There’s something truly special about a warm slice of Mexican cornbread—moist, cheesy, slightly spicy, and bursting with hearty flavors from corn, onion, and peppers. It’s a rustic dish that brings comfort with every bite and pairs beautifully with everything from chili to barbecue.

If you’ve never made it from scratch before, you’re in for a treat. This isn’t your average boxed mix. This is a Southern-meets-Southwest favorite baked to golden perfection in a cast iron skillet, with a melt-in-your-mouth center that’s both savory and just a little bit bold.

In this detailed guide, you’ll learn how to create the best Mexican cornbread from start to finish. We’ll walk you through each ingredient, the mixing method, and the skillet-baking technique that makes all the difference. Ready to get started?

Why You’ll Love This Mexican Cornbread

• Cheesy and flavorful: With shredded cheese, onion, and green pepper, every bite is loaded with flavor.
• Crispy on the outside, moist on the inside: Thanks to the hot cast iron skillet, you get that irresistible golden crust.
• Easy to make: With simple pantry ingredients, this is a one-bowl wonder.
• Versatile side or meal: Serve it alongside chili, beans, fried chicken, or just enjoy it warm with butter.

Ingredients for Homemade Mexican Cornbread

Make sure you’ve got everything you need before you start. Here’s the full list of ingredients:

• 1 cup all-purpose flour
• 1 cup white cornmeal
• 1 egg
• ½ cup vegetable oil (or melted butter if you prefer a richer flavor)
• 1 cup buttermilk
• 1 can (11 oz) drained Mexi-corn (a mix of sweet corn and red/green peppers)
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 cup shredded cheddar cheese (or a Mexican cheese blend)
• ½ teaspoon red pepper flakes (optional, for a touch of heat)

Pro Tip: You can add a chopped jalapeño for extra spice or toss in a bit of crumbled bacon for a smoky variation.

Step-by-Step: How to Make Mexican Cornbread

1. Preheat Your Oven and Prepare the Skillet

Before you mix anything, place your cast iron skillet in the oven and preheat it to 400°F (200°C). A hot skillet is the secret to that crisp, golden bottom crust.

Once the oven is preheated, carefully remove the skillet (using oven mitts!) and melt 1 teaspoon of Crisco or butter in the pan. Swirl it around so the bottom and sides are evenly coated. Then, place it back in the oven while you prepare the batter.

2. Mix the Dry Ingredients

In a large mixing bowl, combine:

• 1 cup all-purpose flour
• 1 cup white cornmeal

Whisk them together to evenly distribute and remove any lumps.

3. Add the Wet Ingredients

Crack in 1 egg, pour in ½ cup oil, and 1 cup buttermilk.

Stir everything until smooth and well combined. The batter will be thick but pourable.

4. Fold in the Flavor

Now it’s time to bring the cornbread to life:

• Gently fold in the drained Mexi-corn
• Add the diced onion and diced green pepper
• Mix in the shredded cheese and ½ teaspoon red pepper flakes (optional)

Stir until everything is evenly distributed, but don’t overmix.

Your batter is now ready to go.

5. Bake to Perfection

Take your hot skillet out of the oven and carefully pour the cornbread batter into it. You should hear a satisfying sizzle as the batter hits the hot fat — that’s your crust forming.

Spread the batter evenly with a spatula.

Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let it rest for 5–10 minutes before slicing.

Serving Suggestions

Mexican cornbread is incredibly versatile. Here are some tasty pairings:

• With chili or stew – It’s the perfect side to soak up all that savory broth.
• Topped with honey or butter – A little sweet with the savory gives a beautiful balance.
• With grilled meats or barbecue – Makes a hearty companion to ribs or pulled pork.
• As a base for cornbread casserole – Crumble leftovers into a baking dish, layer with beans and cheese, and bake again.

You can even enjoy it on its own as a light meal or snack.

Tips for the Best Cornbread Every Time

• Use a cast iron skillet: It retains heat and gives you that signature crispy edge.
• Don’t overmix: Stir just until everything is combined to avoid a tough texture.
• Drain the Mexi-corn well: Too much liquid can make your bread soggy.
• Add spice to taste: If you like it hot, feel free to up the red pepper or add jalapeños.
• Cheese matters: Use a good melting cheese like cheddar or Monterey Jack.

Storage & Reheating

Have leftovers? Lucky you!

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months.
• To reheat: Microwave for 30 seconds, or wrap in foil and warm in a 300°F oven for 10–12 minutes.

The cornbread stays moist and flavorful, even after a day or two — making it great for make-ahead meals.

Mexican cornbread is more than just a side dish — it’s a little piece of homemade comfort. With its bold flavors, cheesy middle, and crispy crust, it’s the kind of recipe that brings people back for seconds (and thirds).

And now that you know the step-by-step process, you can easily whip up a batch for your next family dinner, potluck, or weekend brunch. Once you taste that first bite — warm, buttery, and just a little spicy — you’ll understand why this dish has such a devoted following.

So grab your skillet, preheat that oven, and bring a little southern-Mexican fusion magic into your kitchen.