Fiesta Cornbread a Spicy Southwest Delight

Fiesta Mexican Cornbread Recipe A Taste of the Southwest

By Chef BakerAugust 29, 2025

Table of Contents

Recipe Introduction

Ever found yourself craving something comforting, yet with a kick? Let's talk about my Mexican cornbread recipe . Seriously, have you ever tried southwest cornbread recipe? I'm not exaggerating when I say it's like a fiesta in your mouth.

This isn’t your grandma's plain ol' cornbread. This recipe is inspired by the tastes of the Southwest. Think vibrant, spicy, and oh-so-cheesy.

It’s easy mexican cornbread at its finest. It takes about 20 minutes to prep and 30- 35 minutes to bake.

This mexican cornbread with cheese recipe should serve 8-10 people!

Why You Need This Cornbread in Your Life

Honestly, this cheesy mexican cornbread recipe is a hug in food form. Plus, the cornmeal gives you a bit of fiber, which is always a good thing, innit? Serve it alongside chili or BBQ.

It is the perfect cornbread chili side . It makes any meal feel special. I also think its a perfect spicy cornbread recipe , not only because you can add extra chili.

What makes it stand out? The combination of sweet corn, spicy green chilies, and gooey cheddar is unreal. I love the contrast of textures, too the slightly crunchy edges and the soft, moist center.

Have you ever had a cast iron mexican cornbread ? If you have, you know what I mean!

Let's Talk Ingredients: The Southwest Dream Team

Ready to dive in? Let's gather the goods.

Ingredients & Equipment for Your Fiesta Cornbread

Alright, let's talk ingredients. We're diving into the heart of this mexican cornbread recipe and figuring out what you'll need to make some easy mexican cornbread .

Trust me, it's easier than finding a decent parking spot on a Saturday!

Main Ingredients

Okay, grab your measuring cups and spoons. We need:

1 cup (120g) all-purpose flour
1 cup (150g) yellow cornmeal
1/4 cup (50g) granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup (240ml) milk
1/4 cup (60ml) vegetable oil
1 large egg
1 cup corn kernels
1/2 cup (60g) shredded cheddar cheese
1/4 cup (30g) chopped green onions
1 (4 ounce/113g) can diced green chilies

The cornmeal? Go for stone ground if you can. It adds such a lovely texture. And for the cheese, a good sharp cheddar gives that cheesy mexican cornbread recipe exactly what it needs!

Seasoning Notes: Southwest Style

This isn't just any cornbread; it's a southwest cornbread recipe ! The diced green chilies are the key. They bring the heat.

Adjust them to your liking. If you want a spicy cornbread recipe , add a pinch of cayenne pepper.

For a little extra oomph, try a dash of cumin or chili powder. It enhances the flavor. Honestly, sometimes I even throw in a little garlic powder for extra zing! Consider it a secret ingredient !

Equipment Needed

You don't need fancy gadgets. Just a few basics:

9 inch cast iron skillet or 9 inch square baking pan
Large mixing bowl
Whisk
Measuring cups and spoons
Oven mitts

Seriously, a cast iron mexican cornbread is the best because of that crispy crust you get. However, any baking pan works.

If you don't have a whisk, a fork will do. It's not a competition, you know? I've even used a spoon in a pinch.

Fiesta Cornbread: Cook Like a Pro

Honestly, who doesn’t love cornbread? It’s like a warm hug in bread form. But, let’s be real, plain cornbread can be a bit… well, boring.

That's where this mexican cornbread recipe comes in. It’s like taking your taste buds on a mini vacay to the Southwest!

Prep Steps: Mise en Place Magic

First things first. Get your mise en place sorted! Chop your green onions. Measure out your dry ingredients. Drain those green chilies.

It will save you a mountain of stress. Trust me on this. Preheating the oven to 400° F ( 200° C/Gas Mark 6) and greasing your 9 inch cast iron skillet.

Oh my gosh, cast iron makes a huge difference for a crispy crust!.

Southwest Spicy magic on the making

Whisk together 1 cup (120g) of flour, 1 cup (150g) cornmeal, 1/4 cup (50g) sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
In a separate bowl, whisk together 1 cup (240ml) milk, 1/4 cup (60ml) oil, and 1 beaten egg.
Pour the wet into the dry. Mix until just combined. Don't overmix, seriously, just don't.
Gently fold in 1 cup corn kernels, 1/2 cup (60g) cheddar cheese, 1/4 cup (30g) green onions, and 1 (4 ounce/113g) can of chilies.
Pour that beautiful batter into your skillet. Sprinkle with more cheese if you're feeling extra cheesy mexican cornbread recipe
Bake for 30- 35 minutes . Stick a toothpick in. If it comes out clean, you're golden.

Pro Tips for a Fiesta in Your Mouth

Spice it up! Want spicy cornbread recipe ? Add a pinch of cayenne, or use hot chilies.
Don't have a cast iron? A 9 inch baking pan works fine. But, seriously, get a cast iron!
make-ahead? Absolutely! Bake it a day before, then warm it up before serving.

This easy mexican cornbread is perfect with chili. Or maybe some soup, or even just on its own. The southwest cornbread recipe will become a family favorite in no time! Enjoy the cornbread with green chilies and cheese.

This recipe also works great as a cornbread chili side . What a blast!. You can even give it a mexican street corn cornbread flair.

Recipe Notes for Your Fiesta Cornbread

Right, let's dive into some extra bits about this mexican cornbread recipe ! I want to share some ideas and tips that I've picked up over the years making this beauty.

Honestly, these little extras can really take your southwest cornbread recipe to the next level. Trust me!

Presentation Perfection

Okay, first impressions count, yeah? So, think about plating. A slice of warm, golden cheesy mexican cornbread recipe looks amazing on a rustic wooden board.

Sprinkle with a little extra chopped green onion for that extra oomph . Serve with a dollop of sour cream or guacamole.

Also, this cornbread chili side it's absolutely delicious! If you're feeling fancy, add a sprig of fresh coriander. Drinks wise, I always think a cool Mexican beer or even a simple limeade works a treat!

Storing Your Spicy Masterpiece

Right then, got leftovers? Store that spicy cornbread recipe properly! Once cooled, wrap the cornbread tightly in cling film or foil.

This will stop it from drying out. Pop it in the fridge. It'll happily keep for about 3 days. For longer storage, you can freeze it.

Wrap individual slices in foil, then place in a freezer bag. It will last for up to 2 months. Defrost fully before reheating.

To reheat, just warm it up in the oven at 350° F ( 175° C) for about 10- 15 minutes.

Make it taste like freshly baked easy mexican cornbread !

Funky Cornbread Variations

Honestly? This recipe is your blank canvas. Feeling adventurous? Add some crispy bacon bits. Or how about some roasted red peppers? If you're vegan, use plant based milk and cheese alternatives to have some unique cornbread variations .

You can make this a mexican street corn cornbread , adding some mayo and cotija cheese once is baked. For gluten-free folks, simply swap the flour for a gluten-free blend.

Easy peasy! For a more spicy cornbread recipe , increase the amount of green chilies or add a pinch of cayenne pepper.

Nutrition Know How

So, let's talk numbers. Each slice of this mexican cornbread with cheese is roughly around 250-300 calories. It gives you a good boost of carbs for energy and some protein from the cheese and egg.

It's also packed with fibre from the cornmeal and corn. Remember though, this is a treat! So, enjoy in moderation.

But, hey, you knew that already, right? Also if you have a cast iron mexican cornbread , it will add iron to your diet.

So, there you have it! A few extra bits to help you create the perfect southwest cornbread recipe . Don't be afraid to experiment and make it your own.

Get in the kitchen and have some fun! I just know your friends and family are going to love this mexican cornbread recipe .

Happy baking!

Frequently Asked Questions

What makes this recipe a "Mexican" cornbread recipe and not just regular cornbread?

Great question! This isn't your grandma's plain cornbread, that's for sure. The "Mexican" part comes from the addition of ingredients like corn kernels, diced green chilies, and cheddar cheese, which are all common in Southwestern and Mexican cuisine.

They add a savory, slightly spicy flavor that elevates it beyond a standard cornbread, like adding a bit of cheeky spice to your regular tea.

Can I adjust the spice level in this Mexican cornbread recipe? I'm not a massive fan of super hot food.

Absolutely! Spice is a personal thing, like choosing between Marmite and Vegemite. You can easily control the heat by using mild diced green chilies or even reducing the amount called for in the recipe. For a milder flavor, you can also remove the seeds and membranes from the chilies before adding them.

A pinch of cayenne pepper can also add a kick, but you can of course keep that out.

My Mexican cornbread recipe turned out a little dry. What did I do wrong?

Dry cornbread is no fun, is it? Overbaking is the most common culprit. Try reducing the baking time by a few minutes or lowering the oven temperature slightly. Also, avoid overmixing the batter, as this develops the gluten and can make the cornbread tough and dry.

Adding a tablespoon or two of sour cream or plain yogurt to the batter can also help add moisture.

How long does Mexican cornbread last, and what's the best way to store it?

This cornbread is usually best enjoyed within 2-3 days. To store, wrap it tightly in plastic wrap or foil and keep it at room temperature. For longer storage (up to a week), you can refrigerate it. Reheat in the oven or microwave before serving a little butter on top is always a good shout!

Can I make this Mexican cornbread recipe ahead of time?

You can! The batter can be prepared up to a day in advance and stored in the refrigerator. Just give it a good stir before pouring it into the pan and baking. Alternatively, you can bake the cornbread and then reheat it before serving. Either way, your friends at the "Bake Off" will be really impressed!

Is there a healthier version of this Mexican cornbread recipe?

Yes, you can make some healthier swaps. Use whole wheat flour instead of all-purpose flour for added fiber. Reduce the sugar, or substitute it with a natural sweetener like honey or maple syrup. Using unsweetened applesauce for the oil can also cut down on fat.

Finally, using skim milk can remove some of the calories and fat as well.