The Zesty Mexican Street Cornbread Recipe You’ll Adore

Cornbread with a zesty Mexican street flavor bursts with unexpected culinary surprises.

Kernels of sweet corn peek through a golden, crumbly landscape that whispers of vibrant markets.

Spices dance across the surface, hinting at bold regional traditions.

Jalapeños add a gentle kick that warms without overwhelming your palate.

Each bite promises a journey through authentic street food memories.

Creamy and hearty, this recipe invites you to savor a slice of comfort with a spicy twist.

Dive into this delicious adventure and let your taste buds celebrate.

What Makes Mexican Street Cornbread a Flavorful Treat

• Spice Up Your Mealtime: Dive into a flavor explosion with this Mexican Street Cornbread that brings zesty jalapenos, creamy cheese, and bold spices to your table.
• Simplify Cooking Complexity: Perfect for home cooks of all skill levels, this recipe requires basic mixing and baking techniques without demanding professional chef skills.
• Crowd-Pleasing Comfort: Guaranteed to satisfy both kids and adults, this cornbread combines familiar comfort with exciting Mexican-inspired ingredients that everyone will love.
• Versatile Serving Option: Works brilliantly as a side dish for barbecues, potlucks, weeknight dinners, or as a standalone snack that packs a delicious punch.

Ingredients Needed for Mexican Street Cornbread

• Cornmeal: A classic base that provides a hearty and rustic texture to the cornbread.
• Flour: Helps bind the ingredients and creates a soft, tender crumb.
• Sugar: Adds a subtle sweetness that balances the savory elements.
• Baking Powder: Ensures the cornbread rises and becomes light and fluffy.
• Salt: Enhances the overall flavor profile of the cornbread.

• Buttermilk: Provides moisture and a slight tanginess to the cornbread.
• Butter: Adds richness and a smooth, creamy flavor.
• Eggs: Bind the ingredients together and contribute to the structure.

• Corn Kernels, Shredded Cheddar Cheese, Diced Jalapenos: Add texture, sharpness, and a spicy kick to the cornbread.
• Mayonnaise, Sour Cream, Cotija Cheese, Cilantro, Chili Powder: Create a creamy, zesty topping that complements the cornbread.

• Lime Wedges: Offer a bright, citrusy accent to the dish.

How to Make Mexican Street Cornbread

Step 1: Fire Up the Oven

Crank the oven to a sizzling 400F and grab a 9-inch square baking dish. Give it a quick spray or butter rub to prevent sticking.

Step 2: Blend Dry Ingredients

• Cornmeal
• Flour
• Sugar
• Baking powder
• Salt

Blend these ingredients until they’re perfectly combined.

Step 3: Create Wet Mixture

• Buttermilk
• Melted butter
• Eggs

• Corn kernels
• Shredded cheddar cheese
• Diced jalapenos

Step 4: Combine Everything

Pour the wet ingredients into the dry ingredients. Gently mix until just combined – don’t overmix or you’ll make the cornbread tough.

Step 5: Prepare for Baking

Transfer the batter into the prepared baking dish. Spread it evenly with a spatula, making sure it reaches all corners.

Step 6: Bake to Golden Perfection

Slide the dish into the preheated oven. Bake for 25-30 minutes until the top turns a gorgeous golden brown. Check doneness by inserting a toothpick – it should come out clean.

Step 7: Whip Up the Zesty Topping

• Mayonnaise
• Sour cream
• Crumbled cotija cheese
• Chopped cilantro
• Chili powder

Step 8: Add the Finishing Touch

Once the cornbread has cooled slightly, spread the creamy topping evenly across the surface.

Step 9: Serve and Enjoy

Slice the cornbread and serve warm. Garnish with lime wedges for an extra punch of flavor.

Pro Tips for Mexican Street Cornbread

• Spice Control: Adjust jalapeno quantity based on your heat tolerance – remove seeds for milder version or add more for extra kick.
• Cheese Variation: Experiment with different cheese types like pepper jack or monterey jack for unique flavor profiles.
• Perfect Moisture Balance: Don't overmix batter to keep cornbread tender and prevent tough, dense texture.
• Topping Customization: Drizzle hot sauce or sprinkle extra cotija cheese on top for additional layers of flavor and presentation.

Variation Ideas for Mexican Street Cornbread

• Gluten-Free Cornbread: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for a celiac-friendly version.
• Vegan Mexican Cornbread: Substitute eggs with flax eggs, buttermilk with plant-based milk, and butter with coconut oil. Use vegan cheese alternatives.
• Spicy Green Chile Cornbread: Replace jalapenos with roasted green chiles for a milder, earthier heat profile. Add diced green onions for extra flavor complexity.
• Low-Carb Cornbread: Use cauliflower rice instead of cornmeal, add extra cheese, and incorporate almond flour to reduce carbohydrate content while maintaining traditional cornbread texture.

Pairing Suggestions for Mexican Street Cornbread

• Spice Up with Margaritas: Crisp, tangy margaritas perfectly complement the cornbread's rich, spicy flavors, cutting through the richness with bright citrus notes.
• Pair with Smoky Pulled Pork: Tender, slow-cooked pulled pork creates a mouthwatering combination, where the cornbread's cheesy texture balances the meat's deep, smoky profile.
• Elevate with Mexican Street Corn Salad: A vibrant elote-style salad mirrors the cornbread's ingredients, creating a harmonious and authentic Mexican-inspired side dish that enhances the overall meal experience.
• Cool Down with Mexican Lager: Light, refreshing Mexican beers like Corona or Modelo provide a crisp counterpoint to the cornbread's spicy and cheesy elements, cleansing the palate between bites.

Storage Tips for Mexican Street Cornbread

• Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice cornbread into individual portions, wrap each piece in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for maximum freshness.
• Warm refrigerated cornbread at 350F for 10-15 minutes. Cover with foil to prevent excessive browning and maintain moisture.
• Reheat individual slices for 20-30 seconds. Add a damp paper towel on top to keep the cornbread soft and prevent it from becoming tough.

FAQs for Mexican Street Cornbread

• Is this cornbread spicy?

The jalapenos add a mild heat, but you can adjust or remove them for a milder version. The cheese and creamy topping help balance any spiciness.

• Can I make this recipe vegetarian?

Yes, simply use vegetarian cheese alternatives and ensure your other ingredients are vegetarian-friendly. The recipe is already meat-free.

• What does cotija cheese taste like?

Cotija is a salty, crumbly Mexican cheese with a tangy flavor similar to feta. It adds a distinctive savory note to the cornbread topping.

• Do I need special equipment to make this cornbread?

No, just a mixing bowl, whisk, 9-inch baking dish, and standard measuring tools are required for this recipe.

Mexican Street Cornbread Recipe

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4.6 from 15 reviews

• Total Time: 40-45 minutes
• Yield: 8 1x

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Description

Mouthwatering Mexican Street Cornbread blends zesty spices with golden corn kernels, creating a flavor explosion that transports palates south of the border. Creamy, spicy, and perfectly balanced, this cornbread promises a delicious journey you won’t soon forget.

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Ingredients

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Main Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese

Wet Ingredients:

• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs

Seasoning and Spices:

• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup diced jalapenos

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Instructions

1. Prepare the oven at 400F (200C) and coat a 9-inch square baking dish with grease to prevent sticking.
2. Combine dry ingredients including cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl, whisking thoroughly to distribute evenly.
3. In a separate bowl, blend buttermilk, melted butter, and eggs until smooth, creating a uniform liquid mixture.
4. Fold corn kernels, shredded cheddar cheese, and diced jalapenos into the wet ingredients, ensuring even distribution.
5. Gently incorporate wet ingredients into dry ingredients, stirring minimally to avoid overmixing and maintain a tender texture.
6. Transfer batter into the prepared baking dish, spreading it uniformly to create an even surface.
7. Bake for 25-30 minutes, monitoring until the top turns golden brown and a toothpick emerges clean when inserted into the center.
8. While cornbread bakes, craft the topping by mixing mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, and chili powder in a small bowl.
9. After cornbread cools slightly, generously spread the creamy topping across the surface.
10. Garnish with lime wedges and serve warm for maximum flavor and enjoyment.

Notes

• Customize heat levels by adjusting jalapeno quantity or removing seeds for milder flavor.
• Use fresh corn kernels during summer for maximum sweetness and texture.
• Swap buttermilk with regular milk and add a tablespoon of vinegar if unavailable.
• Ensure ingredients are room temperature to create smoother, more consistent batter.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 309 kcal
• Sugar: 8 g
• Sodium: 333 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 77 mg