Name: Homemade Mexican Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons sugar; 2 large eggs; 1 cup buttermilk; 1/2 cup sour cream; 1/4 cup melted butter; 1 cup drained canned corn; 1/2 cup shredded cheddar cheese; 1 chopped jalapeño (seeded if preferred); 1–2 tablespoons butter for greasing skillet

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I love a pan of warm, slightly sweet cornbread with a spicy twist—it’s the kind of recipe that comforts a weeknight and shines at a potluck. This Homemade Mexican Cornbread balances cornmeal texture, melted cheese, and jalapeño heat, and I’ve made it dozens of times, tweaking it until the crumb is just right. For a cozy pairing, I sometimes serve a mug of easy homemade Mexican hot chocolate alongside it.

Why Make This Recipe

Big, bold flavor: cornmeal sweetness with cheddar, jalapeño, and a touch of cumin gives every bite real depth.
Reliable texture: this method produces a moist crumb with a lightly crisp crust thanks to a hot pan finish.
Versatile and convenient: makes a great side for chili, tacos, soups, or as a portable picnic bread.
Family-friendly and customizable: you can dial the spice up or down and fold in vegetables or bacon.
Personal note: I love this recipe because the skillet sear step creates a caramelized edge that turns simple batter into something special; it feels like a little technique upgrade with big payoff. Also, it pairs beautifully with a customizable homemade Mexican pizza for a casual dinner spread (try this pizza).

Recipe Overview

Prep time: 10 minutes
Cook time: 20–25 minutes (plus optional skillet preheat)
Total time: 35 minutes
Servings: 8 (one 9-inch skillet or 8×8 pan)
Difficulty: Easy
Method: Quick stovetop-to-oven skillet bake — dry ingredients combined, wet ingredients folded in, poured into a hot buttered cast-iron skillet and baked until golden.

My Experience Making This Recipe

I tested this cornbread across several pans and temperatures to get a consistent crumb and edge. The biggest discovery was preheating the skillet and buttering it so the bottom crisps in the oven; it transformed the texture. I also found that a mix of buttermilk and a little sour cream keeps the middle moist without a gummy finish.

How to Make Homemade Mexican Cornbread

Start by preheating your oven to 400°F (205°C) and placing a 9-inch cast-iron skillet inside to warm. Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons sugar in a bowl. In a separate bowl whisk 2 large eggs, 1 cup buttermilk, 1/2 cup sour cream, and 1/4 cup melted butter until smooth. Fold wet into dry just until combined, then stir in 1 cup drained canned corn, 1/2 cup shredded cheddar, and 1 chopped jalapeño (seeded if you prefer mild). Carefully remove hot skillet, add 1–2 tablespoons butter to melt and swirl, pour in batter, and bake on the middle rack for 20–25 minutes until a toothpick comes out clean and top is golden. Let rest 10 minutes before slicing.

Expert Tips for Success

Use a hot cast-iron skillet: preheating gives a crunchy, caramelized edge that contrasts the moist crumb.
Don’t overmix the batter: stir until just combined to avoid a dense loaf — a few small lumps are fine.
Measure cornmeal properly: spoon into the cup and level with a knife to prevent a dry result.
Adjust heat smartly: remove seeds from jalapeños to control spice or swap for poblano for smoky flavor.
Check doneness by feel and tester: the center should spring back slightly and a toothpick should be clean or with few crumbs.

How to Serve Homemade Mexican Cornbread

Classic pairing: serve warm with chili or a smoky bean stew to soak up juices.
Brunch option: top slices with fried eggs, avocado, and a dollop of sour cream for a hearty breakfast.
Party platter: cube and serve with a creamy queso or guacamole for dipping at gatherings.
Dessert twist: serve slightly warm with honey butter and a fruit compote; for a sweet pairing, try an apricot cheesecake fillo galette after the meal (see the galette recipe).

Storage and Reheating Guide

Room temperature: keep cooled cornbread in an airtight container or wrapped in foil for up to 2 days.
Refrigerator: store in an airtight container for up to 5 days; bring to room temp before reheating to avoid drying.
Freezing: wrap slices tightly in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the fridge.
Reheating: re-crisp in a 350°F (175°C) oven for 5–10 minutes or warm single slices in a skillet with a pat of butter for 1–2 minutes per side. Microwaving works for convenience but will soften the crust.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free flour blend for all-purpose and slightly reduce liquid if batter seems loose. Also use certified GF baking powder.
Dairy-free: replace buttermilk with 1 cup unsweetened almond milk plus 1 tablespoon lemon juice, swap butter for melted coconut oil or vegan butter, and use dairy-free cheddar or omit cheese.
Cheesy-bacon: fold in 4–6 strips cooked bacon and an extra 1/4 cup cheddar for a smoky, savory loaf.
Vegetarian southwestern: add roasted corn, black beans (rinsed), and chopped roasted poblanos for a hearty vegetarian side; if you want a dumpling-style accompaniment, consider pairing with this easy homemade kreplach recipe for an eclectic meal (best kreplach recipe).

Nutritional Highlights

Good source of complex carbs from cornmeal and energy to fuel meals.
Protein boost: add cheddar and serve with beans or eggs to increase protein per serving.
Allergen note: contains wheat (gluten), dairy, and eggs — adapt per variations above for common allergies.
Portion guidance: a moderate slice (about 1/8 of the pan) is a satisfying side; pair with a protein and vegetables for a balanced plate.

Troubleshooting Common Issues

Dense or heavy crumb: likely overmixing or too much cornmeal — mix gently and measure flour/cornmeal accurately.
Soggy center: underbaked or too much liquid; bake an extra 3–5 minutes and test with a toothpick.
No crisp edge: skillet wasn’t hot — keep the cast iron preheating in the oven and add butter just before pouring batter.

Frequently Asked Questions

Q1: Can I make this without a cast-iron skillet?
A1: Yes — an oven-safe 9-inch cake pan or 8×8 baking dish works. Preheat the pan in the oven if you want a crisper edge; otherwise, bake at 400°F and expect a slightly softer crust.

Q2: How do I reduce the heat without losing flavor?
A2: Remove seeds and membranes from jalapeños and use one small pepper. You can also substitute with roasted poblano or a teaspoon of smoked paprika for flavor without strong heat.

Q3: Can I make the batter ahead of time?
A3: You can mix dry ingredients and refrigerate separately. If you mix wet and dry together, refrigerate the batter up to 12 hours, then give it a gentle stir and bake; expect a slight change in rise, so allow an extra few minutes of baking time.

Q4: Is buttermilk necessary?
A4: Buttermilk adds acidity that reacts with baking soda for good rise and tender crumb. If you don’t have it, make a substitute with 1 cup milk plus 1 tablespoon white vinegar or lemon juice, let sit 5 minutes before using.

Conclusion

For a classic reference and another take on this comforting bread, see the Absolute Mexican Cornbread Recipe which inspired some technique notes I used while testing this version. If you try this recipe, let the skillet sear surprise you — it’s a simple step that lifts everyday cornbread into something memorable.

Homemade Mexican Cornbread