Recipe Image

Mexican Cornbread

  • 15 m
  • 45 m
Stephanie Olson
“This recipe takes cornbread to the next level with added spice from green chiles and cheesy Cheddar on top.”


    • 1¼ cups yellow cornmeal, preferably whole-grain (see Tips)
    • ¾ cup white whole-wheat flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup corn kernels, fresh or frozen (thawed), divided
    • 1 large egg
    • ¾ cup buttermilk
    • 3 tablespoons unsalted butter, melted
    • 2 tablespoons honey or sugar
    • 1 (4 ounce) can chopped green chiles, drained
    • 2 tablespoons grated extra-sharp Cheddar cheese


  • 1 Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425°F.
  • 2 Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine ½ cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining ½ cup corn and green chiles. Stir until just combined.
  • 3 Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.
  • 4 Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.
  • Tips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for "whole grain" on the label. For this recipe, we recommend using fine or medium whole-grain cornmeal.
  • Equipment: 8-inch cast-iron pan or 8-inch-square metal baking dish
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