Mexican Cornbread

Savor the South: Dive into the Flavors of Mexican Cornbread

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Transport your taste buds to the heart of the South with this mouthwatering recipe for Mexican Cornbread. Bursting with flavor and warmth, this cornbread is a beloved staple in Southern cuisine, offering a delightful combination of sweet, savory, and spicy flavors in every bite. Whether you’re hosting a barbecue, potluck, or cozy family dinner, Mexican Cornbread is sure to be a crowd-pleaser. Join us as we journey into the world of Southern comfort food and discover the secret to making this beloved classic right in your own kitchen.


  • 1 cup butter, melted
  • 1 cup white sugar
  • 4 eggs
  • 1 (15 ounce) can cream-style corn
  • 1/2 (4 ounce) can chopped green chile peppers, drained
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt


  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and white sugar. Beat in the eggs one at a time, then stir in the cream-style corn and chopped green chile peppers until well combined.
  3. Add Cheese: Fold in the shredded Monterey Jack and Cheddar cheeses until evenly distributed throughout the batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, and salt.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  6. Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
  7. Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the Mexican Cornbread to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Cook Notes and Variations:

  • Adjust Spice Level: Customize the heat level of your Mexican Cornbread by adjusting the amount of chopped green chile peppers. Add more peppers for a spicier kick or omit them entirely for a milder flavor.
  • Cheese Variations: Experiment with different types of cheese to suit your taste preferences. Pepper Jack, Colby Jack, or queso fresco are all delicious options for adding a unique twist to your cornbread.
  • Additions: Enhance the flavor and texture of your cornbread by adding diced onions, chopped jalapeños, cooked bacon, or fresh cilantro to the batter.

Keto and Low-Carb Versions:

Keto Version: To make a keto-friendly version of Mexican Cornbread, you can substitute almond flour for the all-purpose flour and use a keto-friendly sweetener such as erythritol or stevia in place of the white sugar. Replace the cream-style corn with pureed cauliflower or mashed avocado for added moisture and richness. Use full-fat cheese and butter to keep the dish keto-approved, and be mindful of the carb content in the green chile peppers.

Low-Carb Version: For a lower-carb version, you can reduce the amount of white sugar used in the recipe and omit the cream-style corn altogether. Increase the amount of shredded cheese and add additional eggs to help bind the ingredients together. You can also incorporate almond flour or coconut flour in place of the all-purpose flour to reduce the carb content further.

In conclusion, Mexican Cornbread is a delightful fusion of Southern comfort and South-of-the-border flair, offering a deliciously unique twist on a beloved classic. With its rich, buttery texture, sweet corn flavor, and subtle heat from the green chile peppers, this cornbread is sure to become a favorite in your recipe collection. Whether served as a side dish, appetizer, or standalone snack, Mexican Cornbread is guaranteed to bring warmth and flavor to any meal. So gather your ingredients, preheat your oven, and get ready to savor the irresistible taste of Southern hospitality!

Frequently Asked Questions (FAQs):

Q: Can I make Mexican Cornbread ahead of time and reheat it later? A: Yes, you can prepare Mexican Cornbread in advance and store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the cornbread slices on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5 to 10 minutes, or until heated through.

Q: Can I freeze leftover Mexican Cornbread? A: Absolutely! Mexican Cornbread freezes well and can be stored in the freezer for up to 3 months. Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. To thaw, simply let the cornbread slices sit at room temperature for a few hours or overnight in the refrigerator before reheating.

Q: Can I make Mexican Cornbread without the green chile peppers? A: Yes, you can omit the green chile peppers if you prefer a milder flavor. Feel free to customize the recipe to suit your taste preferences by adding or subtracting ingredients as desired.

Q: What can I serve with Mexican Cornbread? A: Mexican Cornbread pairs well with a variety of dishes, including chili, barbecue, soups, stews, and grilled meats. It also makes a delicious addition to brunch menus when served alongside scrambled eggs, avocado slices, and fresh salsa.

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