12 Delicious Mexican Style Cornbread Recipes

Kick your cornbread game up a notch with these 12 Delicious Mexican Style Cornbread Recipes that promise to bring a fiesta of flavors to your table! Perfect for home cooks looking to spice up their meal prep, these recipes blend the comforting warmth of traditional cornbread with the vibrant zest of Mexican cuisine. Ready to transform your baking? Let's dive into these mouthwatering creations that are sure to impress!

Spicy Jalapeno Mexican Cornbread

This Spicy Jalapeno Mexican Cornbread is the perfect blend of sweet, spicy, and savory. You’ll love how the jalapenos add a kick to the classic cornbread, making it a standout side or snack.

Ingredients

• For the batter:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2 jalapenos, seeded and diced
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Fold in the diced jalapenos and shredded cheddar cheese. Tip: Wear gloves when handling jalapenos to avoid skin irritation.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Zesty and moist, this cornbread pairs wonderfully with a dollop of honey butter or alongside a bowl of chili. The cheese melts into gooey pockets, while the jalapenos offer a spicy surprise in every bite.

Cheesy Mexican Cornbread with Green Chiles

Alright, let’s dive into making this Cheesy Mexican Cornbread with Green Chiles that’s bound to be a hit at your next gathering. It’s the perfect blend of spicy, cheesy, and comforting, with a little kick from the green chiles.

Ingredients

• For the cornbread: 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 1/4 cup vegetable oil, 1 large egg
• For the mix-ins: 1 cup shredded cheddar cheese, 1/2 cup canned green chiles (drained), 1/4 cup diced jalapeños (optional for extra heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat the milk, vegetable oil, and egg until well combined. Tip: Make sure all your wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Fold in the shredded cheddar cheese, green chiles, and jalapeños until evenly distributed. Tip: For an extra cheesy top, reserve a handful of cheese to sprinkle on before baking.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the reserved cheese on top if using.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown. Tip: Check the cornbread at the 20-minute mark to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Fresh out of the oven, this cornbread is wonderfully moist with a crispy, cheesy crust. The green chiles add a subtle heat that pairs perfectly with the sweetness of the cornbread. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a comforting meal.

Sweet Honey Mexican Style Cornbread

Let’s dive into making this Sweet Honey Mexican Style Cornbread that’s sure to be a hit at your next gathering. It’s the perfect blend of sweet and savory, with a hint of spice that’ll have everyone asking for seconds.

Ingredients

• For the dry mix: 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt
• For the wet mix: 1 cup milk, 1/4 cup honey, 1/4 cup melted butter, 1 egg
• For the topping: 1/4 cup honey, 1/2 tsp chili powder

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, mix the milk, honey, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
7. While the cornbread is still warm, drizzle the remaining honey over the top and sprinkle with chili powder. Tip: The warmth helps the honey soak in for extra moisture.

Kick back and enjoy this cornbread’s moist texture and the perfect balance of sweet honey with a spicy kick. Serve it alongside chili or slather with butter for a simple, delicious treat.

Mexican Cornbread Casserole with Beef

This Mexican Cornbread Casserole with Beef is the ultimate comfort food that’s packed with flavor and easy to make. You’ll love how the spicy beef and sweet cornbread come together in this hearty dish.

Ingredients

• For the beef layer:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced bell peppers
  • 1 tbsp taco seasoning
  • 1/2 cup tomato sauce
• For the cornbread layer:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until soft, about 5 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in taco seasoning and tomato sauce, then simmer for 2 minutes. Spread this mixture evenly in the prepared baking dish.
5. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
6. In another bowl, mix milk, melted butter, and egg. Pour this into the dry ingredients and stir until just combined.
7. Pour the cornbread batter over the beef layer, spreading it evenly.
8. Bake for 25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
9. Let the casserole cool for 5 minutes before serving.

Mexican Cornbread Casserole with Beef is a delightful mix of textures, from the tender beef to the fluffy cornbread. Serve it with a dollop of sour cream or a side of avocado for an extra touch of richness.

Vegetarian Mexican Cornbread

Perfect for those cozy nights in, this Vegetarian Mexican Cornbread brings a spicy twist to your table without any meat. You’ll love how easy it is to whip up, and the flavors are just unbeatable.

Ingredients

• For the batter:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
• For the mix-ins:
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced green chilies
  • 1/2 cup corn kernels

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Fold in the cheddar cheese, green chilies, and corn kernels.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing easier.

So moist and flavorful, this cornbread is a hit on its own or served with a dollop of sour cream. The cheese and chilies add a nice kick, making it perfect for pairing with your favorite soup or chili.

Mexican Cornbread with Corn and Peppers

Alright, let’s dive into making this delicious Mexican Cornbread with Corn and Peppers. It’s the perfect blend of sweet and spicy, and trust me, it’s going to be a hit at your next gathering.

Ingredients

• For the batter:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
• For the mix-ins:
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced bell peppers
  • 1/4 cup diced jalapeños (optional for heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Fold in the corn kernels, bell peppers, and jalapeños until evenly distributed.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing easier.

Kick back and enjoy the moist, flavorful cornbread with its delightful crunch from the corn and a slight kick from the peppers. Serve it warm with a dollop of butter or alongside a bowl of chili for a comforting meal.

Gluten-Free Mexican Style Cornbread

You’re in for a treat with this gluten-free Mexican style cornbread—it’s the perfect blend of sweet, spicy, and everything nice. Whether you’re gluten-sensitive or just looking to switch things up, this recipe promises all the comfort without the compromise.

Ingredients

• For the dry mix: 1 cup gluten-free cornmeal, 1 cup gluten-free all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt
• For the wet mix: 1 cup milk (dairy or alternative), 1/4 cup melted butter, 1/4 cup honey, 2 eggs
• For the mix-ins: 1 cup corn kernels (fresh or frozen), 1/2 cup shredded cheddar cheese, 1/4 cup diced jalapeños

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, honey, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
5. Fold in the corn kernels, cheddar cheese, and jalapeños gently.
6. Transfer the batter to the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Delightfully moist with a crispy edge, this cornbread is a crowd-pleaser. Serve it warm with a dollop of butter or alongside your favorite chili for a cozy meal.

Mexican Cornbread Muffins

Vibrant flavors and a touch of spice make these Mexican Cornbread Muffins a must-try for any occasion. You’ll love how easy they are to whip up, perfect for a quick snack or a side dish that steals the show.

Ingredients

• For the dry mix: 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt
• For the wet mix: 1 cup milk, 1/3 cup vegetable oil, 1 large egg
• For the flavor: 1 cup shredded cheddar cheese, 1/4 cup diced jalapeños, 1/4 cup canned corn, drained

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the milk, vegetable oil, and egg together until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; overmixing can make the muffins tough.
5. Gently fold in the cheddar cheese, jalapeños, and corn until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins boast a golden crust with a moist, cheesy interior. Serve them warm with a dollop of sour cream or alongside your favorite chili for a comforting meal.

Mexican Cornbread Pudding

Got a craving for something sweet, savory, and a little bit spicy? This Mexican Cornbread Pudding is the perfect dish to satisfy those cravings with its moist texture and bold flavors.

Ingredients

• For the cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
• For the pudding mixture:
  • 1 can (14.75 oz) cream-style corn
  • 1 can (4 oz) diced green chilies, drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup melted butter
  • 2 eggs

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the cornbread.
3. Add the milk, vegetable oil, and egg to the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
4. Pour the cornbread batter into the prepared baking dish and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cornbread bakes, mix together the cream-style corn, diced green chilies, cheddar cheese, sour cream, melted butter, and eggs in a medium bowl for the pudding mixture.
6. Once the cornbread is baked, poke holes all over it with a fork. Tip: This helps the pudding mixture soak into the cornbread for extra moisture.
7. Pour the pudding mixture over the baked cornbread, spreading it evenly.
8. Return the dish to the oven and bake for another 25 minutes, or until the pudding is set and the edges are golden brown. Tip: Let it cool for 10 minutes before serving for easier slicing.

This Mexican Cornbread Pudding is wonderfully moist with a slight crunch from the cornbread edges. The combination of sweet corn, spicy chilies, and creamy cheese makes it a hit at any gathering. Try serving it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra flavor boost.

Mexican Street Cornbread

Got a craving for something sweet, savory, and a little spicy? You’re going to love this Mexican Street Cornbread recipe. It’s the perfect blend of comforting cornbread with the bold flavors of Mexican street corn.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg
• For the topping:
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 tsp chili powder
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Spread the batter evenly into the prepared baking pan.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be golden brown.
7. While the cornbread bakes, mix the mayonnaise, sour cream, lime juice, and chili powder in a small bowl for the topping.
8. Once the cornbread is done, let it cool for 5 minutes, then spread the mayonnaise mixture over the top.
9. Sprinkle with corn kernels, cotija cheese, and cilantro. Tip: For extra flavor, lightly toast the corn kernels before adding them.

Every bite of this cornbread is a delightful mix of textures—soft and crumbly from the bread, creamy from the topping, and a little crunch from the corn. Serve it warm as a side dish or enjoy it as a snack with a cold drink on a sunny afternoon.

Mexican Cornbread with Black Beans

Alright, let’s dive into making this cozy, flavorful Mexican Cornbread with Black Beans that’s perfect for any gathering or a quiet night in. You’ll love how the spices and sweetness play together in this dish.

Ingredients

• For the cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
• For the filling:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/4 cup diced jalapeños
  • 1 tsp ground cumin

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Add milk, vegetable oil, and egg to the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
4. Fold in black beans, cheddar cheese, jalapeños, and cumin into the batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.
7. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing easier.

This Mexican Cornbread with Black Beans turns out wonderfully moist with a slight crunch from the cornmeal. The black beans and cheese add a hearty depth, while the jalapeños give it a nice kick. Try serving it warm with a dollop of sour cream or alongside a bowl of chili for a comforting meal.

Vegan Mexican Style Cornbread

Let’s dive into making this Vegan Mexican Style Cornbread that’s sure to spice up your meal times. It’s packed with flavor, easy to make, and completely plant-based.

Ingredients

• For the dry mix:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
• For the wet mix:
  • 1 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
• For the mix-ins:
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced jalapeños
  • 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, mix the almond milk, maple syrup, and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Fold in the corn kernels, diced jalapeños, and chopped cilantro.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing easier.

Zesty and moist, this cornbread pairs perfectly with a dollop of vegan butter or a drizzle of hot sauce. Serve it warm alongside your favorite chili or enjoy it as a snack on its own.

Conclusion

Hungry for a taste of Mexico? This roundup of 12 delicious Mexican-style cornbread recipes offers something for everyone, from sweet to savory. Each recipe promises to bring a burst of flavor to your table. We invite you to try them out, leave a comment with your favorite, and don’t forget to share the love by pinning this article on Pinterest. Happy baking!