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!
How to Make Mexican Cornbread
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. It’s buttery and moist, no dry crumbling cornbread here.
You can make it in a tray or as muffins, just cut the baking time if you’re using a muffin tin. (Take them out when golden brown and a toothpick in the middle comes out dry.) You seriously need to try this amazing cornbread recipe, I promise you’ll love it!
How to Eat Mexican Cornbread
Like I mentioned earlier, I like to eat my Mexican cornbread with chili but it is the perfect side dish for any number of meals. It’s perfect on its own but over the top delicious topped with butter! It’s also delicious topped with green onion for a little extra color and flavor!
To up make this Mexican cornbread a meal, simply add in some cooked ground sausage or beef!
How Freeze Cornbread
If you’ll eat it soon, simply store this bread in an airtight container in the refrigerator for up to three days.
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.
To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. Heat at 350 degrees until warmed through.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
- 1/2 cup butter, melted
- 2/3 cup milk
- 10 ounce can Rotel
- 1 cup corn (canned or frozen, thawed)
- 1 1/2 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
Here are some meals that would go perfectly with this cornbread recipe: