Loaded with cheese, green chiles, and a hint of spice, this Cheesy Mexican Cornbread is the perfect side dish to bring rich flavors to your next meal!
You guys, this cornbread! Cheesy Mexican Cornbread is packed with bold Mexican flavors—green chiles, taco seasoning, and, of course, plenty of cheese.
I can’t get enough of the cheesy goodness. The mix of green chiles, seasoning, and melted cheese is spot on. Plus, baking it in a cast iron skillet? It makes the cutest little cornbread triangles.
You don’t need a special cornbread pan to make this recipe, but it definitely makes serving easier with pre-sliced pieces. I’m even tempted to use it for a cake—already sliced from the start! Maybe that’s crazy, but I’m intrigued!
Table of Contents
Why I Love this Mexican Style Cornbread
- Warm, cheesy, and just a little spicy.
- Melty cheese in every bite—what’s not to love?
- A classic cornbread but with a Tex-Mex kick!
Recipe Ingredients
Cornmeal – You can use medium-grind for more texture or finely-ground for a smoother consistency.
Taco Seasoning – This mix brings a great Tex-Mex flavor with chili, cumin, and garlic.
Cheddar Cheese – Melty, gooey cheese goodness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese Choices –Sharp cheddar brings a bold, savory flavor, while Monterey Jack or Pepper Jack cheese adds creaminess and a touch of heat. For a balanced mix, try a Mexican cheese blend with cheddar, Monterey Jack cheese, and queso quesadilla. Freshly shredded cheese always melts best.
Jalapeños Instead of Green Chiles – If you want more heat, you can swap mild green chiles with fresh diced jalapeño peppers. Remove the seeds for less spice or leave them in for more kick.
How to Make Mexican Cornbread
Step #1: Place a 12” cast iron skillet in the oven and preheat the temperature to 375°F (190°C).
Step #2: In a large mixing bowl, whisk together the cornmeal, flour, sugar, taco seasoning, baking powder, salt, and baking soda. Pour the buttermilk and beaten eggs into the dry mixture and whisk until combined. Gently mix in the corn kernels and green chiles.
Step #3: Carefully remove the hot skillet from the preheated oven and place it on a protected surface. Use a pastry brush to grease the bottom and sides of the skillet with about 1 tablespoon of the melted butter. Stir the rest of the melted butter into the cornbread batter.
Step #4: Transfer the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick comes out clean. Immediately top with shredded cheese. Cool for 10 minutes before serving.
Expert Tips
Test with a Toothpick – To check for doneness, insert a toothpick in the center. If it comes out clean or with just a few crumbs, the cornbread is ready.
Shred Fresh Cheese – Always shred cheese from a block for the smoothest, meltiest texture. Pre-shredded cheese often contains additives that prevent it from melting properly.
FAQs
Yes! A 9×13-inch baking dish works well. Just grease it with butter or nonstick spray before adding the batter. Baking times may be a few minutes longer.
Yes! Fresh or thawed frozen corn kernels can be used in equal amounts. Make sure frozen corn is well drained before adding it to the batter.
If you don’t have buttermilk, mix 1 ⅓ cups of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Absolutely. Bake as directed, let it cool completely, and store it tightly wrapped at room temperature for up to 2 days. Reheat slices in the oven or microwave before serving.
This cornbread pairs well with chili, soups, BBQ, and even Mexican-inspired dishes like tacos or enchiladas, adding a cheesy, savory side to your meal.
Storage Information
To store Mexican Style Cornbread, let it cool completely before wrapping it tightly in plastic wrap and a layer of aluminum foil or placing it in an airtight container to protect against freezer burn. Refrigerating can cause dryness, so it’s best to keep it at room temperature for 2-3 days.
For longer storage, freezing is recommended—properly wrapped cornbread will last up to 3 months. To reheat, warm it in the oven at 350 degrees F (175 degrees C) for 10-15 minutes.
Other Delicious Mexican Recipes
Cheesy Mexican Cornbread Recipe
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Ingredients
- 1 1/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon Old El Paso™ Taco Seasoning Mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/3 cups buttermilk
- 2 large eggs - lightly beaten
- 1 cup sweet corn kernels
- 1 can - 4 oz Old El Paso™ Chopped Green Chiles
- 1/4 cup unsalted butter - melted
- 2 cups shredded cheddar cheese
Instructions
- Place a 12” cast iron skillet in the oven and preheat the temperature to 375°F (190°C).
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, taco seasoning, baking powder, salt, and baking soda. Pour the buttermilk and beaten eggs into the dry mixture and whisk until combined. Gently mix in the corn kernels and green chiles.
- Carefully remove the hot skillet from the preheated oven and place it on a protected surface. Use a pastry brush to grease the bottom and sides of the skillet with about 1 tablespoon of the melted butter. Stir the rest of the melted butter into the cornbread batter.
- Transfer the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick comes out clean. Immediately top with shredded cheese. Cool for 10 minutes before serving.
NOTES
Nutrition
This is easily the best Mexican cornbread I’ve made or had. My family loved it. I added some diced jalapeños since we like it spicy, and it turned out really flavorful. It’s going to be a regular recipe in our house.