This Mexican Cornbread goes great with Tex-Mex dishes.  Try it with Chicken Tortilla soup, chili, enchiladas, or even a simple taco ring.


Mexican Cornbread


I know what you are thinking “Here she goes again with another Cornbread recipe.”  Well, I do love cornbread for many reasons.  It is not only a great side dish that goes with all sorts of southern foods, but it can also be a meal with the right ingredients like in this Mexican Cornbread.

I use my basic buttermilk cornbread recipe to make this Mexican cornbread. Instead of the buttermilk, I added a can of corn, Mexican cheese, and some salsa.  It is moist and delicious.  In 2011, I read that Little Rock, AR along with South Pittsburg, TN, and Mansfield, Indiana celebrated their love for Cornbread by having a Cornbread Festival.  I guess that I am not the only one who loves Cornbread.  I have several other cornbread recipes that I cannot wait to share with you. 

Mexican Cornbread





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Mexican Cornbread

Prep Time5 hrs 28 mins
Cook Time50 mins
Course: bread
Cuisine: Mexican
Author: Diane Roark@Recipes for our Daily Bread


  • 1 cup plain cornmeal not cornmeal mix
  • 3/4 cup all-purpose flour
  • 1 TB baking powder
  • 1 tablespoon Mexican seasoning
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 2 beaten eggs beaten
  • 1 can corn drained
  • 3/4 cup salsa
  • 3/4 cup Mexican shredded cheese


  • Combine flour, cornmeal, salt, sugar, and baking powder.
  • Stir in salsa, eggs, corn and cheese.
  • Bake in a cast iron skillet.
  • Bake 325 degrees about 50 minutes or until golden brown.




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