Easy Cheesy Mexican Cornbread (Made from Mix)
This cheesy Mexican cornbread combines sweet and spicy flavors resulting in some of my favorite cornbread! Although you could make this recipe from scratch, I like to make it super quick and easy by starting off with cornbread mix.
Making this recipe is as easy as dumping your ingredients into a mixing bowl and then baking it to perfection in the oven. Let’s jump into how to make this recipe along with some tips that will help you put this yummy recipe on your table!
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Ingredients for Cheesy Mexican Cornbread
1 15 ounce box cornbread mix (I used Krusteaz Honey Cornbread)
1 10 ounce can Rotel tomatoes and chilies (drained)
1 15.25 ounce can whole kernel corn (drained)
¼ cup sour cream
¼ cup melted unsalted butter
1 egg
½ teaspoon cayenne pepper
1 cup (about 4 ounces) shredded cheddar cheese (save ? cup for topping)
Mexican Cornbread Recipe Additions and Substitutions
There are several additions or substitutions you can make to this recipe to really make it your own. I’ve outlined some changes that can be made. However, feel free to experiment with this fun recipe!
Cornbread Mix
I used Krusteaz cornbread mix for the base of my recipe. However, you can use a different brand, like Jiffy, or start with a homemade base. You’ll need to be mindful of the liquid that other recipes and boxed mixes call for as that is what was substituted in my original recipe.
Tomatoes and Chilies
I used canned Rotel tomatoes and chilies in this recipe. However, feel free to add fresh tomatoes, chilies, or peppers to taste. Keep in mind that the canned version adds a lot of moisture to the original recipe. So, if you’re substituting fresh, you may need to add a bit more liquid.
Corn
I used canned corn in my recipe. You can use fresh or frozen with similar results. You can even add in other vegetables.
Cheese
I used freshly grated cheddar cheese in this recipe. You can substitute this with any cheese you’d like. This recipe would go particularly well with pepper jack or cotija cheese. You can also use pre-shredded cheese but it generally doesn’t melt as smoothly.
Sour Cream
The sour cream really makes this recipe moist and smooth. So I don’t recommend leaving it out. However, you could achieve similar results with heavy cream or cream cheese.
Spices
I used cayenne pepper in this recipe. You can use more or less per your taste. You can even add in other Mexican spices like cumin, paprika, pepper powders, chili powder, or whatever you have on hand to dress it up.
How to Make This Easy Mexican Cornbread
Making this cornbread is quick and easy! Here is a step-by-step walkthrough of what you’ll need to do.
Step One
Preheat your oven to 350?. Grease or line your 8×8” or 9×9” pan.
Tip: I like to put a sheet of parchment paper in my pan and leave the sides a little long in order to pull the cornbread out and cut it once it has cooled.
Step Two
Combine all ingredients in a mixing bowl and stir until combined. Reserve about ? of your cheese if you’d like to sprinkle some over the top of your cornbread.
Step Three
Pour your batter into the pan and smooth it out with a knife or spatula.
Step Four
Bake your cornbread for about 45-50 minutes. It is ready when cooked thoroughly and a toothpick can be inserted and come out clean. Since we added a lot of moisture to this recipe, the time will be increased from what it says on your box mix.
Tip: Oven temperatures and elevation can change your cook time from others’ recipes. It’s best to keep an eye on what you’re baking until you become comfortable with the recipe.
Step Five
Once the cornbread is fully cooked, remove it from the oven and top it with the remaining cheese. Wait for it to cool and then remove it from the pan and cut into nine squares (3×3).
Serving Mexican Cornbread
This cornbread is versatile and can go with just about any other Mexican dish. Here are some ideas of what to serve this cheesy dish with:
- Chili
- Soup
- Tacos
- Salad
- Stew
Storing and Preserving Mexican Cornbread
If you have any leftovers, you can store them in an airtight container in the fridge for 2-3 days. You can also freeze this cooked recipe for up to two months. To reheat this recipe simply pop it in the microwave or back in the oven until heated through.
Easy Mexican Cornbread With Cheese and Chilies
Ingredients
- 15 ounce cornbread mix I used Krusteaz Honey Cornbread
- 10 ounce can Rotel tomatoes and chilies drained
- 15.25 ounce can whole kernel corn drained
- 1/4 cup sour cream
- 1/4 cup (1 stick) melted unsalted butter
- 1 egg
- 1/2 teaspoon cayenne pepper
- 1 cup (about 4 ounces) shredded cheddar cheese I prefer freshly shredded, reserve 1/8 cup for topping if desired
Instructions
- Preheat your oven to 350?. Grease or line your 8×8” or 9×9” pan. Tip: I like to put a sheet of parchment paper in my pan and leave the sides a little long in order to pull the cornbread out and cut it once it has cooled.
- Combine all ingredients in a mixing bowl and stir until combined. Reserve about ? of your cheese if you’d like to sprinkle some over the top of your cornbread.
- Pour your batter into the pan and smooth it out with a knife or spatula.
- Bake your cornbread for about 45-50 minutes. It is ready when cooked thoroughly and a toothpick can be inserted and come out clean. Since we added a lot of moisture to this recipe, the time will be increased from what it says on your box mix.Tip: Oven temperatures and elevation can change your cook time from others’ recipes. It’s best to keep an eye on what you’re baking until you become comfortable with the recipe.
- Once the cornbread is fully cooked, remove it from the oven and top it with the remaining cheese. Wait for it to cool and then remove it from the pan and cut into nine squares (3×3).
