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.
Kate says
You had me until I saw flour and sugar. Every southern cook knows those two ingredients never go into cornbread. 😔
Everything else looks great.
Wendi Spraker says
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!
Mrs. Wolfe says
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 says
Dearest Mrs Wolfe, you are so welcome and you REALLY made me laugh this morning. Thank YOU!
Jan says
@Kate, I agree, I cant have sugar so I will omitt it
Susan Brown says
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 says
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 says
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 says
Glad you made it your own Larry! Thanks for leaving a comment!
Nanette says
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 says
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!
Faye says
Ok I am all in to make your Southern Mexican Cornbread....for a Christian Men’s retreat. The Lord Indeed renews my strength. Had a recipe which called for bacon drippings. My husband, a vegetarian would not appreciate those drippings, so I went looking for a recipe and came right to yours first. Was all in especially after reading the scripture from Isaiah. ( one of my favorites) off to the store now.
Wendi Spraker says
Hi Faye! I hope they love it! Just know, it is a little heavier and stickier and wetter than dry cornbread. Some people are surprised by that. May the Lord Keep and Bless You, Amen.
Lisa. Adams says
This is the perfect Mexican cornbread. I used 1/2 can of corn and 1 pepper and hot green chili’s!!!! Delicious!!!!!
Wendi Spraker says
So glad you enjoyed it Lisa. 🙂
Lois says
I made this for our Memorial Day dinner and it was FANTASTIC! Definitely a keeper!
Wendi Spraker says
Hi Lois, Thanks so much for leaving a comment! I'm SO GLAD you enjoyed it!
Milisa says
You are a ray of true southern sunshine and I am trying this cornbread soon. Glad to have found your blog.
Wendi Spraker says
Awwwww. What a sweet heart! Thank you so much! I hope you come back real soon! 🙂
Shar says
The flavor was very yummy but it was way too mushy. Nothing like cornbread I grew up on.
Donna says
@Shar, Wendy said to use half the amount of corn if you don’t like it mushy. Mine’s baking right now. I used half the amount of corn. I can’t wait to try it!
Mimsy says
This cornbread was a hit! Not too hot and really moist and delicious! I am making it again to take to a Christmas soup party tomorrow!
Wendi Spraker says
Oh doesn’t a Christmas soup party sound fun??? I’m glad you enjoyed it!!!
HJ Hannah says
I am going to try your Southern Mexican Cornbread.
I have never made it.
I will let you know my outcome.
Wendi Spraker says
Hi HJ Hannah! If you come across any questions just let me know!
Bonnie Faye White says
delicious, my family loves it and I do too
Wendi Spraker says
Bonnie, you are making my day with your comment. Thank you so much! Have a wonderful week!! 🙂
Erica says
Could you use reg canned corn that is not cream corn?
Wendi Spraker says
Hi Erica, The regular corn won't work in this case because it isn't creamy and slushy enough. 🙁 If you decide to try it anyway, let me know how it turns out.
Moxie says
Made it and it was pretty moist - but so delicious!
Sammie says
Oh Wendi I love your blog, but more than that I love you. I am always hugged afresh by our Lord and Saviour when I read these beautiful recipes. I so needed that scripture today and I thank God for you, for using you to bring those words to my heart. I too find Jesus in the day to day, but confess sometimes there is too much of me to hear Him.
This recipe looks absolutely delicious. I will have to improvise, as some ingredients are still unavailable here over this side of the pond! But I will make it, I love cornbread and will adhere to your advice to add the sugar, as I would usually leave it out.
Thank you from my heart to yours xx.
Wendi Spraker says
Sammie,
You are just the sweetest ever! I'm so glad that you feel hugged when you visit here! That is exactly the feel I am going for - a warm huggy place that smells like something good is cooking in the kitchen! I have no idea how to improvise corn meal mix - I know it has corn meal, baking powder - but I'm not sure what else. I hope you do find a way to make some! Sammie - you hang in there - I know some of your days are pretty tough - but there is ALWAYS someone RIGHT HERE who thinks you are pretty darn special! Hugs and Love you too! 🙂