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Mexican Cornbread

This Mexican Cornbread recipe adds bold southwest flavors—corn kernels, cheese, peppers—to classic cornmeal bread. Easy to bake and perfect as a lively side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup all‑purpose flour
  • 1 cup white cornmeal
  • 1 large egg
  • ½ cup cooking oil
  • 1 cup buttermilk
  • 1 can about 15oz mexi‑corn, drained (or sweet corn mix)
  • 1 medium onion diced
  • 1 medium green bell pepper diced
  • 1 cup shredded cheese cheddar or Mexican blend
  • ½ teaspoon red pepper ground or flakes (adjust for heat)

Method
 

  1. Preheat & prepare the oven to 400 °F (200 °C). If using a cast‑iron skillet, place it in the oven while preheating.
Mix dry ingredients:
  1. In a large bowl, whisk the flour and cornmeal until blended.
Add wet ingredients:
  1. Crack in the egg, pour in the oil; stir until combined. Gradually add the buttermilk, mixing until the batter is smooth.
Fold in mix‑ins:
  1. Gently fold in the drained corn, diced onion, bell pepper, shredded cheese and red pepper. Mix just until distributed.
Transfer to skillet/pan:
  1. If using a hot cast‑iron skillet, carefully remove it from oven, coat lightly with oil or shortening, then pour the batter in and spread evenly. Otherwise use a greased baking dish.
Bake:
  1. Place in the oven and bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (or with a few moist crumbs).
Cool slightly & serve:
  1. Let the cornbread cool in the skillet/dish for about 10 minutes before slicing into wedges or squares.

Notes

Pre‑heating the skillet helps create a crisp golden crust.
Don’t overmix once the wet and dry ingredients are combined—overmixing can result in a tougher crumb.
Customize by adding jalapeños for extra heat, or crumbled bacon for smokiness.