Recipe

Savory Mexican Cornbread Recipe

Silky, smooth, and just spicy enough. This tender Tex-Mex style cornbread is loaded with corn, cheddar, and chiles, with crisp golden edges that disappear fast.

By Matt Campbell

•

4.8

$A golden skillet of savory Tex-Mex style cornbread with crisp edges, visible corn kernels, and sliced jalapeños on top$

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This is the cornbread I make when I want the cozy comfort of classic Southern cornbread, but with a little weekend energy. It bakes up silky and smooth in the middle, with those crisp, browned edges that make you hover near the pan pretending you are just “cleaning up.” It is salty, cheesy, lightly sweet, and dotted with corn and chiles so every bite has something going on.

It is also a quietly brilliant side dish because it does not demand anything fancy. Chili night, taco night, soup night, random Tuesday where you need bread, this cornbread shows up and does the job. And if you bake it in a hot skillet, you get that dramatic sizzle moment that makes you feel like you know what you are doing, even if you are still looking for the measuring spoons.

Quick note on the name: “Mexican cornbread” is the classic label on a lot of U.S. tables, but the flavor vibe is very Tex-Mex and Southwestern. Either way, it is ridiculously good.

Why It Works

Silky, smooth texture: Sour cream plus melted butter keeps the crumb tender and rich, not dry or gritty.
Big flavor with accessible ingredients: Cheddar, corn, green chiles, and a warm spice blend make it taste like you tried harder than you did.
Crisp edges, soft center: Preheating the skillet helps you get that golden crust without drying out the middle.
Flexible heat level: Keep it mild with green chiles, or turn it up with jalapeño and pepper Jack.

Pairs Well With

White Chicken Chili
Creamy, mild heat, and basically begs for cornbread dunking.
Slow Cooker Pinto Beans
Smoky, savory beans plus a warm wedge of cornbread is a full meal.
Taco Soup
Hearty, tomato-y, and perfect with cheesy cornbread on the side.
Honey Lime Slaw
Crunchy and bright, it cuts through the richness like a charm.

Storage Tips

Keep It Tender

Room temp: Let it cool, then keep it covered for up to 2 hours (a little longer is fine in a cool room, but if it is warm out, refrigerate sooner).

Fridge: Wrap wedges tightly or store in an airtight container for up to 4 days for best quality. Add a paper towel under the lid if your container traps moisture.

Freezer: Slice, wrap individually, and freeze for up to 2 months for best texture and to avoid freezer burn.

Reheating (best methods)

Oven: 325°F for 10 to 15 minutes, loosely covered with foil, until warmed through.
Skillet: Low heat with a tiny pat of butter for revived crisp edges.
Microwave: 20 to 30 seconds per slice, then finish in a toaster oven if you want texture back.

Common Questions

What makes this cornbread “silky and smooth”?

Two things: sour cream for tenderness and moisture, and melted butter for a richer, smoother crumb. Also, do not overmix. Stir just until the flour disappears, then stop.

Can I make it without a cast iron skillet?

Yes. Use a greased 9-inch square baking pan or a 10-inch oven-safe skillet. You will still get a great bake, just slightly less crisp on the edges than cast iron.

Is this sweet or savory?

It leans savory. There is a small amount of sugar to round out the corn and balance the chiles, but it is not dessert cornbread.

Can I make it less spicy for kids?

Absolutely. Skip the jalapeño and use mild diced green chiles. You still get flavor without the heat.

Why preheat the pan?

That first hit of heat sets the outside quickly, which helps you get a crisp, browned crust while the center stays tender. You still want to keep an eye on bake time, especially if your oven runs hot.

Can I add meat?

Yes. Fold in up to 3/4 cup cooked crumbled bacon or chorizo. Just make sure it is fully cooked and drained so the batter does not get greasy.

Can I use pepper Jack instead of cheddar?

Definitely. Swap in pepper Jack for more heat, or do a half-and-half blend with cheddar for a little kick without overwhelming the cornbread.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (or 9-inch square baking pan)
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Oven mitts (hot skillet alert)

The first time I tried to make “Mexican cornbread,” I got distracted and overmixed the batter. It baked up fine, but the texture was giving hockey puck energy. Ever since, I treat cornbread like pancakes: mix it like you mean it, then stop like you have somewhere to be. This version is my redemption arc. It is the one I bake when friends are coming over because it feels a little extra without turning dinner into a project.

Savory Mexican Cornbread Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10 slices

Ingredients

1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 large eggs
1 cup whole milk (or 2 percent)
3/4 cup sour cream
1/2 cup unsalted butter, melted and slightly cooled
1 tablespoon sugar (optional, but recommended)
1 cup shredded sharp cheddar cheese (or pepper Jack, or a blend)
1 cup corn kernels (fresh, frozen and thawed, or well-drained canned)
1 (4-ounce) can diced green chiles, drained
1 jalapeño, finely diced (optional)
2 tablespoons neutral oil or bacon drippings (for the skillet)
Optional topping: thin jalapeño slices or a sprinkle of extra cheese

Note: If your sour cream is very thick, whisk it with the milk first so it blends smoothly into the batter.

Corn tip: If using frozen corn, thaw and pat dry so you do not water down the batter.

Instructions

Heat the oven and skillet. Place a 10-inch cast iron skillet in the oven and preheat to 400°F. Let the skillet heat for at least 10 minutes once the oven is hot.
Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, and smoked paprika.
Mix the wet ingredients. In a second bowl, whisk the eggs, milk, sour cream, melted butter, and sugar (if using) until smooth.
Combine gently. Pour the wet mixture into the dry mixture. Stir with a spatula just until you stop seeing dry flour. A few small lumps are fine.
Fold in the good stuff. Add the cheddar (or pepper Jack), corn, green chiles, and diced jalapeño (if using). Fold until evenly distributed.
Oil the hot skillet. Carefully remove the hot skillet from the oven. Add the oil or bacon drippings and swirl to coat the bottom and sides. You want it shimmering, not smoking. Work quickly.
Pour and top. Pour the batter into the skillet. If you want, scatter a few jalapeño slices or a pinch of extra cheese on top.
Bake. Bake for 22 to 28 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not wait for it to be bone dry. Optional doneness check: the center will be around 200°F to 205°F on an instant-read thermometer.
Cool briefly, then slice. Let cool in the skillet for 10 minutes. Slice and serve warm. If you are feeling it, brush the top with a little melted butter for extra shine and flavor.

Nutrition information is estimated.

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