Equipment
- 9×13 inch baking pan or cast iron skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Can opener
- Sharp knife
- Cutting board
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 2-3 jalapeño peppers, seeded and finely diced
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9×13 inch baking pan or cast iron skillet with butter or cooking spray.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cumin, and cayenne pepper until well combined.
- In a medium bowl, whisk together buttermilk, vegetable oil, and eggs until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix.
- Fold in corn kernels, diced jalapeños, shredded cheese, and cilantro (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the Mexican cornbread to cool in the pan for 10 minutes before cutting and serving.
Notes
Fresh jalapeños provide the best flavor and texture, but canned jalapeños can be substituted if needed. For a milder version, remove all seeds and membranes from the jalapeños, or reduce the quantity to one pepper. The Mexican cheese blend typically contains Monterey Jack, Cheddar, and Asadero cheeses, but you can substitute with sharp cheddar or pepper jack cheese. Buttermilk creates the tender, moist texture that makes this Mexican cornbread special, but you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk.
Tips for Success
Avoid overmixing the batter to prevent tough, dense Mexican cornbread – mix just until ingredients are combined. Room temperature ingredients blend more easily and create better texture. For extra flavor, sauté the diced jalapeños in a little oil for 2-3 minutes before adding to the batter. Test your baking powder’s freshness by adding a teaspoon to hot water – it should bubble vigorously. For perfectly even baking, rotate the pan halfway through the baking time. Let the Mexican cornbread cool slightly before cutting to prevent crumbling.
Additional Tips and Variations
Create a bacon Mexican cornbread by adding 1/2 cup crumbled cooked bacon to the batter. For a sweeter version, increase sugar to 1/3 cup and add 1/4 cup honey. Make it extra spicy by including diced serrano peppers or chipotle peppers in adobo sauce. Substitute Greek yogurt for half the buttermilk for added protein and tang. For a gluten-free version, replace all-purpose flour with gluten-free flour blend. Add 1/4 cup chopped green onions for additional flavor complexity. Try using fire-roasted corn for a smokier taste profile.
Storage Options
Store leftover Mexican cornbread covered at room temperature for up to 3 days or refrigerate for up to one week. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. Reheat refrigerated Mexican cornbread in a 350°F oven for 5-8 minutes or microwave for 20-30 seconds per piece. Frozen pieces should be thawed overnight in the refrigerator before reheating. For best texture, avoid storing in airtight containers at room temperature as this can make the cornbread soggy.
Frequently Asked Questions (FAQ)
Q: Can I make Mexican cornbread ahead of time? A: Yes, you can prepare the batter up to 4 hours ahead and refrigerate, then bake when ready. Fully baked Mexican cornbread keeps well for several days.
Q: What if I don’t have buttermilk? A: Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes, then use as directed.
Q: How do I know when the Mexican cornbread is done? A: The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Q: Can I use a different pan size? A: Yes, but adjust baking time accordingly. A smaller, deeper pan will need longer baking time, while a larger, shallower pan will bake faster.
Q: Is this Mexican cornbread very spicy? A: The heat level is moderate. Remove jalapeño seeds for milder flavor, or add more peppers for extra heat.
Conclusion
This Mexican cornbread recipe delivers an exceptional combination of comfort food satisfaction with exciting Mexican flavors that will become a staple in your recipe collection. The moist, tender texture paired with the perfect balance of sweet corn, spicy jalapeños, and melted cheese creates a memorable dining experience that complements countless meals. Whether served alongside your favorite chili, barbecue, or enjoyed on its own, this Mexican cornbread brings restaurant-quality flavor to your home kitchen. The straightforward preparation process and readily available ingredients make this recipe accessible for cooks of all skill levels, while the impressive results will have family and friends requesting this Mexican cornbread at every gathering.
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