be sorry. Promise.
- Reheating cornbread: Microwave? NO! You will end up with cornbread that just grows and grows in your mouth! Eww. So dry that way. Instead, heat some butter in a cast iron skillet over medium on the stove top. When it is melted and hot - put the cornbread on and toast it on both sides. Then, put a little pat of butter on the top. OR toast in the toaster oven with a little butter. Perfect.
PRO TIP: If this cornbread is just too moist for you, cut back on the creamed corn and use only half a can.
IF YOU ENJOYED SOUTHERN MEXICAN CORNBREAD, YOU MIGHT ALSO ENJOY...
- Some other recipes that go perfectly with Southern Mexican Cornbread? Chili, Daddy's Drooling again Pot Roast, Crockpot roasted chicken to name a few!
- If you are searching for some other yummy bread recipes then you might want to try Banana Pecan Bread or Grandma's Maple Pumpkin Bread or even delicious Mushroom Pullapart Bread!
- And Hey, one more, this isn't my own recipe but it is DELICIOIUS and would go GREAT with this Cornbread! Check out this Campfire Stew! She even gives directions for how to make it in the Instant Pot, Slow Cooker, Oven and over a Campfire!
Would You Love to Cook the PERFECT Southern Dinner?
IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!
Served with (choose one)
Chicken Pie or
And…
Add A little Yum Yum Sauce
Deviled Eggs made with this Easy Peel Hard Boiled Egg
And finish it all off with...
YA'LL, HELP ME OUT, OK?
Please leave me a 5 star 🌟🌟🌟 🌟 🌟 in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, tool on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can't wait!
🌟Ya'll know I love comments!!
Southern Mexican Cornbread
Ingredients
- 1 cup self rising cornmeal mix I used Tenda Bake
- ½ Cup all purpose flour
- 2 tbs baking powder
- ⅔ cup whole milk
- 2 large eggs
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ½ chopped onion
- 1 14 oz can creamed corn
- 2 whole chopped fresh jalapenos - seeds and ribs removed - chopped.
- ¼ cup granulated sugar
- 1 teaspoon red pepper chili flakes
- ½ cup grated cheddar cheese
- 1 4 oz can chopped green chilis
- ½ Cup Monterey Jack Cheese - shredded.
Instructions
- Preheat the oven to 350
- Spray a 9x9 or 8x8 baking dish with cooking spray and set aside
- In a large bowl, combine the cornmeal mix, all purpose flour, baking powder, whole milk, eggs, salt, vegetable oil, onion, creamed corn, jalapenos, sugar and red pepper flakes. Mix well - but don’t over mix.
- Pour half of the batter into the baking dish.
- Sprinkle the cheddar cheese and the green chilis over the top of the batter.
- Pour the remainder of the batter over the cheese and chilis.
- Sprinkle the monterey jack cheese on top.
- Bake for 40 minutes until the top is browned and the cornbread is baked through.
Notes
- Use oven mitts! I know - you want to be like me and use your kitchen towels for everything - but honey, we are slinging stuff in a hurry and I don’t want you to get burned!
- You might think “My mama didn’t use green chilis”. Perhaps your mama didn’t use green chilis, but she should have. They add a ton of flavor.
- I’m using some red pepper chili flakes here, but that is only because I ran out of my smoked ancho chili flakes. If you have some of those, use them!
- The fresh jalapeno. You might be thinking, I just don’t want that in my cornbread It just adds a wonderful freshness and as long as you don’t get the white ribs or the seeds in there - it won’t make it too hot.
- Try this cornbread with some honey sweetened butter. You won’t be sorry. Promise.
- Reheating cornbread: Microwave? NO! You will end up with cornbread that just grows and grows in your mouth! Eww. So dry that way. Instead, heat some butter in a cast iron skillet over medium on the stove top. When it is melted and hot - put the cornbread on and toast it on both sides. Then, put a little pat of butter on the top. OR toast in the toaster oven with a little butter. Perfect.
Nutrition
*** This recipe originally appeared on the pages of Loaves and Dishes in 2015 and has been updated with "why this recipe works", process photos, step by step instructions, FAQ's, Pro Tips, nutrition information and a video. ***
A VERSE TO SHARE
Whenever I think I might quit, I think about this verse and it reminds me that everyone gets tired. Absolutely everyone, both you and me. However, if we put our thoughts and trust in the Lord, He WILL renew our strength. We will run and not be weary. Praise the Lord. Amen? Amen.
Isaiah 40:30-31
Even youths grow tired and weary, and young men stumble and fall; but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.
Mimsy says
This is the BEST cornbread I've ever had. I do cut back on the creamed corn, and I use Ancho Chili powder. I add my chilis to the batter so they are dispersed throughout.
I have made this cornbread for office parties, holiday meals with family and friends, and just because. I have people fight over who is going to take home the leftovers; if there are any! I have served this with chili, a really hearty salad, and as a side for almost anything.
As for the flour and sugar comment...this is Southern Mexican Cornbread, so I'm not sure the comment is even relevant.
I come from a long line of southern cooks and the only rule we have is to not have rules!
Wendi Spraker says
Hi Mimsy! I'm so glad that you love this recipe and use it all the time! Makes my heart feel good. Thank you so much for coming back and leaving a comment.