Flavorful corn, spicy peppers, and melty cheese are mixed into a batter to create this deliciousMexican cornbread recipe. You can even customize how spicy the cornbread is, making it easy to serve up at any dinner. This is the next level of cornbread, and I think it’s an absolute winner!

mexican cornbread recipe featuring a stack of golden cornbread squares with visible corn kernels, set against a light kitchen background. A jar with wooden utensils is blurred in the back. The focus is on the texture of the top piece.

If you like cornbread then you will LOVE my Mexican cornbread! This fun, quick, and easy variation to traditional cornbread is always a hit in our house. The diced green chilis add the perfect amount of heat and the canned corns add rich notes of flavor that come through in every bite.

I think this Mexican cornbread can be served with pretty much any meal that regular cornbread goes with. From soups to chilis, you can’t go wrong with picking this spicy substitute. You can even enjoy it on its own topped with some sour cream, pico de gallo, or guacamole!

A golden-brown cornbread with chopped green chilies in a square glass baking dish on a marble countertop. A bowl of extra chilies and a dark gray cloth are beside it.

Why You’ll Love This Mexican Cornbread Recipe

Change It Up:I like mixing up the cornbread recipes since I have so many of them! This one is a fun, flavorful substitute for traditional cornbread.
Spicy or Not:You can completely control the spice level by omitting or adding chilis or swapping them out for a different pepper such as jalapeños or even crazy spicy like habaneros!
Lots of Serving Options:Even though this cornbread recipe is different than the regular-but-still-amazing cornbread,it’s just as versatile and can be served with SO many things.

🌽 Cornbread is just such an easy side dish to whip up, and I’m so thankful my family lovesevery type of cornbreadI make!

Recipe Ingredients

Butter
Eggs
All-Purpose Flour
Self-Rising Cornmeal
Granulated Sugar
Diced Green Chilis —canned
Corn —A combination of Mexican and Southwestern style canned corn.
Shredded Cheese —Cheddar or your favorite shredded cheese.

See the recipe card below for full information on ingredients and quantities.

Ingredients for a recipe on a marble surface, including butter, white granulated sugar, self-rising corn meal, diced green chilis, eggs, cheddar cheese, southwestern corn, Mexican corn, and flour, each labeled in bowls or packaging.

How to Make Mexican Cornbread

A clear glass bowl with four cracked eggs, showing their bright yellow yolks and whites, sits on a marble countertop.

A glass bowl on a marble countertop containing a yellow batter mixed with corn kernels and topped with a small pile of shredded cheddar cheese.

Step 1:Whisk together the melted butter and eggs in a large bowl.

Step 2:Add the flour, cornmeal, chilis, sugar, and corn. Mix again until combined. Fold in the shredded cheese.

A square glass baking dish filled with a creamy mixture, including visible corn kernels and bits of vegetables, rests on a white marble surface. The dish appears prepped for baking.

A freshly baked cornbread in a square glass dish on a marble countertop. Nearby are black forks, a white bowl, and a wooden spoon. The cornbread is golden brown, indicating its perfectly cooked.

Step 3:Pour the batter into a baking dish that has been coated with butter or nonstick cooking spray.

Step 4:Bake in a preheated oven at 400° F for 25-30 minutes, or until it is golden brown on top.

Recipe FAQs

Can I use regular cornmeal instead of self-rising cornmeal?

Of course! If you already have regular cornmeal at home then you can definitely use that instead of self-rising cornmeal. The only other change you are going to make to the recipe is adding 2 teaspoons of baking powder along with the other dry ingredients to help give your cornbread a nice rise.

Do I need to add milk to my cornbread?

Nope! Some cornbread recipes will have you add milk as an extra form of moisture. However, we are using so much melted butter in this recipe so additional wetness is not really needed. We are also getting some extra moisture from the canned corn and diced green chilis, so adding milk on top of all that would only make our batter too wet.

What else can I add to my Mexican cornbread?

Looking to spice things up with your cornbread? Use pepper jack cheese instead of cheddar! You can also press sliced jalapeños into the top of your cornbread batter. Other additives we like to throw in sometimes include Rotel diced tomatoes, sliced olives, and chipotle chili powder.

A stack of homemade cornbread slices, featuring visible corn kernels and a golden crust. The background shows a white tiled wall and a blurred jar with utensils.

Expert Tips

Canned Corn:Most major grocery stores sell both Mexican and Southwestern style corn on the canned goods aisle. You will want to drain your corn before using it.
Pepper Choices:You can swap out the diced green chilis with ½ cup of finely chopped jalapeños or, if you like a little more spice, habanero peppers.
Grate Your Own Cheese:Freshly grated cheese is going to melt down much easier than bagged cheese, but feel free to use whatever you have on hand. You can also switch out what kind of cheese you use. Pepper jack is our favorite substitute.
Cornmeal:Using self-rising cornmeal makes this recipe easier since you don’t have to worry about measuring out rising agents.

A slice of cornbread with corn kernels sits on a white plate, surrounded by green chili peppers, a bowl of chopped green chiles, and a glass baking dish with more cornbread. A gray napkin is nearby.

How to Serve & Store Mexican Cornbread

Serving:Mexican cornbread makes a great addition to a variety of meals!

For starters, any meal that you would serve traditional cornbread with can be served with Mexican cornbread.
We especially love serving this cornbread with dishes likechicken enchilada soup. The blend of spices and flavors really ties these two dishes together.
You can also enjoy a slice of this cornbread on its own topped with some sour cream or guacamole.

Storing:If you have any leftover cornbread then you should let it cool down completely and store it in an airtight container. You can keep your cornbread on the counter for up to 5 days. It can be stored in the fridge, too, but it will dry out faster.

Reheating:You can reheat a slice or two of the cornbread in the microwave for about 20-30 seconds. I recommend starting on the lower end so you don’t overheat your cornbread. Doing so can cause it to become tough.