This easy Mexican Cornbread recipe is the best cornbread recipe I've ever tried! With spicy green chilis and delicious cheese, you'll never settle for plain cornbread mix again!
One of my very favorite meals to make is chili. I love experimenting with new recipes and variations and I always, always, always make cornbread on the side. Like my chili, I like to experiment with my cornbread recipes. My latest creation is not your run of the mill Southern cornbread, no way. This Cheesy Spicy Mexican Cornbread is full of spices, cheese and packed with flavor. It truly is an absolute winner!
Why I love this recipe
This is regular old cornbread on steroids. It mixes up in one bowl injust minutes!
The Mexican cornbread starts with that Jiffy Cornbread Mix we all know and love, but then it's jam-packed with cheese and corn and a little extra spice in the form of Rotel tomatoes with chilis. Because it is so buttery and moist, you don't have to worry about dry crumbling cornbread here.
- Jiffy cornbread mix
- melted butter
- 10 oz can Rotel Diced Tomatoes and Green Chiles
- shredded Mexican cheese
Step by step
It's almost too easy to list out step by step!
- Mix all ingredients in a bowl.
- Transfer the batter to an 8 by 8 inch pan (grease or spray with nonstick spray first!)
- Bake for 30 minutes and serve!
This is a fun recipe to experiment with, it's hard to mess it up!
- Make it in a tray or as muffins, just cut the baking time if you're using a muffin tin instead of a baking dish. (Take them out when golden brown and a toothpick in the middle comes out dry.)
- Adjust the spice of the bread by adding chopped jalapeños or varying the spice of the Rotel you add to the Jiffy mix.
- Change up the cheese-cheddar cheese, colby jack, or pepper jack cheese would all be great options!
- To up make this Mexican cornbread a meal on its own, simply add a protein like black beans, cooked ground sausage or ground beef (maybe even add in some taco seasoning!)
- Use a cast iron skillet instead of a baking dish (watch for doneness.)
- Substitute buttermilk for the milk in the recipe.
- Use cream style corn instead of regular corn.
Like I mentioned earlier, I like to eat my Mexican cornbread with regular chili or white chicken chili but it is the perfect side dish for any number of meals. You could also serve it on New Year's Day with Hoppin' John and collards for good luck.
It's perfect on its own but over the top delicious topped with butter or a dollop of sour cream! It's also delicious topped with green onion for a little extra color and flavor!
Leftovers: If you'll eat it soon, simply store this bread in an airtight container in the refrigerator for up to three days.
Freeze: You CAN freeze this cornbread! To do so, wrap tightly in plastic wrap and store in a heavy-duty freezer bag. You can freeze this cornbread up to two months.
Reheat: To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. Heat at 350 degrees until warmed through.
Here are some other meals that would go perfectly with this cornbread recipe:
If you try this recipe please comment and rate it below, I love hearing from you!Print
An easy recipe for cheesy Mexican cornbread using cornbread mix! Made with tomatoes, chilis, plenty of cheese, and corn, it's moist, delicious, and just spicy enough to add a kick!
- 2 boxes Jiffy cornbread mix
- 2 eggs
- ½ cup butter, melted
- ⅔ cup milk
- 10 ounce can Rotel (do not drain)
- 1 cup corn (canned and drained or frozen and thawed)
- 1 ½ cup shredded Mexican cheese
- Preheat oven to 350 degrees.
- Spray an 8 by 8 inch pan with nonstick spray.
- In a large bowl combine all ingredients and stir well to blend.
- Pour into prepared pan.
- Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Keywords: cornbread, spicy cornbread, Mexican cornbread, cheesy cornbread