Mexican Style Cheese Cornbread
Take your cornbread game to the next level with this flavorful Mexican Style Cheese Cornbread! Infused with the perfect balance of savory shredded cheddar cheese, zesty diced green chilies, and sweet bursts of canned corn, this moist and tender cornbread is a delicious twist on the classic recipe. The buttery, golden crust locks in every bit of cheesy richness, while the optional cilantro garnish adds a fresh, vibrant touch. Ready in just 40 minutes, this easy-to-make cornbread is an ideal side dish for chili, soups, or BBQ, or it can shine on its own as a satisfying snack. Whether baked in a 9x9-inch pan or a rustic cast-iron skillet, this recipe delivers bold Mexican-inspired flavors in every bite. Keywords: Mexican cheese cornbread recipe, cheesy cornbread with green chilies, easy cornbread side dish.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup unsalted butter, melted and cooled
- 0.75 cup whole milk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 0.5 cup canned diced green chilies, drained
- 0.75 cup canned sweet corn, drained
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x9-inch baking pan or cast-iron skillet with butter or nonstick cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk the melted butter, milk, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing—some lumps are fine.
Gently fold in the shredded cheddar cheese, diced green chilies, and sweet corn until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan or skillet, spreading it out evenly with a spatula.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 5–10 minutes before slicing.
Optionally, sprinkle with chopped cilantro for garnish before serving.
Serve warm and enjoy your Mexican Style Cheese Cornbread as a side dish or savory snack!
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 32.7 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1144 mg | 88% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
