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
This is a brief summary of the recipe. Jump to the recipe to get the full details.
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
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
Why You Will Love This
- Bold, savory flavor. The taco seasoning, lime juice, and cheese give this cornbread a punchy, satisfying taste that stands on its own.
- Perfect texture contrast. Crisp edges from the skillet with a soft, moist center—very similar to the magic in this brown butter apple crisp skillet muffin bread.
- Flexible ingredients. Fresh or canned corn both work, so you can make it year-round.
Table of Contents
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 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
Mexican cornbread includes mix-ins like corn, cheese, and spices such as taco seasoning or peppers, while regular cornbread is typically simpler and more neutral in flavor. The added ingredients make Mexican cornbread more savory, moist, and layered in flavor compared to classic cornbread.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
It pairs perfectly with chili, soups, or grilled meats. I especially love serving this alongside something hearty like black bean enchiladas or my chile relleno recipe. Don’t get me wrong, it also works as a standalone snack!
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Mexican Cornbread
Ingredients
- 1 cup corn, about 2 ears, or 1 cup drained canned corn
- 1 ½ cups milk
- 1 tablespoon lime juice
- 1 ½ cups unbleached all-purpose flour
- 1 ½ cups cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon taco seasoning
- 1 ½ teaspoons kosher salt
- ¾ cup unsalted butter, melted and cooled
- 3 large eggs
- 1 cup queso fresco, crumbled
- lime wedges, for serving (optional)
Instructions
- Heat oil in a skillet and char corn for 5–7 minutes; set aside.
- Preheat the oven to 350°F. Mix milk and lime juice; rest 5 minutes.
- Whisk dry ingredients in a large bowl.
- Whisk butter, eggs, and milk mixture in another bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in corn and cheese; rest batter for 10 minutes.
- Butter a cast-iron skillet and pour in batter.
- Bake for 30 minutes until a toothpick comes out clean.
- Cool 15 minutes before slicing and serving.
Notes
- Yield – 16 servings
- Technique – Letting the batter rest helps hydrate the cornmeal for a softer crumb.
- Variations – Add jalapeños or swap cheeses as desired.
- Storage – Store at room temperature for 2 days or refrigerate up to 5 days. Freeze for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this cozy, savory skillet bake. Check out our other delicious cornbread and quick bread recipes!
I’m OBSESSED with Mexican corn like this and to turn it into cornbread is genius. Going to make this with some chili very very soon!
I sometimes feel that way–and then all of a sudden am full of ideas that I don’t have nearly enough time to execute (that’s what a notepad is for, but I tend to forget that type of thing). These cornbread is perfection! Love the addition of cheese, you never go wrong with that.
I know just how you feel about being uninspired. I’ve been a victim of that too, lately. It’s great to have easy and delicious dishes like this cornbread in your arsenal to get you through without ODing on mac & cheese. In my book, cornbread always hits the spot!
Charred corn, cheese, lime and carbs…..heck, yes!! So making this with my next batch of chili.
Lookit that cheese and corn! Chutzpah it up, lady, this cornbread’s amazing!
I love corn bread. I discovered this love when I could not eat much solids and need something for soup. I love the idea of roasting the corn in pan before hand and addition of taco seasoning? Genius!
The simple bread bakes are sometimes the best.
Oh lordy, does this look delicious! I have a weakness for any recipe that has any sort of Mexican flavoring. Yum!
Oh I love this! My boys would love this! I am definitely making this! We do quick elote in a skillet by combining canned corn, mayo, butter, queso fresco and a dash of chili powder on top.
Isn’t skillet cornbread the best?! This sounds awesome!
Oooo–I love it! Non-sweet cornbread rocks and I like the extra zip. Jerry will, too, and I’m a-betting a certain girl and guy I know will also want this. I’m fattening up my husband after his fiasco, so I’ll make this next week with that chili you suggested. Have a good weekend. 🙂