Mexican Cornbread Recipe

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This is the best Mexican Cornbread recipe out there! With only 5 minutes of prep time, it is incredibly simple to make. Made with creamed corn, cheese, and peppers, it’s moist, and delicious.

piece of mexican cornbread

Cornbread is a great side dish for so many types of meals and cuisines, whether you’re cooking up Southern-style food, Mexican food, or something else entirely! I love making it with chili and soup, and it tastes great with pasta. Once you experience how amazing this cornbread is, you will never reach for the box stuff again, trust me!

If you’re looking for a more traditional cornbread recipe that super quick, try our Jiffy Cornbread Recipe.

Why You’ll Love Mexican Cornbread

  • Quick and easy. With just 5 minutes of hands-on prep time, I can’t think of an easier bread side than this. Great for busy families!
  • Family-friendly. Cornbread is moist and sweet and should satisfy even the most picky eaters in your household. Good homemade cornbread almost tastes like it should be junk food you’d find in the snack aisle!
  • Easy to adjust. If you need more spice in your cornbread, you can add your favorite peppers, and if you prefer a cheese blend, you can use Mexican cheese instead. I imagine you can switch out all-purpose flour for gluten-free flour if needed.
ingredients needed to make mexican cornbread

Mexican Cornbread: What You’ll Need

  • Cornmeal: Cornmeal is always your main ingredient with cornbread!
  • Flour: You want to use all-purpose flour, but it’s OK if you only have self-rising flour.
  • Sugar: A little sugar goes a long way when making cornbread. You want to add just a touch of sweetness!
  • Baking powder: If you use self-rising flour, do NOT use baking powder!
  • Baking soda: Baking soda helps the cornbread rise a little.
  • Salt: Salt brings out the flavors in this recipe, as in any recipe.
  • Eggs: Your eggs do not need to be at room temperature.
  • Buttermilk: Buttermilk helps to cut through the fat in the recipe and gives the cornbread a slightly tangy taste.
  • Vegetable oil: You can also use canola oil.
  • Creamed corn: The creamed corn gives your bread that lovely corn flavor and taste while maintaining a proper cornbread consistency.
  • Green onion: Using the tops of the green onions provides a lot of flavor without the taste being overwhelming.
  • Red pepper: Or any other type of pepper you prefer.
  • Cheddar cheese: The old stand-by Mexican cheese is also suitable if you don’t have cheddar cheese!

How To Make Mexican Cornbread

This recipe is one of my favorites because it’s completely foolproof. Try it for yourself!

  • Prep your kitchen. Preheat the oven and prepare a baking dish.
  • Combine the dry ingredients. Mix together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
  • Combine the wet ingredients and veggies. Mix the eggs, buttermilk, and vegetable oil in a separate mixing bowl. Add in the creamed corn, onion, red pepper, and cheese.
  • Stir it all together. Stir in the dry ingredients and then pour it into the prepared pan.
  • Bake and serve. Bake for 35 minutes and serve warm.
Mexican cornbread baked in pan

Common Questions

  • What peppers can I add to this cornbread? While I add small pieces of red pepper to the cornbread, you can also add jalapeno peppers, green chilies or other spicy peppers to the cornbread if you want a bit of a kick to it.
  • Can I freeze cornbread for later? Yes! I love making a large cornbread and saving half of it for later. Basically, I cut the cornbread into slices and then wrap each slice in plastic wrap. Keep all of the slices together in a freezer bag!
  • How much cornbread does this recipe produce? This should make 9 squares in an 8” by 8” baking pan, depending on how you cut the bread.
  • How long does it take to make this recipe? The prep time is only 5 minutes. You throw it in the oven for 35-40 minutes after that, and it’s all set to go!

stack of Mexican cornbread

What pairs well with Mexican cornbread?

I recommend…

…or any of your other favorite hot soup or stew dishes.

piece of Mexican cornbread on glass plate

More Mexican Recipes:

Mexican cornbread feature
5 from 8 votes

Mexican Cornbread Recipe

This is the best Mexican Cornbread recipe out there! With only 5 minutes of prep time, it is incredibly simple to make. Made with creamed corn, cheese, and peppers, it's moist, and delicious.
Servings: 9
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes


  • 1 cup cornmeal
  • 1/3 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 cup creamed corn
  • 2 tablespoons chopped green onion
  • 3 tablespoons chopped red pepper
  • ½ cup grated cheddar cheese


  • Preheat oven to 350F.
  • Grease a square 8×8 inch baking pan. Set aside.
  • In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside.
  • In a large bowl mix together the eggs, buttermilk and vegetable oil.
  • Stir in the creamed corn, onion, red pepper and cheese.
  • Mix the whisked dry ingredients into the egg mixture until they are incorporated.
  • Pour the batter into the greased baking pan.
  • Bake for 35 minutes.
  • Cut into squares and serve warm. Delicious with chili or soup.

Last Step:

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Serving: 9g | Calories: 279kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 349mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg


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