Super Moist Mexican
Cornbread Recipe

You can't beat the flavor in this Mexican cornbread recipe.

I believe the secret is in the sauteing of the onions and garlic. I haven't found a cornbread recipe yet that specifies that you saute the onions for 25 - 30 minutes.

This little difference makes a huge difference in flavor in my opinion. Try it and see what you think. 


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Fabulous Mexican Cornbread Recipe:



Ingredients:

  • 3/4 cup cornmeal
  • 1 1/4 cup flour
  • 3 tsp. baking powder
  • 1 tsp. sea salt
  • 1/4 cup sugar
  • 1 cup cream style corn (pureed in a blender)
  • 1/4 cup melted butter
  • 1 egg, beaten
  • 1 medium yellow onion, finely chopped
  • 2 Tbs olive oil
  • 1 clove garlic minced
  • 1-3 jalapeno peppers,depending on your desire for heat, finely chopped (optional)
  • 1 - 4 oz. can of green chiles (I use ortega brand) minced and drained
  • 1 1/4 cups grated, mild cheddar cheese or monterey jack, or a little of both
  • 3/4 cup whole milk


Directions:

In a large bowl add the cornmeal, flour, baking powder, sea salt, and sugar and mix well.

Saute the onion in the olive oil for 20 - 30 minutes, starting out on medium high heat and then lowering to low after the onion starts cooking. Stir frequently. At the end of 30 minutes the onion should have cooked down to about 1/2 of what you started with and be a golden brown.

Add the minced garlic and saute an additional 5 minutes being careful not to burn the garlic. Stir constantly.

Remove the onion/garlic mixture to a small bowl.

Add a little more oil to the pan and saute the jalapeno for 8 - 10 minutes on medium high heat.

Add the jalapeno and green chiles to the onion/garlic mixture.

Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. Do not over mix.

Stir in the onion, garlic, jalapeno, green chile mixture, and cheese till just mixed in.

Pour the cornbread mixture into a greased 9 inch square glass oven-proof dish. Bake at *375 for 25 -30 minutes. Test for doneness by inserting a tooth pick. If it comes out clean you know it's done. Enjoy!

If you like a little more heat in your cornbread, don't hesitate to add more jalapenos to the recipe.

I think this will be one of the mexican cornbread recipes you will make again and again.You can enjoy it with Mexican food and any other. 

Click here is you would like to watch me make this Mexican Cornbread recipe.



If you would like to see more Mexican Appetizers click here. 

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Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California