Mexican Cornbread brings together a golden, crispy crust and a soft, flavorful center filled with creamed corn and green chilies. Made in a cast iron skillet, it’s an easy, no-fuss recipe that adds a special touch to any meal.
When it comes to comfort food with a bold, zesty kick, Mexican Cornbread is a must-try! This recipe combines the hearty, crumbly goodness of traditional cornbread with green chile peppers and cheese for a southwestern flair that never gets old.
Perfect as a side dish or a snack on its own, this cornbread pairs beautifully with your favorite Tex-Mex dishes.
Serve it alongside Slow Cooker Chicken Fajitas for an effortless meal, or enjoy it with Street Steak Tacos for a true fiesta of flavors. It is also fabulous with Slow Cooker Taco Soup.
Looking for more cornbread inspiration? Try my Cast Iron Cornbread, Homemade Cornbread Casserole, and Ninja Foodi Cornbread. And if you are looking for other bread recipes, don't miss my Bread Machine Brioche, Hamburger Buns and Focaccia.
Let's Talk Ingredients
Use finely ground yellow cornmeal. One of my kids accidentally reached for the coarse cornmeal once while making this, and it was a disaster. A good high-protein all-purpose flour, like King Arthur, gives great structure. A gluten-free blend should work too, though I haven’t tested it.
Buttermilk is ideal, but if you’re out, mix milk with a tablespoon of lemon juice and let it sit for about 15 minutes.
Grated cheddar is my go-to, but Monterey Jack or pepper Jack works great too. Canned green chiles add a gentle heat. You can swap in diced jalapeños for more kick.
Step by Step
See the recipe card at the bottom of the post for the full recipe.
Combine the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
Add the wet ingredients to the dry ingredients and stir until just combined.
Stir in the cheese, green chili peppers, and green onions.
Bake for 21 to 25 minutes, covering at the end if it gets too brown or until a toothpick comes out clean.
Mexican Cornbread with Creamed Corn
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk
- ¼ cup honey
- 2 large eggs
- 6 tablespoons butter melted and cooled (plus more to grease the skillet)
- ½ cup canned cream corn
- 1 cup grated cheddar cheese
- 2 ounces chopped green chili peppers drained (½ can)
- 3 green onions sliced thin
Instructions
- Preheat the oven to 400°F. Grease a cast iron skillet very generously with butter.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- In a large measuring cup, whisk together the buttermilk, honey, eggs, and butter. Add the creamed corn and stir to combine.
- Add the buttermilk mixture to the dry ingredients and stir until just combined.
- Stir in the cheese, green chili peppers, and green onions.
- Transfer to the prepared skillet.
- Bake for 28 to 33 minutes, covering at the end if it starts to get too brown, or until a toothpick comes out clean.
Everline Baker says
Delicious
Wendy Polisi says
I am so glad you enjoyed it!