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Warm and Cheesy Mexican Cornbread

Comforting Mexican Cornbread with a golden crust, cheesy melt, and a little spicy kick—perfect alongside chili, tacos, or on its own.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour provides the soft structure for the bread
  • 1 cup white cornmeal adds classic cornbread texture and flavor
  • 1 large egg binds everything together
  • 0.5 cup cooking oil keeps the bread moist and tender
  • 1 cup buttermilk adds tang and helps the bread rise beautifully
  • 1 can mexi-corn drained; sweet and slightly spicy corn
  • 1 medium onion diced; adds subtle savory crunch
  • 1 medium green bell pepper diced; fresh, mild pepper flavor
  • 1 cup shredded cheese cheddar or Mexican blend; melts perfectly
  • 0.5 tsp red pepper flakes or ground red pepper just enough heat to make things interesting

Equipment

  • Cast Iron Skillet
  • Large bowl
  • Whisk
  • Spatula or Spoon

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Place a cast iron skillet inside to heat up while you prepare the batter for a crispy crust.
  2. Step 2: In a large bowl, whisk together all-purpose flour and white cornmeal until evenly combined.
  3. Step 3: Add egg and cooking oil to the dry mix, stirring until just combined.
  4. Step 4: Gradually pour in buttermilk, mixing gently until the batter is smooth and creamy.
  5. Step 5: Fold in drained mexi-corn, diced onion, diced green bell pepper, shredded cheese, and red pepper flakes. Mix gently to evenly distribute.
  6. Step 6: Remove hot skillet from oven carefully and melt 1 teaspoon of shortening or oil in the pan, swirling to coat the bottom evenly.
  7. Step 7: Pour the batter into the skillet and spread it out evenly with a spatula or spoon.
  8. Step 8: Bake for 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Step 9: Remove from oven and let cool slightly before slicing. Serve warm and enjoy!

Notes

Make it your own with jalapeños for extra heat or swap buttermilk for milk plus lemon juice for a dairy alternative. Store leftovers at room temperature up to 2 days or freeze up to 3 months.