Homemade Mexican Cornbread
This Mexican cornbread is loaded with cotija, lime juice, and bell peppers for a zesty, cheesy twist on a classic comfort food!
Level Up Ordinary Cornbread with this Homemade Mexican Cornbread
I’ll never forget the first time I made homemade Mexican cornbread. It was one of those cold Saturday afternoons where the whole family was hanging out at home, and I had a craving for something comforting. Cornbread is a staple in my kitchen, but I wanted to switch things up and give it a zesty, flavorful twist.
Since that day, Mexican cornbread has become a regular on our dinner table. Whether it’s served alongside easy chili, BBQ, or just on its own with a dollop of sour cream, it’s always a hit. The best part? The leftovers are perfect for breakfast the next morning, lightly toasted with a smear of homemade butter.
The recipe has evolved over time. I now make it with a little more cheese and sometimes even a touch of cilantro for a fresh twist. But no matter how it changes, it always brings back that cozy, cold-day feeling of making something from scratch with love.
Visual Process for Making Homemade Mexican Cornbread
Step 1
Prep the Veggies
Sauté the veggies in olive oil until soft and set aside.
Step 2
Prepare the Batter
Combine the wet and dry ingredients, then pour the batter into a prepared baking dish and let it rest.
Step 3
Bake the Mexican Cornbread
Bake for forty-five minutes.
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Homemade Mexican Cornbread
Ingredients
- 1 tsp extra-virgin olive oil
- ½ cup minced red onion
- ½ cup minced red bell pepper
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 cup sugar
- 1½ tbsp baking powder
- ¼ cup cotija cheese (crumbled)
- 1 tsp salt
- ½ tsp smoked paprika
- ½ cup melted butter
- ½ cup avocado oil (or olive oil)
- 1¼ cups milk
- 3 large eggs
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 tbsp lime juice
- ¼ cup cilantro (chopped (optional))
Instructions
- Preheat oven to 350℉ and grease a 9×11 baking dish or line it with parchment paper for easy clean up and removal.
- Heat 1 tsp extra-virgin olive oil in a skillet until hot. Add ½ cup minced red onion and ½ cup minced red bell pepper. Cook until onions are soft, about 3-4 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup cornmeal, 1 cup sugar, 1½ tbsp baking powder, ¼ cup cotija cheese, ½ tsp smoked paprika and 1 tsp salt.
- In another medium mixing bowl, combine ½ cup melted butter, ½ cup avocado oil, 1¼ cups milk, 3 large eggs, 1 cup sweet corn kernels, 1 tbsp lime juice, ¼ cup cilantro and the veggies.
- Add wet ingredients to dry ingredients and mix just until combined. Pour mixture into prepared baking dish and let rest for 30 minutes at room temperature.
- Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Let cool for 15-20 minutes before cutting and serving. Serve with butter.