18 Spicy Mexican Cornbread Delicious Recipes

Are you ready to turn up the heat in your kitchen with some mouthwatering spicy Mexican cornbread? Whether you’re craving a cozy comfort food fix or looking to spice up your meal rotation, we’ve got you covered. Dive into our roundup of 18 delicious recipes that promise to deliver bold flavors and irresistible warmth. Keep reading to discover your next favorite dish!

Jalapeno Cheddar Mexican Cornbread

Vibrant and full of flavor, this Jalapeno Cheddar Mexican Cornbread combines the warmth of traditional cornbread with a spicy kick and creamy richness, making it a perfect side dish for any gathering or a comforting snack on a chilly evening.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Jalapenos – 2, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the milk and melted butter.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Tip: Overmixing can lead to dense cornbread.
5. Fold in the diced jalapenos and shredded cheddar cheese until evenly distributed.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: Allowing it to cool slightly makes it easier to cut and enhances the flavors.

Golden and slightly crumbly on the outside with a moist, cheesy interior, this cornbread is a delightful contrast of textures. Serve it warm with a dollop of honey butter for a sweet and spicy treat that’s sure to impress.

Sweet Honey Mexican Cornbread

Combining the rustic charm of traditional cornbread with a touch of sweetness and spice, this recipe transforms the humble staple into a memorable side dish or dessert. Crafted with care, it’s a perfect blend of textures and flavors that will elevate any meal.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Honey – ½ cup
• Butter – ¼ cup, melted
• Jalapeño – 1, finely diced

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan to prevent sticking.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs, then mix in the milk, honey, and melted butter until smooth.
4. Tip: For an extra moist cornbread, ensure all wet ingredients are at room temperature before mixing.
5. Gradually add the wet ingredients to the dry ingredients, stirring just until combined; avoid overmixing to keep the bread tender.
6. Fold in the diced jalapeño for a subtle heat that contrasts beautifully with the honey’s sweetness.
7. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: For a golden top, brush the baked cornbread with a little melted honey as soon as it comes out of the oven.
11. Let the cornbread cool in the pan for 10 minutes before slicing to serve.

Just out of the oven, this cornbread boasts a crispy golden crust with a moist, fluffy interior, speckled with bits of jalapeño for a surprising kick. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal that delights the senses.

Cheesy Bacon Mexican Cornbread

Magnificently blending the comforting richness of cheese and bacon with the vibrant zest of Mexican flavors, this cornbread recipe is a delightful twist on a classic. Perfect for gatherings or a cozy night in, it promises a symphony of flavors that dance on the palate.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Cheddar cheese – 1 cup, shredded
• Bacon – ½ cup, cooked and crumbled
• Jalapeño – 1, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan to ensure your cornbread doesn’t stick.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt for an even distribution of dry ingredients.
3. In another bowl, beat the eggs, then stir in the milk and melted butter, blending until smooth for a moist batter.
4. Combine the wet and dry ingredients gently, avoiding overmixing to keep the cornbread tender.
5. Fold in the shredded cheddar, crumbled bacon, and chopped jalapeño, distributing evenly for bursts of flavor in every bite.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s perfectly done.
8. Let the cornbread cool in the pan for 10 minutes before slicing, allowing it to set for cleaner cuts.

With its golden crust and moist, fluffy interior, this Cheesy Bacon Mexican Cornbread is a textural delight. The smoky bacon and sharp cheddar complement the subtle heat from the jalapeño, making it an irresistible side or a hearty snack on its own.

Green Chili Mexican Cornbread

Savory and subtly spicy, this Green Chili Mexican Cornbread is a delightful twist on a classic, blending the comforting texture of traditional cornbread with the vibrant flavors of green chilies and sharp cheddar. Perfect for pairing with soups or enjoying on its own, it’s a versatile dish that promises to elevate any meal.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Green chilies – 4 oz, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then stir in the milk and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to dense cornbread.
5. Fold in the diced green chilies and shredded cheddar cheese until evenly distributed.
6. Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This rest period helps the cornbread set for cleaner cuts.

Notably moist and tender, this cornbread boasts a perfect balance of heat from the chilies and richness from the cheese. Serve it warm with a dollop of honey butter for a sweet and spicy contrast, or alongside a hearty chili for a comforting meal.

Corn and Black Bean Mexican Cornbread

Radiating with the vibrant flavors of the Southwest, this Corn and Black Bean Mexican Cornbread is a delightful twist on a classic comfort food. Its golden crust and moist interior are studded with sweet corn and hearty black beans, offering a perfect balance of textures and tastes.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Corn – 1 cup, canned or fresh
• Black beans – 1 cup, drained and rinsed
• Jalapeño – 1, finely chopped
• Cheddar cheese – ½ cup, shredded

Instructions

1. Preheat the oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the egg, then stir in milk and melted butter.
4. Combine the wet ingredients with the dry ingredients until just mixed; avoid overmixing to keep the cornbread tender.
5. Fold in corn, black beans, jalapeño, and cheddar cheese gently into the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing to allow it to set properly.

Every bite of this cornbread offers a delightful crunch from the cornmeal crust, while the interior remains wonderfully moist and flavorful. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a comforting meal that’s sure to impress.

Spicy Chorizo Mexican Cornbread

Hearty and vibrant, this Spicy Chorizo Mexican Cornbread marries the rustic charm of traditional cornbread with the bold flavors of chorizo and spices, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Chorizo – ½ lb, cooked and crumbled
• Jalapeño – 1, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat the oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the milk and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing can lead to dense cornbread.
5. Fold in the cooked chorizo, diced jalapeño, and shredded cheddar cheese.
6. Transfer the batter to the prepared pan, spreading it evenly.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Uniquely moist and crumbly, this cornbread boasts a perfect balance of heat from the jalapeño and richness from the chorizo. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a comforting meal.

Pumpkin Spice Mexican Cornbread

Merging the warmth of autumn spices with the vibrant zest of Mexican cuisine, this Pumpkin Spice Mexican Cornbread is a delightful twist on a classic. Perfect for cozy gatherings or a festive brunch, it promises a harmonious blend of sweet and savory in every bite.

Ingredients

• Pumpkin puree – 1 cup
• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Brown sugar – ½ cup
• Pumpkin pie spice – 1 tbsp
• Jalapeño – 1, finely chopped
• Cheese – ½ cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan to prevent sticking.
2. In a large bowl, whisk together the pumpkin puree, eggs, milk, and melted butter until smooth.
3. Add the cornmeal, flour, baking powder, salt, brown sugar, and pumpkin pie spice to the wet ingredients, stirring just until combined to avoid overmixing.
4. Fold in the chopped jalapeño and shredded cheese for a spicy, cheesy kick.
5. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for 10 minutes before slicing to allow it to set properly.

Best served warm, this cornbread boasts a moist, tender crumb with a crispy edge, offering a perfect balance of sweet pumpkin and spicy jalapeño. For an extra indulgent touch, drizzle with honey or serve alongside a dollop of sour cream.

Maple Glazed Mexican Cornbread

On a day like today, where the warmth of summer beckons for something sweet yet savory, a dish that marries the richness of maple with the earthy tones of cornbread emerges as a delightful surprise. This Maple Glazed Mexican Cornbread is a testament to the beauty of blending flavors, offering a moist, tender crumb with a glossy, sweet finish that’s irresistible.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Maple syrup – ½ cup
• Jalapeño – 1, finely diced

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined; avoid overmixing to keep the bread tender.
5. Fold in the diced jalapeño for a subtle heat that contrasts the sweetness of the maple glaze.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cornbread bakes, warm the maple syrup in a small saucepan over low heat for about 5 minutes, stirring occasionally, to thicken slightly.
8. Immediately after removing the cornbread from the oven, brush the top generously with the warmed maple syrup, allowing it to soak in and create a shiny glaze.
9. Let the cornbread cool in the pan for 10 minutes before slicing to serve.

How the maple glaze seeps into the warm cornbread, creating a sticky-sweet crust that contrasts beautifully with the bread’s crumbly interior. Serve it alongside a scoop of vanilla ice cream for an unexpected dessert or as a bold side to spicy chili, where the sweetness can shine.

Blueberry Lemon Mexican Cornbread

Amidst the bustling flavors of summer, this Blueberry Lemon Mexican Cornbread emerges as a delightful fusion, blending the tartness of lemon and the sweetness of blueberries with the rustic charm of traditional cornbread. A perfect balance of flavors awaits in every bite, making it an irresistible addition to any table.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Blueberries – 1 cup
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan to ensure easy release after baking.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt to combine the dry ingredients evenly.
3. In another bowl, beat the eggs lightly before adding the milk and melted butter, creating a smooth, homogenous mixture.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to a dense cornbread.
5. Add the blueberries, lemon zest, and lemon juice to the batter, folding gently to distribute evenly without crushing the berries.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.

Combining the moist, tender crumb of classic cornbread with the vibrant bursts of blueberries and the refreshing zing of lemon, this dish is a testament to the beauty of simple ingredients coming together. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Savory Herb Mexican Cornbread

Whisking together the rustic charm of traditional cornbread with a vibrant twist of Mexican flavors, this Savory Herb Mexican Cornbread is a delightful fusion that promises to elevate any meal. With its golden crust, tender crumb, and aromatic herbs, it’s a versatile dish that pairs beautifully with everything from hearty stews to light summer salads.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Jalapeño – 1, finely diced
• Cilantro – ¼ cup, chopped
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat the oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, combine cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together eggs, milk, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the diced jalapeño, chopped cilantro, and shredded cheddar cheese.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Bake for 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Rich in flavor and texture, this cornbread boasts a perfect balance of spicy, cheesy, and herbal notes. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a comforting meal that’s sure to impress.

Chocolate Chip Mexican Cornbread

Gracefully blending the comforting sweetness of chocolate with the rustic charm of cornbread, this Chocolate Chip Mexican Cornbread is a delightful twist on a classic. Perfect for those who cherish a touch of indulgence in their savory staples, it promises a moist, tender crumb with pockets of melted chocolate in every bite.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan to ensure easy release.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for an even distribution of dry ingredients.
3. In a separate bowl, beat the egg, then mix in the milk and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together; overmixing can lead to a tough cornbread.
5. Gently fold in the chocolate chips, reserving a handful to sprinkle on top for a visually appealing finish.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula, and sprinkle the reserved chocolate chips over the surface.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s perfectly baked.
8. Allow the cornbread to cool in the pan for 10 minutes before slicing to let the structure set, ensuring clean cuts.

Kneading this cornbread reveals a beautifully moist interior, with the chocolate chips creating a luxurious contrast against the cornmeal’s earthy tones. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra layer of sweetness that complements its rich flavors.

Cinnamon Swirl Mexican Cornbread

Nothing quite compares to the warm, inviting aroma of cinnamon intertwining with the rustic charm of cornbread, a delightful fusion that promises to elevate your baking repertoire. This Cinnamon Swirl Mexican Cornbread marries the sweetness of cinnamon with the hearty texture of cornbread, creating a dish that’s as versatile as it is delicious.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – 1/2 cup
• Baking powder – 1 tbsp
• Salt – 1/2 tsp
• Egg – 1
• Milk – 1 cup
• Butter – 1/4 cup, melted
• Cinnamon – 2 tsp
• Brown sugar – 1/4 cup

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. Tip: For an extra layer of flavor, consider using a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then stir in the milk and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Combine the wet ingredients with the dry ingredients, stirring just until mixed. Overmixing can lead to dense cornbread.
5. In a small bowl, mix the cinnamon and brown sugar for the swirl.
6. Pour half of the cornbread batter into the prepared pan, sprinkle the cinnamon-sugar mixture evenly over the batter, then top with the remaining batter. Tip: Use a knife to gently swirl the cinnamon sugar into the batter for a marbled effect.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Amazingly moist with a tender crumb, this cornbread boasts a sweet cinnamon swirl that contrasts beautifully with its savory base. Serve it warm with a dollop of honey butter for an indulgent breakfast or as a unique side dish at your next barbecue.

Peanut Butter Swirl Mexican Cornbread

Kickstarting your culinary journey with a twist on a classic, this recipe blends the rich, nutty essence of peanut butter with the vibrant, earthy tones of traditional Mexican cornbread. Perfect for those who cherish the harmony of sweet and savory, it promises a delightful surprise in every bite.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ¼ cup, melted
• Peanut butter – ½ cup
• Honey – 2 tbsp

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan to ensure easy release after baking.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until fully combined.
3. In a separate bowl, beat the eggs, then mix in the milk and melted butter until smooth.
4. Gradually add the wet ingredients to the dry, stirring just until the batter comes together—overmixing can lead to dense cornbread.
5. Pour half of the batter into the prepared pan, then dollop with peanut butter and drizzle with honey.
6. Top with the remaining batter and use a knife to swirl the peanut butter and honey through the batter for a marbled effect.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Allow the cornbread to cool in the pan for 10 minutes before slicing to let the flavors meld and the texture set.

Heirloom in flavor yet innovative in execution, this cornbread boasts a moist crumb with pockets of gooey peanut butter and a hint of sweetness from the honey. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an indulgent breakfast or dessert.

Caramel Apple Mexican Cornbread

Harmoniously blending the sweetness of caramel apples with the rustic charm of Mexican cornbread, this dish offers a delightful twist on traditional flavors. Perfect for autumn gatherings or a cozy night in, its unique combination promises to enchant the palate.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Apple – 1, diced
• Caramel sauce – ½ cup

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in the milk and melted butter.
4. Combine the wet ingredients with the dry ingredients, stirring just until mixed. Tip: Overmixing can lead to dense cornbread.
5. Fold in the diced apple gently to distribute evenly throughout the batter.
6. Pour the batter into the prepared pan and drizzle the caramel sauce on top. Tip: Use a spoon to swirl the caramel slightly into the batter for a marbled effect.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Presenting a moist interior with a slightly crisp edge, this caramel apple Mexican cornbread is a study in contrasts. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert, or enjoy it as is for a sweet breakfast treat.

Banana Nut Mexican Cornbread

Lusciously moist and subtly sweet, this Banana Nut Mexican Cornbread combines the comforting familiarity of classic cornbread with an unexpected twist of ripe bananas and a hint of spice, creating a delightful harmony of flavors perfect for any occasion.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter, melted – ½ cup
• Bananas, mashed – 2
• Walnuts, chopped – ½ cup
• Jalapeño, finely diced – 1

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan to ensure easy release of the cornbread.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs, then stir in the milk, melted butter, and mashed bananas until the mixture is smooth.
4. Tip: For an extra moist cornbread, ensure the bananas are very ripe and mashed thoroughly.
5. Gradually fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter.
6. Gently stir in the chopped walnuts and diced jalapeño for a nutty crunch and a subtle kick.
7. Tip: Toast the walnuts beforehand to enhance their flavor and add an extra layer of texture.
8. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
10. Tip: Allow the cornbread to cool in the pan for 10 minutes before slicing to prevent crumbling.

Just out of the oven, this cornbread boasts a tender crumb, with the sweetness of bananas balancing the heat from the jalapeño. Serve it warm with a dollop of honey butter for a breakfast treat or alongside a bowl of chili for a comforting dinner.

Rosemary Garlic Mexican Cornbread

Elevating the humble cornbread to new heights, this Rosemary Garlic Mexican Cornbread combines the earthy aroma of rosemary with the bold flavors of garlic and the subtle heat of Mexican spices, creating a side dish that’s anything but ordinary.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Sugar – ¼ cup
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Rosemary – 1 tbsp, finely chopped
• Garlic – 2 cloves, minced
• Jalapeño – 1, finely diced
• Cheese – ½ cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, beat the eggs, then stir in the milk and melted butter.
4. Combine the wet ingredients with the dry ingredients, mixing until just incorporated.
5. Fold in the rosemary, garlic, jalapeño, and cheese, ensuring even distribution.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Lusciously moist with a crispy golden crust, this cornbread offers a harmonious blend of flavors. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Sun-Dried Tomato Mexican Cornbread

On a day like today, when the sun kisses the horizon with its golden glow, there’s nothing more comforting than the rich, savory flavors of Sun-Dried Tomato Mexican Cornbread. This dish marries the rustic charm of traditional cornbread with the vibrant zest of sun-dried tomatoes and a hint of Mexican spices, creating a symphony of flavors that dance on the palate.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Sun-dried tomatoes – ½ cup, chopped
• Jalapeño – 1, finely diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan. Tip: For an extra crispy edge, use a cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then mix in the milk and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense cornbread.
5. Fold in the chopped sun-dried tomatoes, diced jalapeño, and shredded cheddar cheese. Tip: For a milder flavor, remove the seeds from the jalapeño before dicing.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

The Sun-Dried Tomato Mexican Cornbread emerges from the oven with a golden crust that gives way to a moist, tender interior, studded with pockets of cheesy, tangy sun-dried tomatoes and a subtle heat from the jalapeño. Serve it warm, slathered with honey butter, or alongside a bowl of chili for a comforting meal that’s anything but ordinary.

Olive and Feta Mexican Cornbread

Kickstarting your culinary journey with a dish that marries the rustic charm of cornbread with the bold flavors of the Mediterranean, this Olive and Feta Mexican Cornbread is a testament to the beauty of fusion cuisine. Perfect for those who appreciate a savory twist on classic comfort food, it promises a delightful interplay of textures and tastes.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Feta cheese – ½ cup, crumbled
• Green olives – ½ cup, sliced
• Jalapeño – 1, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan to ensure easy release after baking.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then stir in the milk and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense cornbread.
5. Gently fold in the crumbled feta, sliced olives, and chopped jalapeño to distribute evenly throughout the batter.
6. Transfer the batter to the prepared pan and smooth the top with a spatula. Tip: For an extra golden crust, brush the top with a little melted butter before baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
8. Allow the cornbread to cool in the pan for 10 minutes before slicing. Tip: This resting period helps the cornbread set and makes slicing cleaner.

Fluffy yet crumbly, this cornbread boasts a moist interior speckled with salty feta and briny olives, while the jalapeño adds a subtle heat. Serve it warm alongside a bowl of chili or as a standout side at your next barbecue for a memorable meal.

Conclusion

Delightful as it is diverse, this roundup of 18 Spicy Mexican Cornbread recipes offers something for every palate. Whether you’re craving a classic or something with a twist, these dishes promise to spice up your table. We’d love to hear which recipe stole your heart—drop a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest and spread the joy of cooking!

Bella Bacinos