Cornbread is one of my favorite breads! Over the years, I have probably made more pans than I can count. I love homemade buttermilk cornbread, but one of my very favorites is this easy homemade Mexican Cornbread. Don’t let the “from scratch” scare you away because nothing can be more simple than this recipe! One bowl, one pan and you have a cornbread everyone will love. Cornbread, cheddar cheese, the crunch of corn, and just the right amount of spicy heat….oh my! Are you drooling yet?
There are a ton of recipes out there for Mexican Cornbread, but this is one passed down to me from my grandmother. That in itself should tell you something! Grandmothers KNOW how to cook! Once you see how easy this recipe is, you will may find that is the most requested dish at your house! You can adjust the heat level by what heat the taco sauce is or if you decide to use jalapenos. It’s the perfect cornbread to pair with our hearty Taco Soup! Now, I’m anxious to spill the secret of this yummy cornbread…
Mexican Cornbread Recipe
Prep Time: 10 mins
Cook time: 40 mins
Yield: 1 pan
Ingredients:
1 cup cornmeal, self-rising
1/4 cup flour
1/4 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk (No buttermilk? No problem! Make your own buttermilk by adding a Tbl. of lemon juice to 3/4 cup regular milk and allowing to sit for 10-15 mins).
1 cup whole kernal corn, drained
3/4 cup grated cheddar cheese
2 eggs, whipped
1/4 cup oil
1/2 cup taco sauce (mild, medium, or hot – depending on taste)
Jalapenos, chopped, if desired
Instructions:
Preheat oven to 350 degrees.
Spray a 9″ round baking pan with non-stick cooking spray.
Mix all ingredients, in the order listed, in a large mixing bowl. Stir until all ingredients are incorporated.
Pour into baking pan and bake for 40 minutes or until toothpick comes out clean.
Let stand for approximately 5 minutes, then slice.
Serve and enjoy!
You can serve this delicious cornbread with just about anything, but it goes particular well with soups! We love it with our easy Taco Soup recipe.
The Mexican Cornbread, combined with the hearty Taco Soup, makes an easy meal that satisfies the family and doesn’t keep you in the kitchen all night!
Print this recipe!
Prep time:
Cook time:
Total time:
Serves: 1 pan
- 1 cup self-rising cornmeal
- ¼ cup flour
- ¼ tsp. baking soda
- 1 tsp. salt
- ¾ cup buttermilk (No buttermilk? No problem! Make your own buttermilk by adding a Tbl. of lemon juice to regular milk and allowing to sit for 10-15 mins)
- 1 cup whole kernal corn, drained
- ¾ cup grated cheddar cheese
- 2 eggs, whipped
- ¼ cup oil
- ½ cup taco sauce (mild, medium, or hot – depending on taste)
- Preheat oven to 350 degrees.
- Spray a 9" round baking pan with non-stick cooking spray.
- Mix all ingredients, in the order listed, in a large mixing bowl. Stir until all ingredients are incorporated.
- Pour into baking pan and bake for 40 minutes or until toothpick comes out clean.
- Let stand for approximately 5 minutes, then slice.
- Enjoy!
