Mexican Cornbread is a delicious twist on the classic cornbread we all know and love. With its crispy golden crust and moist, cheesy interior packed with sweet corn, peppers, and a touch of spice, this recipe is a guaranteed crowd-pleaser. Perfect as a side dish, snack, or even on its own, it’s a versatile favorite in many kitchens.
Ingredients
-
1 cup all-purpose flour
-
1 cup white cornmeal
-
1 egg
-
½ cup oil
-
1 cup buttermilk
-
1 can Mexi-corn, drained
-
1 medium onion, diced
-
1 medium green pepper, diced
-
1 cup shredded cheese (cheddar or Mexican blend)
-
½ teaspoon red pepper flakes
Instructions
Step 1 — Make the Batter
In a mixing bowl, combine the all-purpose flour and white cornmeal.
Add the egg and oil, stirring until the mixture is well blended.
Slowly pour in the buttermilk and mix until smooth.
Fold in the drained Mexi-corn, diced onion, diced green pepper, shredded cheese, and red pepper flakes. The batter will be thick and packed with flavor.
Step 2 — Preheat the Oven and Prepare the Skillet
Preheat your oven to 400°F (200°C).
Place a cast iron skillet in the oven to heat.
Once the skillet is hot, remove it carefully and melt 1 teaspoon of Crisco (or butter) inside, coating the bottom evenly.
Step 3 — Bake
Pour the prepared batter into the hot, greased skillet.
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 4 — Cool and Serve
Let the cornbread cool for a few minutes before slicing.
Serve warm — plain, with butter, or as a flavorful side to your favorite dish.
Serving Suggestions
-
Pair it with chili, soups, or stews.
-
Serve with barbecue meats or grilled veggies.
-
Enjoy as a hearty breakfast with eggs and salsa.
-
Eat it solo as a savory snack.
Final Thoughts
This Mexican Cornbread delivers a perfect balance of texture and flavor. It’s quick to make, incredibly versatile, and always a hit with family and friends. Once you try it, it’s sure to become a staple in your kitchen.