Mexican Corn Bread Recipe

I’ve always loved making cornbread, but sometimes it needs an upgrade for a family dinner. This mexican corn bread recipe takes a classic side dish and transforms it with a molten queso core, giving you that perfect crispy edge and gooey center. It’s a true crowd-pleaser and one of my favorite easy dinner ideas because it pairs with almost everything. The secret to this recipe is the hidden layer of roasted poblano peppers and melted cheese, making every slice a satisfying surprise. I developed this version to be straightforward, so you can easily pull off a flavorful meal with this incredible mexican corn bread recipe without fuss.

Ingredients

• 2 large poblano peppers: Roast, peel, and seed these peppers before dicing them finely. Poblanos provide a mild, smoky flavor without significant heat; for more heat, leave some seeds in. Reserve 1 tablespoon of the diced pepper for a fresh garnish.
• 200 g (1 ½ cups) fine yellow cornmeal: Fine cornmeal results in a lighter, more tender crumb compared to coarse-ground varieties. The cornmeal provides the foundational texture and flavor of the cornbread. Ensure you are using cornmeal, not corn flour or masa harina, for the correct consistency.
• 150 g (1 cup) all-purpose flour: All-purpose flour gives structure and prevents the cornbread from being too crumbly. This combination of flour and cornmeal creates the classic soft-yet-firm texture.
• 25 g (2 tablespoons) granulated sugar: A small amount of sugar balances the savory ingredients and enhances the corn flavor. Adjust slightly based on personal preference for sweetness, but avoid removing it entirely for best results.
• 10 g (2 teaspoons) baking powder and 5 g (1 teaspoon) baking soda: Baking powder provides initial lift and volume, while baking soda reacts with the acidic buttermilk to create a tender crumb. Ensure both leavening agents are fresh and active for the best rise.
• 5 g (1 teaspoon) fine sea salt: Salt enhances all the flavors in the cornbread and balances the sweetness. Using fine salt helps ensure it dissolves quickly and distributes evenly.
• 240 ml (1 cup) buttermilk: Buttermilk adds moisture, tanginess, and helps activate the baking soda for a tender crumb. If unavailable, use regular milk mixed with 1 tablespoon of white vinegar or lemon juice; let stand for 5 minutes before using.
• 2 large eggs: Eggs bind the ingredients together and provide richness and structure. Use room-temperature eggs to ensure they incorporate smoothly into the batter.
• 120 ml (½ cup) neutral-flavored oil: Oil provides moisture and keeps the cornbread tender and non-crumbly. Canola or sunflower oil are excellent choices; avoid strong-tasting oils like olive oil.
• 200 g (7 ounces) Oaxaca cheese, shredded: Oaxaca cheese melts smoothly and creates long, stringy pulls, ideal for a molten layer. If Oaxaca is unavailable, use high-quality Monterey Jack or another good melting cheese like Colby Jack.
• 2 g (½ teaspoon) ground cumin: Cumin adds an essential warm, earthy note to the queso layer, complementing the poblanos. A small amount adds depth without overpowering the other flavors.
• 15 ml (1 tablespoon) whole milk (optional): This is only used if needed to help create a smoother consistency for the molten queso layer. The amount may vary depending on the specific moisture level of your cheese.
• 15 g (¼ cup) fresh cilantro, chopped: Cilantro adds a fresh, bright flavor and color contrast to the finished dish. Use as a garnish for presentation and added flavor.

Instructions

Here is how to make this delicious mexican corn bread recipe with a molten queso layer. Follow these steps carefully for the best results, ensuring your cheese layer is gooey and perfect every time.

1. 1. Preheat oven and prepare pan: Preheat your oven to 190°C (375°F). Lightly grease a 23×23 cm (9×9 inch) square baking dish to prevent sticking. Ensure the rack is in the center of the oven for even heat distribution.
2. 2. Prepare the poblano peppers: Place the roasted, peeled, and seeded poblano peppers on a cutting board and finely dice them. Set aside 1 tablespoon of diced poblano for the garnish later. Finely dicing helps them integrate smoothly into the cheese layer.
3. 3. Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined. Whisking thoroughly ensures the leavening agents are evenly distributed, leading to a consistent rise.
4. 4. Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, and neutral oil until smooth. Make sure the eggs are fully incorporated into the mixture before adding to the dry ingredients.
5. 5. Mix the batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; it’s okay if the batter is a little lumpy. Do not overmix, as this can develop the gluten and result in a dense, tough cornbread.
6. 6. Prepare the molten queso layer: To prepare the molten queso layer for this mexican corn bread recipe, combine the shredded Oaxaca cheese, the majority of the diced poblano peppers, ground cumin, and the optional milk in a small saucepan. Heat over low heat, stirring constantly, until the cheese is fully melted and forms a smooth, gooey, stretchable mixture. Remove from heat immediately once fully melted to prevent seizing. If the cheese looks oily or starts to separate, immediately remove from heat and stir vigorously; add a splash of milk if needed to smooth out the texture.
7. 7. Assemble and layer: Pour half of the cornbread batter into the prepared baking dish, spreading it evenly. Carefully spoon the molten poblano queso mixture over the batter, leaving a small border around the edges. Gently pour the remaining cornbread batter over the queso layer, carefully spreading it to cover completely.
8. 8. Bake: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the cornbread (avoiding the cheese layer) comes out clean. The exact time may vary depending on your oven; check doneness near the end of the time range. If the top browns too quickly, cover loosely with foil for the remaining bake time.
9. 9. Cool and garnish: Let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack to cool slightly further. Slice the warm cornbread into squares or wedges. Garnish each slice with a sprinkle of fresh chopped cilantro and the reserved finely diced poblano peppers on top, creating a fresh, textural contrast. This truly elevates the presentation for this amazing mexican corn bread recipe.

Serving Suggestions and Pairings

This hearty mexican corn bread recipe is robust enough to stand on its own as a quick meal idea, but it truly shines when paired with other Tex-Mex or barbecue favorites. This specific mexican corn bread recipe is a versatile side dish for many family dinners.

• Chili and Soup: Classic pairings include a rich chili con carne (especially slow cooker chili) or a thick, chunky white chicken chili. It’s also fantastic with simple tomato soup or hearty black bean soup for a vegetarian option.
• Grill Favorites: Serve it alongside simple grilled chicken or steak, or use it as a side for a barbecue feast with slow-smoked ribs.
• Salads and Bowls: Try serving slices next to a large, fresh salad topped with black beans and avocado for a complete and healthy meal.

Tips for a Perfect Cheesy Layer

The molten layer is what elevates this mexican corn bread recipe, so getting the cheese consistency right is key to success. The secret to a perfect cheesy layer lies in selecting the right cheese and careful temperature control during preparation.

• Right Cheese Choice: Oaxaca cheese is ideal due to its excellent melting properties and mild, buttery flavor. If substituting, choose Monterey Jack over cheddar for similar melt and stretch.
• Temperature Control: When heating the cheese mixture on the stove, keep the heat low and stir constantly. Overheating cheese will cause it to seize and become grainy or oily. Remove from heat immediately once fully melted.
• Layering Technique: To create a defined layer, ensure you spread the queso gently over the first cornbread layer, leaving a small gap around the edges. This prevents the cheese from sticking to the pan sides and keeps it centered.

Make-Ahead and Storage

This mexican corn bread recipe makes great leftovers for quick meals, and it’s suitable for meal prep. The unbaked cornbread batter can be prepared up to a day in advance and stored in the refrigerator in an airtight container.

• Pro Tip for Make-Ahead: If preparing the batter in advance, add the baking soda and baking powder only just before baking. This ensures the best rise and texture when it finally goes into the oven.
• Storing Leftovers: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Reheating: To reheat, microwave individual slices for 20-30 seconds. For larger quantities, place in a preheated 180°C (350°F) oven for 10-15 minutes until warmed through.

FAQs

Can I make this with a box cornbread mix?

Yes, but you’ll need to adjust the wet ingredients based on the mix instructions. Prepare the queso layer separately and layer as directed in step 7. This mexican corn bread recipe is designed for scratch, but a mix is a great shortcut for busy family dinner nights.

Is this recipe spicy?

No, poblanos are very mild. Most of the heat comes from the seeds and veins; if you remove them thoroughly, the peppers add only a smoky, vegetal flavor. For extra heat, add a pinch of cayenne pepper to the batter.

What can I use instead of buttermilk?

To make a quick substitute, measure 1 cup of whole milk and stir in 1 tablespoon of white vinegar or lemon juice. Let it stand for 5 minutes before using in the recipe. This substitution mimics the necessary acidity for the baking soda.

Can I add corn kernels to the batter?

Yes, add 1 cup of canned, drained sweet corn kernels to the batter for extra texture and flavor. This makes this specific mexican corn bread recipe even more substantial for a quick meal.

Why did my cornbread come out dense?

This usually happens from overmixing the batter. Mix only until the flour streaks disappear; a few lumps are fine. Also, ensure your baking soda and baking powder are fresh and active, as expired leavening agents lead to a dense crumb. I like to keep my mixing to 15 seconds to avoid overworking the gluten in this mexican corn bread recipe.

Conclusion

This mexican corn bread recipe with its molten queso layer transforms a simple side dish into a truly memorable meal centerpiece for healthy eating. The contrast between the fluffy cornbread and the gooey, cheesy middle makes every bite incredibly satisfying; pin this recipe for later and serve it alongside your favorite chili for a perfect cozy meal.

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