Mexican Cornbread Recipe (2024)

Welcome to one of the most loved Mexican cornbread recipes of the century. Sure to please all that dare cook up such amazing deliciousness.

Using our "secret" ingredient will ensure your cornbread recipes will be over the top, with a wow factor.

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❓ What Makes Mexican Cornbread So Good?

Answer: "Cheese" The recipe calls for a blend of Mexican cheeses ofCotija, Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero cheeses.

If you can not find these types of cheeses, no problem, use whichever cheese you enjoy. A sharp cheddar would be very nice.

☝️ Secret Ingredient

🌽 Sweet Corn Cream

Cream corn creates the perfect addition to any cornbread recipe. The use reinforces the corn flavor like no other ingredient can while adding a nice touch of sweetness.

Use the brand you enjoy best.

🔔 Substitute To Cream Corn:

To Make: Add some fresh or canned corn into a food processor, then give the corn kernels a few chops to create a smoother texture...

But wait, there's more 🙂 One other ingredient that really takes this recipe over the top is ↩️

Answer: Chorizo...

Chorizo: A Spanish/Mexican chorizo pork sausage combined with ingredients like paprika, garlic & and chiles is often thought of as a spicy sausage flavor profile. The flavors come through with a deep richness.

Chorizo can become a go-to secret ingredient.

📋 Instructions

Step #1: Mix sweet creamed corn (One Can /14.75 oz)and 3 large lightly beaten eggs in a large bowl.

Step #2: Add 1 ⅓ cups of half & half milk.

If you cannot find half & half milk, you can use whole milk or heavy cream.

Step #3: Add the dry ingredients to the wet ingredients and combine well.

Four packages of prepared cornbread mix.

Step #4: Add the dry ingredients in 3 stages. Add a ⅓ of the dry ingredients and mix, then the next ⅓ and so on, till everything is well combined.

Step #5: Place a large cast iron in a preheated 425-degree oven for 10 minutes.

After 10 minutes, pour a few tablespoons of cooking oil, like canola oil, and cover the cast-iron surface completely (This will create a great cornbread crust that everyone loves).

Step #6: Add half of the cornbread batter to the skillet, then smooth the batter out, making an even layer. Use a spatula to pat the batter into the corners.

Step #7: Once the first layer is smooth, add sliced green onion, the Mexican cheese blend, and the Chorizo. Look below at the Chorizo and the spacing. Be sure to spread it out evenly.

Step #8: Now, pour the remaining cornbread batter over the top of the green onion, cheese layer, and chorizo. Pat smooth with a spatula.

Step #9: Add a final presentation layer of cheese right on top. I like using a good amount.

Step #10: Place into a preheated oven of 425 degrees on the middle oven rack. Bake for 20 minutes, or until a toothpick comes out cleanly.

🎥 Watch How To Make

Bonus: My Grandma's Cornbread Recipe

Southern Cornbread, by Clara Deane Qualls

(The recipe is for a smaller cast-iron skillet.)

How To Store Cornbread

Cool Down: Allow the cornbread to cool completely to room temperature before storing it to prevent condensation, which can make it soggy.

Airtight Container: Place the cornbread in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This will help to maintain its moisture and prevent it from drying out.

Refrigerate: If you plan to eat the cornbread within a few days, you can store it in the refrigerator. The cold will help to preserve its freshness.

Freeze for Longer Storage: Wrap the cornbread tightly and freeze it for longer storage. It can be frozen for up to 3 months. Thaw at room temperature or gently warm in the oven before serving.

Reheating: To recapture the just-baked taste and texture, reheat refrigerated or thawed cornbread in a 350-degree Fahrenheit oven for about 10-15 minutes.

📖 Recipe

📖 Recipes To Try

• Texas Chili
• Instant Pot Chili
• Crispy Lasagna
• Chile con Queso
• Chicken Tortilla Soup