Mexican Cornbread

This Mexican cornbread is rich, savory, and packed with charred corn, lime, and little pockets of melty cheese. It bakes up with crisp edges and a soft, moist center that honestly doesn’t need anything else!

A Quick Look At The Recipe

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Prep Time

20 minutes

Cook Time

1 hour 5 minutes

Total Time

1 hour 25 minutes

Servings

16 servings

Difficulty

Easy, great for weeknight dinners or casual gatherings

Calories *

240 kcal per serving

Technique

Char the corn, whisk wet and dry ingredients separately, then combine and bake in a skillet.

Flavor Profile

Savory, buttery cornbread with bright lime, warm spices, and pockets of melty cheese

* Based on nutrition panel

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I made this with canned corn when I couldn’t find fresh, and it still turned out amazing! The char step really made a difference, and the lime added such a fresh flavor. ⭐⭐⭐⭐⭐

Lauren

I first made this during a stretch when I actually felt inspired to cook—one of those rare, magical weeks where everything sounded good. This mexican cornbread came out of that moment, and now I keep coming back to it whenever I need a reset in the kitchen.

It’s rich, a little tangy, and just interesting enough to feel different without being complicated. This has the same soft, tender crumb as my buttermilk cornbread and cornbread loaf, but with way more flavor layered in. And honestly, if you serve it warm with dinner, it disappears fast.

What are the ingredients in Mexican cornbread?

• Corn: Fresh corn gives the best flavor when charred, but canned corn, cream corn, or cream-style corn all work. Just make sure it’s drained!
• Milk + lime juice: This acts like a quick buttermilk, adding tang and helping tenderize the crumb.
• Cornmeal: Use yellow cornmeal for the best texture and classic flavor. The backbone of any good cornbread—gives it that classic texture.
• All-purpose flour: Keeps the structure balanced so it’s not too crumbly.
• Taco seasoning: Adds warmth and depth without needing a long spice list.
• Unsalted butter: Melted butter keeps the crumb rich and moist.
• Eggs: Provide structure and help bind everything together.
• Queso fresco: Light, crumbly cheese that melts into little pockets throughout the bread.

See the recipe card for full information on ingredients and quantities.

Variations

• Add some heat. Stir in diced jalapeños like my jalapeno cheddar cornbread, green chiles, green onions, or a pinch of cayenne for a spicier version.
• Swap the cheese. Try cheddar cheese or Monterey Jack cheese if queso fresco isn’t available—both melt beautifully. If you’re looking for a tangier version, my sourdough cornbread (coming soon!) is another favorite!
• Make it smoky. Add a bit of smoked paprika or chipotle powder for deeper flavor.

Professional Tips for Mexican Cornbread

• Char the corn properly. Don’t stir constantly—let it sit in the skillet long enough to actually brown. That char is where a lot of the flavor comes from, and it’s what gives this Mexican cornbread that elote-inspired taste.
• Let the batter rest. The 10-minute rest isn’t optional. It hydrates the cornmeal and gives you a softer, more cohesive crumb instead of something gritty or dry.
• Check for doneness early. Start checking around 25 minutes. Ovens vary, and you’re looking for a clean toothpick and a lightly golden top—not overbaked.

How to Make Mexican Cornbread

Use these instructions to make the perfect Mexican cornbread every time! Further details and measurements can be found in the recipe card below.

Step 1: Char the corn. Heat a small amount of oil in a large cast-iron skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until charred, about 5 to 7 minutes. Remove from heat and set aside.

Step 2: Prep the oven. Heat oven to 350°F. Combine milk and lime juice in a measuring cup; let sit for 5 minutes.

Step 3: Mix dry ingredients. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, taco seasoning and salt.

Step 4: Mix wet ingredients. In a separate bowl, whisk together melted butter and eggs. Add milk mixture and stir to combine.

Step 5: Combine batter. Stir wet ingredients into dry ingredients until just combined—don’t overmix.

Step 6: Fold in mix-ins. Gently fold in charred corn and crumbled cheese. Let the batter sit for 10 minutes.

This recipe works best in a 9-inch prepared pan or skillet for even baking.

Step 7: Prepare skillet. Butter the bottom and sides of the cast-iron skillet thoroughly.

Step 8: Bake the cornbread. Pour batter into the prepared skillet and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and serve. Remove from the oven and cool for 15 minutes before slicing. Serve with lime wedges if desired.

Recipe FAQs

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Before You Go

I hope you enjoyed this cozy, savory skillet bake. Check out our other delicious cornbread and quick bread recipes!