Buttermilk mexican cornbread stirs sweet corn, diced green pepper, onion, and shredded cheese into a tangy cornmeal batter, then bakes it in a sizzling cast iron skillet until the crust turns golden and crunchy and the inside stays moist, cheesy, and gently spicy.
The batter mixes in one bowl in about fifteen minutes. Pouring it into a hot, oiled skillet gives the bottom and edges a deep, crisp crust, and a pinch of red pepper adds just enough warmth to make this a favorite beside chili, soup, or barbecue.
Table of Contents
Why This Buttermilk Mexican Cornbread Recipe Works
A hot skillet builds the crust. Heating the oil in the pan before the batter goes in fries the edges on contact, which gives the cornbread its signature crunch.
Buttermilk keeps the crumb tender. Its acid reacts with the leavening to lift the batter, and it adds a mild tang that balances the sweet corn and the cheese.
Vegetables add moisture and flavor. Corn, green pepper, and onion bake into the batter, so every slice has little pockets of sweetness, color, and texture.
Ingredients for Buttermilk Mexican Cornbread
- You need one cup of flour, one cup of white cornmeal, two teaspoons of baking powder, half a teaspoon of baking soda, half a teaspoon of salt, and half a teaspoon of ground red pepper.
- You also need one cup of buttermilk, two eggs, half a cup of oil, a fifteen ounce can of Mexican style corn, half a cup each of diced onion and green pepper, and one cup of shredded cheese.
White cornmeal: It gives a fine, tender crumb. Yellow cornmeal works too and adds a little more color and a stronger corn flavor.
Buttermilk: Use it at room temperature so it blends smoothly. Regular milk with a spoonful of vinegar can stand in.
Mexican style corn: Drain it well and pat it dry, since extra liquid makes the center heavy and wet.
Shredded cheese: Sharp cheddar or a Mexican blend both melt well. Shred it from a block for a smooth melt.
Oil for the skillet: A tablespoon of hot oil in the pan is what makes the crust crisp, so do not skip it.
How to Make Buttermilk Mexican Cornbread
1. Heat the skillet. Place a ten inch cast iron skillet with one tablespoon of oil in the oven and heat the oven to 400 degrees F.
2. Mix the dry ingredients. Whisk the flour, cornmeal, baking powder, baking soda, salt, and red pepper in a large bowl.
3. Mix the wet ingredients. Whisk the buttermilk, eggs, and oil together, then pour them into the dry mixture and stir until just combined.
4. Fold in the extras. Fold in the corn, onion, green pepper, and cheese until evenly spread through the batter.
5. Bake. Pour the batter into the hot skillet and bake for thirty to thirty five minutes, until the top is golden and a toothpick comes out clean.
6. Rest and slice. Let the cornbread cool for five minutes, then cut it into wedges and serve warm.
How to Serve Buttermilk Mexican Cornbread
Serve warm wedges with butter, honey, or a spoonful of salsa. The cornbread is a natural partner for homemade baked beans and chuck roast beef stew, while creamy buttermilk coleslaw and creamy pumpkin soup round out a simple supper.
How to Store and Reheat Buttermilk Mexican Cornbread
Cool the cornbread completely, then wrap it tightly and keep it at room temperature for one day or in the refrigerator for up to four days because of the cheese. Reheat wedges in the oven at 350 degrees F for about ten minutes to restore the crisp edges. Freeze slices for up to two months.
Tips and Variations for Buttermilk Mexican Cornbread
Flag the allergens. This cornbread contains wheat, milk, and egg, so label it clearly for guests with allergies.
Do not taste raw batter. Do not taste the raw batter, because it contains raw egg and uncooked flour.
Preheat the pan. A truly hot skillet is the secret to a crisp crust, so let it heat with the oven.
Handle with care. The skillet and its handle stay very hot, so use oven mitts when you take it out.
Do not overmix. Stir only until no dry flour remains, because overmixing makes the cornbread tough.
Adjust the heat. Add diced jalapeno or a pinch of cayenne for more spice, or leave out the red pepper for a milder loaf.
Use a baking dish. Without a skillet, a nine inch square pan works, though the crust will be softer.
Check trusted guidance. Read the Texas AgriLife Extension food safety guide for safe storage of baked goods.
Frequently Asked Questions About Buttermilk Mexican Cornbread
Can I make buttermilk mexican cornbread without a cast iron skillet?
Yes. Use a nine inch square pan, grease it well, and expect a softer crust.
Why is my buttermilk mexican cornbread dry?
Overbaking or too much cornmeal is the usual cause. Pull the pan when a toothpick comes out clean.
Can I freeze buttermilk mexican cornbread?
Yes. Wrap slices tightly and freeze for up to two months, then reheat them in a warm oven.
Can I make it spicier?
Yes. Add a diced jalapeno or a spoonful of chopped green chiles to the batter.
Can I use yellow cornmeal?
Yes. Yellow cornmeal works in the same amount and gives a slightly stronger corn flavor.
Buttermilk Mexican Cornbread
Equipment
- Ten inch cast iron skillet
- Mixing bowl
- Whisk
- Oven mitts
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 1 cup white cornmeal
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground red pepper
- 1 cup buttermilk room temperature
- 2 large eggs
- ½ cup vegetable oil plus 1 tablespoon for the skillet
- 15 oz Mexican style corn one can, drained
- ½ cup diced onion
- ½ cup diced green pepper
- 1 cup shredded cheddar cheese
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F with an oiled skillet inside.
- Dry. Whisk the flour, cornmeal, leavening, salt, and red pepper.
- Wet. Whisk the buttermilk, eggs, and oil and stir into the dry mix.
- Fold. Fold in the corn, onion, green pepper, and cheese.
- Bake. Pour into the hot skillet and bake thirty to thirty five minutes.
