Southern Mexican Cornbread
Ingredients
- 1 cup self rising cornmeal mix
I used Tenda Bake
- 1/2 Cup all purpose flour
- 2 tbs baking powder
- ⅔ cup whole milk
- 2 large eggs
- 1/2 tsp salt
- ⅓ cup vegetable oil
- 1/2 chopped onion
- 1 14 oz can creamed corn
- 2 whole chopped fresh jalapenos - seeds and ribs removed - chopped.
- 1/4 cup granulated sugar
- 1 tsp red pepper chili flakes
- 1/2 cup grated cheddar cheese
- 1 4 oz can chopped green chilis
- 1/2 Cup Monterey Jack Cheese - shredded.
Directions
- 1
Preheat the oven to 350
- 2
Spray a 9x9 or 8x8 baking dish with cooking spray and set aside
- 3
In a large bowl, combine the cornmeal mix, all purpose flour, baking powder, whole milk, eggs, salt, vegetable oil, onion, creamed corn, jalapenos, sugar and red pepper flakes. Mix well - but don’t over mix.
- 4
Pour half of the batter into the baking dish.
- 5
Sprinkle the cheddar cheese and the green chilis over the top of the batter.
- 6
Pour the remainder of the batter over the cheese and chilis.
- 7
Sprinkle the monterey jack cheese on top.
- 8
Bake for 40 minutes until the top is browned and the cornbread is baked through.
Southern Mexican Cornbread
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About this Recipe
Looking for a cornbread that brings together the comforting warmth of the South with a zesty, cheesy kick inspired by Mexican flavors? This Southern Mexican Cornbread recipe delivers a truly unforgettable side, perfect for any occasion where you crave a savory-sweet, subtly spicy, and incredibly moist bake.
What makes this cornbread truly stand out is the thoughtful blend of its vibrant ingredients. The richness of creamed corn ensures an unparalleled moisture and subtle sweetness, while a medley of fresh and canned chilis provides a balanced, exciting heat. With two types of cheese—sharp cheddar and melty Monterey Jack—you'll find pockets of gooey, savory goodness in every bite, creating a harmonious balance of flavors and textures that elevate classic cornbread to new heights.
Prepare for a wonderfully moist and tender cornbread, boasting a delightful sweetness from the creamed corn and a subtle hint of sugar, beautifully contrasted by the savory notes of chopped onion and rich cheeses. Each bite offers a gentle warmth from the fresh chopped jalapenos and canned green chilis, complemented by a mild, lingering spice from red pepper chili flakes. The generous amounts of cheddar and Monterey Jack cheeses melt throughout the crumb, contributing to an irresistible, gooey texture that makes this cornbread supremely satisfying.
Customization & Variations
- Cheese Swaps: While cheddar and Monterey Jack offer a fantastic flavor profile, feel free to experiment. A pepper jack cheese would add an extra layer of heat, or a milder Colby cheese could create an even creamier, less sharp bite.
- Spice Level: To adjust the heat, you have options. For a milder cornbread, reduce the amount of red pepper chili flakes or ensure all seeds and ribs are meticulously removed from the fresh jalapenos. If you crave more fire, consider leaving a few seeds in your jalapenos for an extra kick.
- Onion Texture: If you prefer a softer, less assertive onion flavor, you can briefly sauté the chopped onion until translucent before adding it to the mix.
This versatile Southern Mexican Cornbread is the perfect companion to a hearty bowl of chili, a smoky barbecue spread, or a comforting stew. It also shines as a unique and flavorful side dish for any weeknight meal, family gathering, or potluck.