Mexican Cornbread (Best I Ever Had!) is a savory and moist cornbread that’s bursting with the flavors of sharp cheddar cheese, onions, and a touch of heat. Whether you’re looking for a delicious side dish or a snack on its own, this cornbread is sure to satisfy. Easy to make and packed with flavor, it’s the perfect addition to any meal. Try this Mexican Cornbread today, and you’ll see why it’s the best you’ve ever had.
Ingredients:
1 cup self-rising yellow cornmeal
1/2 cup oil
1 cup milk
3 large eggs
1 cup shredded cheddar cheese
1 cup chopped onion
1/2 teaspoon ground red pepper (adjust to taste)
Directions:
Preheat the Oven: Set your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish.
Prepare the Cornbread Batter: In a large mixing bowl, combine the cornmeal, oil, milk, and eggs. Stir until just blended—no need to overmix!
Add the Flavors: Fold in the shredded cheddar cheese, chopped onion, and ground red pepper. Mix well to ensure the ingredients are evenly distributed throughout the batter.
Bake: Pour the batter into your prepared skillet or baking dish. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool & Serve: Allow the cornbread to cool slightly before slicing and serving. Enjoy!
Serving Tips:
As a Side Dish: This Mexican Cornbread pairs perfectly with chili, tacos, soups, or grilled meats. It’s an excellent accompaniment to any meal that needs a savory, comforting side.
With Toppings: Serve warm with butter, sour cream, or a drizzle of honey for a sweet and savory twist. You can also top it with fresh cilantro or salsa for an added flavor boost.
Snack Time: Enjoy it as a standalone snack for a quick bite between meals. It’s delicious either warm or at room temperature.
Slice Thickness: For a heartier serving, cut thicker slices. For smaller, appetizer-style servings, slice it into smaller squares.
Storage Tips:
At Room Temperature: After the cornbread has completely cooled, store it in an airtight container at room temperature. It will keep fresh for about 2-3 days.
In the Fridge: To extend its shelf life, wrap the cornbread in plastic wrap or foil and store it in the refrigerator for up to a week. Be sure to allow it to cool before refrigerating to avoid moisture buildup.
Freezing: If you want to make it ahead of time or store leftovers, freeze the cornbread. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven.
Reheating: To keep the cornbread moist, reheat individual slices in the microwave for 20-30 seconds, or warm it in a preheated oven at 350°F (175°C) for 10-15 minutes.
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FAQs:
Can I make Mexican Cornbread without self-rising cornmeal?
Yes! If you don’t have self-rising cornmeal, you can substitute it with regular cornmeal and add 1 teaspoon of baking powder and 1/4 teaspoon of salt to the dry ingredients. This will give your cornbread the necessary rise.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the cornbread a day ahead and store it in an airtight container. When you’re ready to serve, simply reheat it in the oven or microwave. It also freezes well for up to 3 months if you’d like to make it in advance.
Can I adjust the spiciness of the Mexican Cornbread?
Yes, you can! If you prefer a milder cornbread, simply reduce or omit the ground red pepper. For more heat, feel free to add finely chopped jalapeños, chili powder, or even cayenne pepper to suit your taste.
Can I use a different type of cheese?
Yes, you can experiment with different cheeses! While sharp cheddar is a classic choice, you can also try using Monterey Jack, pepper jack, or a blend of your favorite cheeses for a creamy, flavorful cornbread with extra kick.
Conclusion:
This Mexican Cornbread pairs beautifully with soups, stews, and barbecued meats. Whether it’s for a weeknight dinner or a holiday spread, this dish is bound to impress! Give it a try and see why it’s the best cornbread you’ve ever had!
📖 Recipe:
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Mexican Cornbread (Best I Ever Had!)
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Mexican Cornbread is the best you’ll ever have! It’s a moist, savory cornbread with cheddar cheese, onion, and a touch of heat from ground red pepper. Perfect as a side dish for Mexican meals or a delicious snack. It’s easy to make, full of flavor, and guaranteed to be a crowd-pleaser. Bake this cornbread today for a comforting addition to your dinner table!
Ingredients
1 cup self-rising yellow cornmeal
1/2 cup oil
1 cup milk
3 large eggs
1 cup shredded cheddar cheese
1 cup chopped onion
1/2 teaspoon ground red pepper (adjust to taste)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish.
- Prepare the Batter: In a large mixing bowl, combine the cornmeal, oil, milk, and eggs. Stir until just blended.
- Add Flavor: Fold in the shredded cheddar cheese, chopped onion, and ground red pepper. Ensure the ingredients are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared skillet or baking dish. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Allow the cornbread to cool slightly before slicing and serving.
Notes
Adjusting Spiciness: If you prefer a milder cornbread, reduce or omit the ground red pepper. For a spicier version, add finely chopped jalapeños or cayenne pepper.
Cheese Options: While sharp cheddar cheese is traditional, you can substitute with Monterey Jack or pepper jack cheese for a different flavor profile.
Storage: Store leftover cornbread in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 240 kcal per slice (approximate)
