Are you tired of the same old boring cornbread recipes? Look no further! We’ve got 18 spicy Mexican cornbread recipes that will spice up your snack game and impress your friends. From classic jalapeño cheddar to sweet and spicy honey butter, we’ve got a recipe for every taste bud. And with twists like bacon and chipotle, poblano pepper and cotija, and tequila-infused, there’s something for everyone.
In this article, we’ll take you on a culinary journey through the flavors of Mexico, exploring the bold and spicy cornbreads that are perfect for any occasion. Whether you’re looking for a snack to serve at your next party or just want to spice up your weeknight dinner routine, these recipes are sure to please.
So, grab a glass of cold milk and get ready to dive into the world of spicy Mexican cornbread. Which recipe will be your new favorite?
Jalapeño Cheddar Mexican Cornbread
This Jalapeño Cheddar Mexican Cornbread is a twist on the classic cornbread recipe, adding a spicy kick from jalapeños and a rich flavor from cheddar cheese. Perfect for a gathering or as a side dish to your favorite meals.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 jalapeño pepper, seeded and finely chopped
– 1 cup shredded cheddar cheese
– Honey or lime wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add chopped jalapeño and shredded cheese to the wet ingredients; stir until combined.
5. Pour wet ingredients into dry ingredients; stir until just combined (do not overmix).
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Green Chile and Cheese Mexican Cornbread
Add a spicy kick to your cornbread with this recipe that combines the bold flavors of green chile and cheese.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup buttermilk
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons green chile pepper, diced
– Honey or sugar to taste
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, and baking powder. Add melted butter, buttermilk, cheese, cilantro, and green chile pepper. Mix until just combined.
3. Pour batter into prepared baking dish.
4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool for 5 minutes before serving.
Cooking Time: 20-25 minutes
Sweet and Spicy Honey Butter Mexican Cornbread
Sweet and Spicy Honey Butter Mexican Cornbread Recipe
Experience the perfect blend of traditional cornbread with a hint of spicy kick from this unique recipe.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1/2 cup honey
– 1 tablespoon apple cider vinegar
– 1/4 cup crumbled queso fresco (Mexican cheese)
– 1 jalapeño pepper, seeded and finely chopped
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, melted butter, honey, apple cider vinegar, and chopped jalapeño.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in crumbled queso fresco.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Bacon and Chipotle Mexican Cornbread
Add a smoky twist to traditional cornbread with the rich flavors of bacon and chipotle peppers.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– 6 slices of cooked bacon, crumbled
– 1 chipotle pepper in adobo sauce, finely chopped
– 2 tablespoons unsalted butter, melted
– Honey or lime wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, crumbled bacon, and chopped chipotle pepper.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in melted butter and honey (if using).
6. Pour batter into a 9-inch square baking dish or cast-iron skillet.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Poblano Pepper and Cotija Mexican Cornbread
Experience the bold flavors of Mexico with this vibrant cornbread, infused with roasted Poblanos and crumbled Cotija cheese.
Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted unsalted butter
– 2 roasted Poblanos, chopped (see note)
– 1/2 cup crumbled Cotija cheese
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add chopped Poblanos and Cotija cheese to the wet ingredients; stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Note: To roast Poblanos, preheat oven to 400°F (200°C). Place peppers on a baking sheet and bake for 15-20 minutes, or until skin is charred and blistered. Remove from oven and let cool; then peel off skin, seed, and chop as directed in recipe.
Mexican Street Corn Inspired Cornbread
Add a twist to traditional cornbread with the flavors of Mexican street corn! This sweet and savory recipe combines the classic comfort food with the bold flavors of Mexico.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1 cup grated cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 lime, juiced
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Whisk together flour, cornmeal, sugar, and baking powder in a large bowl.
3. In a separate bowl, whisk together melted butter, egg, buttermilk, salt, cayenne pepper, and lime juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in cheddar cheese and cilantro.
6. Pour batter into a greased 9-inch square baking dish.
7. Drizzle with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Cheesy Chorizo Mexican Cornbread
Elevate your cornbread game with this bold and flavorful recipe that combines the spices of Mexico with the richness of chorizo.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter, melted
– 1 large egg
– 1 cup grated cheddar cheese
– 1/2 cup crumbled chorizo sausage
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, combine melted butter, egg, cheese, chorizo, cilantro, and jalapeño.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Avocado Lime Mexican Cornbread
This sweet and savory cornbread combines the creamy richness of avocado with the brightness of lime, perfect for a twist on traditional Mexican flavors.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 ripe avocado, mashed
– 2 tablespoons freshly squeezed lime juice
– 1 large egg
– 1 cup buttermilk
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, mashed avocado, lime juice, egg, and buttermilk. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and bake for 20-25 minutes or until a toothpick comes out clean.
6. Remove from oven and let cool for 10 minutes before slicing.
Cooking Time: 20-25 minutes
Black Bean and Corn Mexican Cornbread
A flavorful twist on traditional cornbread, this recipe combines the sweetness of corn with the earthy taste of black beans, perfect for a Mexican-inspired meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 cup cooked black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons vegetable oil
– Optional: jalapeños, shredded cheese, cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and melted vegetable oil.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in black beans and corn kernels.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Roasted Red Pepper Mexican Cornbread
Roasted Red Pepper Mexican Cornbread Recipe
A twist on traditional cornbread, this recipe adds the sweet and smoky flavor of roasted red peppers to a moist and crumbly bread.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 1 large egg
– 1/4 cup melted butter, cooled slightly
– 1 roasted red pepper, chopped (see notes)
– 1/4 cup crumbled queso fresco or feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together sugar, milk, egg, and melted butter until smooth.
4. Add the roasted red pepper and queso fresco (if using) to the wet ingredients and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Notes: To roast red peppers, place on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 30-40 minutes, or until skin is blistered and charred. Let cool, then peel off skin and chop into small pieces.
Creamy Queso Fresco Mexican Cornbread
A twist on traditional cornbread, this Creamy Queso Fresco Mexican Cornbread combines the warm flavors of Mexico with a rich, creamy queso fresco filling. Perfect for a fiesta or a cozy gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted unsalted butter
– 1 cup queso fresco, crumbled (see note)
– Optional: jalapeños or chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking soda.
3. In a large bowl, whisk together buttermilk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into a 9-inch square baking dish.
6. Dollop queso fresco on top of the batter, spreading slightly to cover the surface.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool before slicing and serving.
Note: Queso fresco is a type of Mexican cheese that can be found at most specialty stores or online. If unavailable, substitute with feta or ricotta cheese.
Smoky Ancho Chile Mexican Cornbread
A sweet and savory twist on traditional cornbread, this recipe combines the warm flavors of ancho chilies with a smoky hint from chipotle peppers. Perfect for accompanying your favorite Mexican dishes or as a side to soups and stews.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup buttermilk
– 1 large egg
– 1/4 cup chopped fresh cilantro
– 1 ancho chile pepper, rehydrated and chopped
– 2 chipotle peppers in adobo sauce, chopped
– Honey or sugar, for serving (optional)
Instructions:
1. Preheat oven to 400°F.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, buttermilk, egg, and cilantro.
4. Add chopped ancho chile and chipotle peppers to the wet ingredients; whisk until combined.
5. Pour wet ingredients into dry ingredients; stir until just combined.
6. Pour batter into a greased 8-inch square baking dish.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Cilantro Lime Mexican Cornbread
Cilantro Lime Mexican Cornbread Recipe
Experience the bold flavors of Mexico with this vibrant cornbread recipe, infused with the freshness of cilantro and a hint of lime.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon baking powder
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, and salt.
3. Add sugar, melted butter, egg, buttermilk, cilantro, lime juice, and baking powder. Mix until just combined.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Pineapple Habanero Mexican Cornbread
Elevate your cornbread game with this sweet and spicy twist! This unique recipe combines the sweetness of pineapple with the bold heat of habanero peppers, all wrapped up in a crispy, golden-brown crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1/2 cup pineapple juice
– 1 habanero pepper, seeded and finely chopped
– 1 large egg
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, buttermilk, pineapple juice, habanero pepper, and egg.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until golden brown and set.
Cooking Time: 20-25 minutes
Oaxaca Cheese and Epazote Mexican Cornbread
A rich and savory cornbread infused with the bold flavors of Oaxaca cheese and epazote, perfect for accompanying your favorite Mexican dishes.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup grated Oaxaca cheese (or Monterey Jack)
– 1/4 cup chopped fresh epazote
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1 cup buttermilk
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, cornmeal, and salt.
3. Add Oaxaca cheese, epazote, and baking powder; stir until combined.
4. In a separate bowl, whisk together oil and buttermilk.
5. Add wet ingredients to dry ingredients and mix until just combined (do not overmix).
6. Pour batter into a greased 8-inch square baking dish.
7. Bake for 25-30 minutes or until cornbread is golden brown.
Cooking Time: 25-30 minutes
Pumpkin Spice Mexican Cornbread
Get ready to spice up your snack game with this unique fusion of pumpkin and cornbread, infused with the bold flavors of Mexico.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cumin, and smoked paprika.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Sweet Corn and Cinnamon Mexican Cornbread
Sweet Corn and Cinnamon Mexican Cornbread: A Twist on a Classic!
This moist and flavorful cornbread is infused with the sweetness of fresh corn, the warmth of cinnamon, and the crunch of toasted pecans. Perfect for a snack or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup whole milk
– 2 large eggs
– 1 cup fresh corn kernels (thawed or canned)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon baking powder
– Salt to taste
– 1/4 cup chopped pecans (toasted)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, sugar, and cinnamon.
3. In a separate bowl, combine melted butter, milk, eggs, and corn kernels. Whisk until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour in batter and top with toasted pecans.
6. Bake for 35-40 minutes or until golden brown and set.
Cooking Time: 35-40 minutes
Tequila-Infused Mexican Cornbread
Tequila-Infused Mexican Cornbread Recipe
This Tequila-Infused Mexican Cornbread recipe combines the bold flavors of tequila and corn with a hint of spice, perfect for a fiesta or a cozy evening in. With its moist texture and crumbly crust, this twist on traditional cornbread is sure to become a new favorite.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 2 ounces tequila (white or reposado work well)
– Honey or lime wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and cayenne pepper.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add the tequila to the wet ingredients and stir well.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
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