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Southern Mexican Cornbread

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!

Southern Mexican Cornbread with a cute floral napkin beneath and butter on top

Southern Mexican Cornbread

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!

Southern Mexican Cornbread in the red ceramic baking pan

Southern Mexican Cornbread

 

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!

Southern Mexican Cornbread on a cutting board with butter on top

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…

Southern Mexican Cornbread with butter on top and sitting on a cutting board - view from the side

Southern Mexican Cornbread

Would You Love to Cook the PERFECT Southern Dinner?

IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!

Southern Sweet Tea

Served with (choose one)

Chicken Fried Steak or

Chicken Pie or

Marinated Pork Chops

And…

Southern Cooked Cabbage

Collard Greens

Add A little Yum Yum Sauce

Deviled Eggs made with this Easy Peel Hard Boiled Egg

And finish it all off with…

Banana Pudding!

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 with a cute floral napkin beneath and butter on top

Southern Mexican Cornbread

Kicking Mexican Cornbread that is MOIST and a tiny bit sweet.  Enjoy with chili, beans or just by itself! 
4.86 from 7 votes
Print Pin Rate
Course: bread
Cuisine: American
Keyword: mexican cornbread, hot cornbread
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 339kcal
Author: Loaves and Dishes

Ingredients

  • 1 cup self rising cornmeal mix I used Tenda Bake
  • ½ Cup all purpose flour
  • 2 tbs baking powder
  • cup whole milk
  • 2 large eggs
  • ½ tsp salt
  • 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 tsp 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.
PRO TIP:  If this cornbread is just too moist for you, cut back on the creamed corn and use only half a can. 

Nutrition

Nutrition Facts
Southern Mexican Cornbread
Amount Per Serving
Calories 339 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Cholesterol 56mg19%
Sodium 481mg20%
Potassium 544mg16%
Carbohydrates 40g13%
Fiber 3g12%
Sugar 9g10%
Protein 9g18%
Vitamin A 390IU8%
Vitamin C 13.2mg16%
Calcium 272mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

*** 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.

 

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Recipe Rating




Mimsy

Wednesday 10th of June 2020

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

Wednesday 10th of June 2020

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.

Kate

Friday 13th of December 2019

You had me until I saw flour and sugar. Every southern cook knows those two ingredients never go into cornbread. 😔 Everything else looks great.

Mrs. Wolfe

Wednesday 25th of March 2020

Hi Kate. I've never had homemade cornbread without sugar here in Texas. And I always put some amount of sugar in my own. So please speak for yourself, and don't use terms like "every" and "southern cook". Because all the southern cooks I know are much more courteous and polite than your critical comment leads me to believe that you are. Furthermore, this looks like a fabulous recipe and I cant wait to make it. Thank you for sharing Wendi

Wendi Spraker

Saturday 14th of December 2019

Hi Kate, thanks for your input. I do have a plain cornbread recipe on here that is my standard cornbread, BUT for mexican cornbread, it NEEDS the sugar and flour. Thanks, enjoy!

Susan Brown

Saturday 16th of November 2019

Now that they've tasted it, my family absolutely raves about it. I get the feeling if I don't make this cornbread at least every 3 weeks, I'd probably be in deep trouble, as far as they are concerned. A seriously delicious recipe, takse a bit more time to put together than most cornbread, but it certainly delivers more flavor than any other cornbread I've ever baked or tasted (and that's really saying something, kids!). There's no other cornbread I know that satisfies so many tastebuds as this one.

Wendi Spraker

Sunday 17th of November 2019

Hi Susan! Thanks so much for coming back and letting me know! I'm tickled that your family loves this cornbread! I love having you as a reader!

Larry Winthrop

Sunday 27th of October 2019

Great recipe, except for the sugar, I do not like sweet cornbread and that is a lot of sugar.. The second time, I added chipotles with the Adobe sauce and liked it.

Wendi Spraker

Sunday 27th of October 2019

Glad you made it your own Larry! Thanks for leaving a comment!

Nanette

Friday 25th of October 2019

I made this a couple of times now and it’s delicious! The second time I made it I baked it in my old bread skillet and used buttermilk instead of sweet milk. Both way were delicious! The iron skillet gave it a wonderful crust on the bottom. To me buttermilk just makes better bread. This bread is wonderful with so many dishes. I love to take a leftover piece and eat it for breakfast. God Bless!

Wendi Spraker

Friday 25th of October 2019

Hi Nanette! Thanks so much for leaving a comment, I appreciate it so much and am just tickled that you enjoyed it so much! I agree, cornbread made in an iron skillet is ideal!

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