I recently made this amazing and easy mexican cornbread. My Nana gave me the recipe from a friend of hers named Jackie.
I heard of mexican cornbread before but it never interested me but now I was curious. The recipe looked easy enough so I decided to try it.
And I’m so glad I did! It’s cheesy, meaty and spicy! What’s not to like?
This recipe was very spicy which we like however if you’re especially sensitive to spicy food there are ways to lower the spice factor which I will explain later.
These pinto beans are a perfect side to serve with the cornbread.
If you’ve never had mexican cornbread you’re in for a real treat! Keep reading to find out how to make it.
I wasn’t sure if my husband was going to like this or not. I’ve made hot water cornbread and regular old baked cornbread but nothing like this before.
Well he ended up eating over half of it by himself so its safe to say he loved it! He even asked me to make it again in the next few days. I think it’s safe to say that this is his new favorite meal.
Mexican Cornbread Ingredients
- 2 boxes of Jiffy corn muffin mix
- 2 eggs
- 2/3 cup of milk
- 14 oz. can of cream style corn
- 2 lbs. of hot sausage
- 16 oz. hot sauce
- 2 small cans of diced jalapenos
- 1 small onion (diced)
- 3 cups of shredded sharp cheddar cheese
Easy Mexican Cornbread Recipe Steps
The first thing you have to do is fry the sausage. This the most time consuming part.
I used hot sausage but you can definitely use a mild one to tone down the spiciness of this dish.
I like to fry it to the point that it starts to caramelize a bit. Once done transfer the sausage to a paper towel lined plate to drain.
Mix together the corn muffin mix, eggs, milk and cream style corn in a large mixing bowl.
Preheat your oven to 350 and spray a 9×13 inch casserole dish with cooking spray.
Pour half of the cornbread mixture into the dish and spread it out evenly.
Now add the sausage in an even layer on top of the cornbread mixture.
Add the diced onion, hot sauce and diced jalapenos.
Make sure to spread out the ingredients in an even layer.
Now top with 3 cups of shredded cheese.
Top with the remaining half of the cornbread mixture. You can use a spoon to help spread it out evenly. Bake it for about 40 minutes,
It should come out a golden color as shown below.
If you wait for it cool down it will be so much easier to cut into but it smelled so good that I couldn’t help myself. And it was very much worth it!
This was my first introduction to Mexican cornbread and I can’t believe I waited so long to try it. I had heard of it many times before but I didn’t know it was this good!
Mexican Cornbread Tips
- Replace the hot sausage with mild sausage if you’re sensitive to spicy foods
- Substitute the hot sauce with a mild sauce to tone down the spice level.
- Replace the diced jalapenos with diced green chiles to tone down the spice level even more.
Easy Mexican Cornbread
This crazy delicious Mexican cornbread is the perfect dish to bring to any get together. It works as a side dish or even as a main dish and it makes for awesome leftovers! Make it soon and I promise you won’t regret it!
I hope you enjoyed this recipe. If you don’t mind I’d love if you could rate it down below. Thank you so much for visiting! See you soon!
Easy Mexican Cornbread Recipe
These easy Mexican cornbread is great as a side dish or even as the main dish.
- 2 boxes Jiffy corn muffin mix
- 2 eggs
- 2/3 cup milk
- 14 oz can cream style corn
- 2 lbs hot sausage
- 16 oz hot sauce
- 2 small cans diced jalapenos drained
- 1 onion diced
- 3 cups shredded sharp cheddar cheese
Fry the 2 lbs of sausage in a skillet then transfer to a paper towel lined plate to drain.
In a a large mixing bowl mix the corn muffin mix, eggs, milk and cream style corn together well.
preheat oven to 350 and spray a 9 by 13 inch casserole dish with cooking spray.
Fill the bottom of the casserole dish with half of the corn muffin mixture. Make sure it is spread out evenly.
Top with the sausage, onion, hot sauce and diced jalapenos.
Top with the shredded cheese.
Top with the remaining half of the corn bread mixture. Use a spoon to help spread it out if needed.
Bake for about 40 minutes. It should be a golden color when done.
Let cool for about 10 minutes before cutting. Then serve and enjoy!
Check out these other amazing cornbread recipes
Jalapeno bacon cheddar cornbread – Garlic and Zest
Easy Skillet Cornbread – Bowl Me Over