If you think cornbread is just a plain side dish, think again! Mexican cornbread takes this classic favorite to a whole new level with vibrant flavors and fun twists. Imagine biting into a spicy jalapeño treat or cheesy street corn goodness—yum, right? Whether you want a savory muffin for breakfast or a revitalizing cilantro lime version for dinner, there's a recipe here that'll wow your taste buds. So, which one will you try first?
Spicy Jalapeño Cornbread
Spicy Jalapeño Cornbread is a delightful twist on traditional cornbread, perfect for those who enjoy a bit of heat in their baked goods. This moist and flavorful cornbread combines the sweetness of corn with the spicy kick of jalapeños, making it an ideal side dish for barbecues, soups, or even as a standalone snack.
With its golden crust and tender crumb, this cornbread is sure to impress your family and friends at any gathering.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or pickled jalapeños, chopped
- 1 cup shredded cheese (cheddar or pepper jack)
Instructions:
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or a cast-iron skillet.
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar, mixing well.
In another bowl, whisk together the milk, vegetable oil, and eggs. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the chopped jalapeños and shredded cheese until evenly distributed.
Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing and serving.
Extra Tips:
For an even spicier kick, consider adding diced serrano peppers or a splash of hot sauce to the batter.
If you prefer a sweeter cornbread, you can increase the sugar to 1/3 cup.
Feel free to experiment with different types of cheese or mix in corn kernels for added texture.
This cornbread can also be made ahead of time and reheated in the oven, making it a great option for meal prep or potlucks.
Enjoy your spicy jalapeño cornbread warm, slathered with butter or as a side to your favorite chili!
Cheesy Mexican Street Cornbread
Cheesy Mexican Street Cornbread is a delightful twist on traditional cornbread, combining the rich flavors of Mexican street corn with the comforting texture of cornbread. This dish features sweet corn, cheese, and a hint of spice, making it perfect as a side for barbecues, taco nights, or simply enjoyed on its own.
It's easy to whip up and can be served warm or at room temperature, allowing you to prepare it ahead of time for gatherings.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 jalapeño, finely chopped (optional)
- 1 tablespoon lime juice
Cooking Instructions:
Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or a cast-iron skillet.
In a large bowl, combine the cornmeal, flour, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, and eggs. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the sweet corn, Monterey Jack cheese, queso fresco, cilantro, chili powder, cumin, jalapeño (if using), and lime juice. Pour the batter into the prepared baking dish and smooth the top.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Extra Tips:
For the best flavor, consider using fresh corn when it's in season, as it enriches the sweetness of the cornbread.
You can also experiment with different types of cheese, like pepper jack, for an extra kick. If you prefer a sweeter cornbread, add a tablespoon of sugar to the dry ingredients.
Serve with a sprinkle of extra queso fresco and a drizzle of lime crema on top for an authentic street corn experience!
Sweet Corn and Coconut Bread
Sweet Corn and Coconut Bread is a delightful twist on traditional cornbread, combining the natural sweetness of corn with the rich, tropical flavor of coconut.
This moist and flavorful bread makes for a perfect side dish or a scrumptious snack, and it's incredibly easy to whip up. With just a few simple ingredients, you can create a dish that will impress your family and friends, bringing a taste of Mexico right into your kitchen.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/2 cup shredded coconut
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch by 5-inch loaf pan.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the coconut milk, vegetable oil, and eggs until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
Fold in the shredded coconut gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
Extra Tips:
For added flavor, consider mixing in a handful of corn kernels or a pinch of cinnamon to the batter.
If you prefer a richer coconut flavor, you can substitute half of the coconut milk with coconut cream.
To improve the sweetness, drizzle a bit of honey or maple syrup over the top once the bread has cooled.
This sweet corn and coconut bread can be stored in an airtight container for up to three days, making it a great option for meal prep or snacks throughout the week.
Enjoy!
Chorizo and Cheese Cornbread Muffins
Chorizo and cheese cornbread muffins are a flavorful twist on traditional cornbread that combines the spicy richness of chorizo with the creamy goodness of cheese.
These muffins make for a perfect breakfast treat, a hearty snack, or an excellent side dish for any meal. With their golden-brown tops and savory filling, they're sure to become a favorite in your household.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup cooked chorizo, crumbled
- 1 cup shredded cheese (cheddar or pepper jack)
Cooking Instructions:
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
In a large bowl, mix together the cornmeal, flour, baking powder, salt, and cayenne pepper.
In another bowl, whisk together the buttermilk, eggs, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the cooked chorizo and shredded cheese until evenly distributed.
Divide the batter among the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Allow the muffins to cool for a few minutes before transferring them to a wire rack.
Extra Tips:
For an added kick, you can use spicy chorizo or incorporate diced jalapeños into the batter.
If you prefer a more moist muffin, consider adding a tablespoon of honey or a splash of milk.
These muffins can also be made in advance and reheated in the oven or microwave, making them a convenient option for busy mornings.
Feel free to experiment with different types of cheese or add herbs like cilantro for a fresh flavor.
Enjoy your delicious chorizo and cheese cornbread muffins!
Cilantro Lime Cornbread
Cilantro Lime Cornbread is a vibrant twist on traditional cornbread, combining the zesty flavors of fresh lime and fragrant cilantro to create a delightful accompaniment for any meal. This moist and flavorful bread is perfect for serving alongside chili, grilled meats, or simply enjoyed on its own with a pat of butter.
The bright notes of lime and the herbaceous kick from cilantro enhance this dish, making it a standout at any gathering or family dinner.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- Zest of 1 lime
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
To prepare the Cilantro Lime Cornbread, preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, lime zest, and lime juice.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cilantro.
Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
When making Cilantro Lime Cornbread, you can adjust the lime juice according to your taste preference—add more for a tangier flavor or reduce it for a milder taste.
If you prefer a bit of heat, consider mixing in some diced jalapeños or a pinch of cayenne pepper into the batter for a spicy kick.
For a more pronounced cilantro flavor, feel free to increase the amount of cilantro used, but remember that a little goes a long way.
Finally, serve the cornbread warm with a dollop of butter or a drizzle of honey for a delicious finish.