If you want a great side to your chicken tortilla soup, carne asada, or anything really, then you need to make this moist and scrumptious Mexican Cornbread! It is SO easy to make, serves well fresh or re-warmed. And… it’s just so good!
Grandma’s Mexican Cornbread
One day my husband and I went to my in-laws to enjoy a dinner made by his grandma, Abue. She loves making food for my husband, because out of him and his two younger brothers, he’s the one who absolutely loves (and devours) his Abue’s cooking. So, making food for him has always given her a sense of joy and satisfaction.
That night she whipped together some delicious chicken tortilla soup and then she set a plate full of what looked like cornbread at the center of the table. It was sliced like a cake, and it smelt absolutely delightful! I grabbed a piece and as I suspected, it was cornbread… but not. It had onion, a jalapeño kick, and cheeese! It was unlike anything I had before, but it was so good, and there wasn’t a crumb left by the end of dinner.
What To Serve With Mexican Cornbread?
From that day forward, I would always make Mexican cornbread whenever I could. I tend to make it with nearly any Mexican dish I make. Some pairing options that worked well include:
- Chicken tortilla soup – you can find my recipe here.
- Chile Colorado – find the recipe here.
- Rice and refried beans
- Carne asada, grilled Mexican onions, and avocado
Want to make a cornbread that’s a bit spicier? Try my Super Simple Jalapeno Cornbread recipe!
How’d You Like Mexican Cornbread?
Did you try this recipe? What’d you think? If you thought it was scrumptious, sharing your rave review below helps others know this recipe is where it’s at! If you made any additions or substitutions, or if you know this Mexican cornbread recipe would pair well with something I didn’t mention above, share it in the comment section below. <3 Our growing community thrives because people like you take the time to share 🙂
Mexican Cornbread
Equipment
- 1 8" round non-stick cake pan https://amzn.to/3zx7N2R
Ingredients
- 1 cup white self-rising cornmeal https://amzn.to/3WcztTp
- 1 cup cheddar or Mexican cheese mix, shredded
- 1 1/2 tbsp granulated sugar
- 1/2 cup olive oil
- 1/3 cup onion or green onion, sliced in small pieces
- 1 tbsp jalapeño, diced, remove seeds
- 3/4 cup buttermilk (or full fat plain milk)
- 1 egg
- 1/2 cup creamed corn, canned (or fresh homemade recipe in notes)
Instructions
- PREP: Preheat your oven to 350 degrees F and insert the cake pan into the oven while it heats.
- MAKE THE MIX: Take all of the ingredients and mix them together in a large bowl. Then take the cake pan out of the oven with a potholder, and spray with oil, or use 2tsp of olive oil to coat the pan.1 cup white self-rising cornmeal, 1 cup cheddar or Mexican cheese mix,, 1 1/2 tbsp granulated sugar, 1/2 cup olive oil, 1/3 cup onion or green onion,, 1 tbsp jalapeño,, 3/4 cup buttermilk, 1 egg, 1/2 cup creamed corn,
- BAKE THE BREAD: Pour the mix into the pan and then bake for 32-40 minutes. It should be golden and a bit crisp on top.
- ENJOY: Let it cool on the counter for 5 minutes. Grab the plate or platter you'd like to serve the cornbread on. Using a potholder, flip the pan upside down over the plate to remove it from the pan. Cut in either triangle (like a cake slice) or square pieces. Serve warm and enjoy!
The best!!!