Cinco de Mayo is around the corner! We have three tasty Mexican recipes to share with you over the next week. First up is this easy Mexican Cornbread recipe – it’s a delicious side dish perfect for the occasion!
Mexican Cornbread Recipe
Whether you’re celebrating Cinco de Mayo or just looking for some Mexican-inspired dishes, this cornbread recipe is sure to be a hit! Here’s how to make Mexican cornbread.
Measurements with easy to follow printable directions are at the end of the post.
Dry Ingredients:
- 1 c yellow cornmeal
- 1 1/2 c all-purpose flour
- 1/4 c sugar (1/2 c if you like it sweeter)
- 1 tbsp baking powder
- 1/2 tsp kosher salt
Wet Ingredients:
- 3/4 c whole milk
- 2 large eggs
- 1/2 c butter melted
- 1-(14.75 oz) can sweet corn cream style (no salt added)
- 1-(7 oz) can diced green chiles (mild or hot)
- 1 c shredded colby jack cheese
Related Recipes: Garlic Parmesan Breadsticks, Easy Corn Dog Recipe, Mexican Coffee Crumb Cake, 15+ Must Make Margaritas
Directions:
- Preheat oven to 375°F. Place the dry ingredients in a bowl and mix.
- Place wet ingredients in another bowl and mix until combined.
- Combine wet and the dry ingredients, stir until combined. Do not over mix.
- Pour into a buttered, 9×13 inch baking dish. Bake for 40 minutes, or until toothpick comes out clean from center.
- Let cool for 15 minutes before cutting. Serve warm topped with butter.
We recommend pairing this Mexican Cornbread with our Jalapeno Popper Chili recipe or Spicy Beef Chili.
Print the Cornbread Recipe below!
Mexican Cornbread Recipe
Whether you’re celebrating Cinco de Mayo or just looking for some Mexican-inspired dishes, this cornbread recipe is sure to be a hit!
Ingredients
Dry Ingredients: 1 c yellow cornmeal, 1 1/2 c all-purpose flour, 1/4 c sugar (1/2 c if you like it sweeter), 1 tbsp baking powder, 1/2 tsp kosher salt
Wet Ingredients: 3/4 c whole milk, 2 large eggs, 1/2 c butter melted, 1-(14.75 oz) can sweet corn cream style (no salt added), 1-(7 oz) can diced green chiles (mild or hot), 1 c shredded colby jack cheese
Instructions
Preheat oven to 375°F. Place the dry ingredients in a bowl and mix. Place wet ingredients in another bowl and mix until combined. Combine wet and the dry ingredients, stir until combined. Do not over mix. Pour into a buttered, 9×13 inch baking dish. Bake for 40 minutes, or until toothpick comes out clean from center. Let cool for 15 minutes before cutting. Serve warm topped with butter.
Look out for additional Mexican dishes we’re whipping up later this week including Slow Cooker Chicken Taquitos and delicious Queso!
You Are Also Going to Love:
heather says
I so love cornbread and I have to make this and soon it sounds delish thanks for this one.
shelly peterson says
I love corn bread. This looks really good.
sheila ressel says
What a yummy cornbread recipe! This would be amazing with chili.
Adriane says
Yum! Cornbread with a kick!
Helga says
This is a corn bread recipe I want to try. I like the use of cream corn.
Donna says
This looks really good! It’s been a while since I’ve had cornbread. I need to make some soon!
Nancy E Loring says
I have made corn bread before but never Mexican corn bread. I love green chilis and cheese so adding these to corn bread seems like the right thing to do.