Mexican Cornbread

This easy Mexican Cornbread comes together in less than 30 minutes! Cheesy, moist, and the perfect weeknight side for chili, soup, or stew.

Course Bread, Side Dish

Cuisine Mexican

Keyword cornbread recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings - 10 servings

Calories 368kcal

Author Kathleen

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup sharp cheddar cheese shredded
1/2 cup Monterey Jack cheese shredded
1 cup milk
2 large eggs
1/2 cup sour cream
1/4 cup canola oil
1 (4-ounce) can diced green chiles, drained
1 cup canned corn drained
1 small jalapeno finely diced
Optional: 2 green onions thinly sliced

US Customary - Metric

Instructions

Preheat the oven to 375°F (190°C). Place a 9-inch cast-iron skillet in the oven while it heats so it’s nice and hot when you add the batter — this helps create a beautiful golden crust.
In a large mixing bowl, whisk together the cornmeal (1 cup), flour (1 cup), baking powder (1 tablespoon), salt (1/2 teaspoon), and sugar (1 tablespoon) until evenly combined.
In a separate medium bowl, whisk together the milk (1 cup), eggs (2), sour cream (1/2 cup), and oil (1/4 cup) until the mixture is smooth and creamy.
Pour the wet ingredients into the dry ingredients and stir gently just until combined — don’t overmix or the bread can turn dense. (The batter should be thick, creamy, and slightly lumpy — that’s exactly what you want. Those little lumps mean you haven’t overmixed, which keeps your cornbread tender and soft.)
Fold in the cheddar cheese (1 cup), Monterey Jack cheese (1/2 cup), green chiles (1 can), corn (1 cup), jalapeño, and green onions until evenly distributed.
Carefully remove the hot skillet from the oven and lightly grease it with oil or butter. Pour the batter into the skillet, spreading it evenly. You should hear a light sizzle as it hits the pan — that’s how you’ll know it’s perfect.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool slightly before slicing. Serve warm with butter, a drizzle of honey, or alongside your favorite chili or soup.

Notes

For a crisp crust: Warm the skillet in the oven as it preheats, then add the batter — you’ll get that perfect sizzle.
Make ahead: Bake and cool completely, then wrap tightly and reheat before serving.
Serving idea: Brush the top with melted butter right out of the oven for extra shine and flavor.

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