Cheesy Mexican Cornbread Recipe

Cheesy Mexican cornbread in a cast iron skillet.

4.72 from 7 votes

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!

Prep Time15

Cook Time35

Total Time50

Course: Breads

Cuisine: Mexican

Diet: Vegetarian

Servings:

Calories: 157kcal

Author: Linda

Equipment

Cast Iron Cornbread Pan

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

To prepare this recipe with a 9” wedge pan (as pictured), follow the instructions as written and ladle 1/4 cup of batter into each of the 8 wedge sections. After baking, top each wedge with about 3 tablespoons of shredded cheese. The recipe will make about 2 1/2 batches of cornbread (20 total wedges).

If you like your cheese a little crispy, pop the finished cornbread in the oven and let it sit under the broiler for 30-90 seconds. Keep an eye on it so it doesn’t burn!

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.

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