recipe for mexican cornbread
The Best recipe for mexican cornbread
I love this recipe because it’s packed with real ingredients—cornmeal, buttermilk, and a touch of cheese—that give it a satisfying texture and a subtle sweetness. It’s a great way to use up extra corn kernels or stale bread, making it a budget-friendly option that also feels nourishing. Plus, it’s naturally gluten-free if you skip the flour, though I usually mix in a little for extra tenderness. It’s the kind of dish that feels like a hug in every bite, whether you’re feeding a crowd or just treating yourself to something familiar and comforting.
Spiced Mexican Cornbread with Tomato Sauce
A hearty, slightly sweet cornbread baked with a tangy tomato sauce for a flavorful twist on a classic. Perfect for breakfast, brunch, or a cozy side dish.
🥘Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp chili powder
👨🍳Directions
-
1
Preheat oven to 425°F. Lightly grease a 9×5-inch loaf pan. -
2
In a large bowl, whisk together cornmeal, flour, salt, smoked paprika, cumin, and black pepper. -
3
Pour buttermilk into the dry ingredients and stir until just combined. Do not overmix. -
4
In a small bowl, heat tomato sauce with garlic and olive oil until warm. Stir in chili powder. -
5
Pour the tomato sauce mixture evenly over the cornbread batter in the loaf pan. -
6
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Loaf pan (9×5-inch)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spiced Mexican Cornbread with Tomato Sauce Works
❓ Frequently Asked Questions About Spiced Mexican Cornbread with Tomato Sauce
What’s the best way to keep Mexican corn bread soft and moist?
To maintain softness, let the bread cool slightly after baking (about 5 minutes) before slicing. Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to three days. For extra freshness, reheat in a 350°F oven for 5–7 minutes until warm.
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Can I substitute cornmeal for polenta in this recipe?
Yes, but adjust the liquid slightly. Cornmeal has a finer texture, so reduce the water by ¼ cup (about 60ml) to prevent a gummy consistency. If using polenta, increase the water by ¼ cup to mimic the cornmeal’s denser bite.
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What if I don’t have a Dutch oven, and I still want that crispy top?
A heavy cast-iron skillet works just as well. Place it on a preheated 450°F oven for 10 minutes before adding the batter. For even browning, broil for 2–3 minutes at the end, watching closely to avoid burning.
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Is it okay to add cheese or other toppings to the batter?
Traditionally, the batter is plain, but you can stir in shredded cheese (cheddar, Monterey Jack) or a sprinkle of chili powder or jalapeños for flavor. Avoid overmixing—fold in toppings gently to keep the texture tender.
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How do I know when the corn bread is fully cooked?
The edges should be golden brown, and the center should reach 190°F (93°C) on an instant-read thermometer. Press the top gently—if it springs back, it’s done. If not, bake for another 5–10 minutes.
