25+ Classic Mexican Corn Bread Recipes To Spice Up Your Meals

Cornbread is a staple in many cuisines, but it holds a special place in Mexican cooking.

Known for its rich texture and versatility, Mexican cornbread can be savory or sweet, making it an ideal accompaniment to a variety of dishes.

Whether you’re looking to complement a hearty chili, serve alongside a flavorful stew, or enjoy as a standalone snack, Mexican cornbread can be adapted to suit any meal.

In this blog article, we’ll explore 25+ Mexican cornbread recipes that showcase vibrant flavors, innovative ingredients, and diverse preparations.

From traditional recipes infused with herbs and spices to modern twists featuring unexpected flavors, you’ll find inspiration to elevate your culinary repertoire.

Let’s dive into this delightful world of cornbread and discover recipes that will not only satisfy your cravings but also impress your family and friends!

25+ Classic Mexican Corn Bread Recipes To Spice Up Your Meals

Exploring the realm of Mexican cornbread opens up a world of flavor and creativity in your kitchen.

The diverse range of recipes—from spicy jalapeño cornbread to sweet pumpkin spice variations—ensures there’s something for everyone.

Each recipe offers a unique twist, showcasing the versatility of cornbread as a side dish, snack, or even dessert.

We hope these 25+ Mexican cornbread recipes inspire you to experiment and make your own delicious creations.

Whether you’re hosting a gathering, preparing a family dinner, or simply craving something tasty, these cornbreads will be the star of the show.

So grab your ingredients, preheat the oven, and get ready to enjoy a delightful journey of flavors that celebrate the heart of Mexican cuisine!

Spicy Jalapeño Cheddar Cornbread

This Spicy Jalapeño Cheddar Cornbread combines the sweetness of cornbread with the heat of fresh jalapeños and the richness of sharp cheddar cheese. Ideal as a side for chili or soups, this cornbread adds a kick to any meal. It’s easy to make and will have your taste buds dancing with joy.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced jalapeños (fresh or pickled)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, combine the buttermilk, eggs, and vegetable oil. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
5. Fold in the shredded cheddar cheese and diced jalapeños.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

This Spicy Jalapeño Cheddar Cornbread is a perfect blend of flavors and textures, making it a fantastic addition to any meal. Its spicy kick and cheesy goodness will surely impress your family and friends. Enjoy it warm, paired with your favorite dishes, or on its own as a flavorful snack.

Sweet Honey Mexican Cornbread

This Sweet Honey Mexican Cornbread is a delightful twist on traditional cornbread, infused with the natural sweetness of honey. It’s a perfect side for savory meals or an indulgent breakfast option. The combination of honey and cornmeal creates a moist, tender bread that is sure to please everyone.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1/2 cup corn kernels (fresh or frozen)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together the honey, milk, vegetable oil, and eggs until well blended.
4. Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in the corn kernels.
5. Transfer the batter to the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean from the center.
7. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

The Sweet Honey Mexican Cornbread is not only easy to make but also brings a warm, comforting sweetness to your table. Its moist texture pairs wonderfully with spicy dishes, making it a versatile side. Serve it with a drizzle of honey or butter for an extra treat, and watch it disappear at your next gathering!

Mexican Style Cornbread with Cilantro and Lime

This Mexican Style Cornbread with Cilantro and Lime infuses classic cornbread with vibrant flavors, offering a refreshing twist that complements a variety of dishes. The bright notes of lime and fresh cilantro make this cornbread a standout side, perfect for barbecues, taco nights, or potlucks.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• Zest and juice of 1 lime
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red bell pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the milk, vegetable oil, eggs, lime zest, and lime juice.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the cilantro and diced red bell pepper.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean from the center.
7. Let cool for a few minutes before slicing and serving.

This Mexican Style Cornbread with Cilantro and Lime is not only a feast for the taste buds but also a feast for the eyes with its colorful presentation. The bright flavors elevate the humble cornbread, making it a delightful companion to any meal. Serve it alongside grilled meats, tacos, or salads for a refreshing contrast, and enjoy the vibrant tastes of Mexico in every bite!

Chorizo and Cheese Cornbread

This Chorizo and Cheese Cornbread brings the bold flavors of Mexican chorizo together with the rich creaminess of cheese. It’s a hearty and satisfying dish that works wonderfully as a side for stews and soups or as a standalone snack. The combination of spicy chorizo and gooey cheese makes it a must-try for any cornbread lover.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup cooked chorizo (crumbled)
• 1 cup shredded Monterey Jack cheese

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
4. Pour the wet mixture into the dry ingredients and mix until just combined.
5. Fold in the crumbled chorizo and shredded cheese until evenly distributed.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean from the center.
8. Allow to cool slightly before slicing and serving.

This Chorizo and Cheese Cornbread is an explosion of flavors and textures, making it a perfect addition to your meal rotation. The spicy chorizo pairs beautifully with the cheesy goodness, creating a comforting dish that’s sure to be a hit. Enjoy it warm on its own, or serve it alongside your favorite chili or soup for a complete meal.

Mexican Cornbread with Roasted Corn and Poblano Peppers

This Mexican Cornbread with Roasted Corn and Poblano Peppers is a delightful fusion of flavors that highlights the sweetness of corn and the mild heat of poblanos. The roasted peppers add depth and a smoky note, making this cornbread a perfect side dish for grilled meats or barbecues. It’s a great way to enjoy seasonal ingredients while adding a vibrant touch to your table.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup roasted corn kernels (fresh or canned)
• 1/2 cup diced roasted poblano peppers (peeled and seeded)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, combine the buttermilk, eggs, and vegetable oil. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the roasted corn and diced poblano peppers.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean from the center.
8. Let it cool slightly before slicing and serving.

The Mexican Cornbread with Roasted Corn and Poblano Peppers is not only visually appealing but also bursting with flavor. The sweetness of the corn complements the smoky poblano peppers, creating a deliciously unique cornbread experience. Serve this dish warm at your next gathering, and watch as it becomes a favorite among your guests. Pair it with your favorite salsas or as a side for grilled meats for a perfect meal.

Coconut Lime Cornbread

This Coconut Lime Cornbread combines the tropical sweetness of coconut with the zesty brightness of lime, creating a refreshing twist on traditional cornbread. This delightful version is perfect for summer barbecues or as a sweet side dish to savory meals. The moist, fluffy texture and unique flavor make it a standout dish that’s sure to impress.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup coconut milk (canned or carton)
• 1/4 cup vegetable oil
• 2 large eggs
• Zest and juice of 1 lime
• 1/2 cup shredded coconut (sweetened or unsweetened)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the coconut milk, vegetable oil, eggs, lime zest, and lime juice until smooth.
4. Pour the wet mixture into the dry ingredients and mix until just combined.
5. Gently fold in the shredded coconut until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

The Coconut Lime Cornbread is a delightful combination of tropical flavors that will transport you to sunny shores with every bite. Its light, fluffy texture paired with the sweetness of coconut and tangy lime creates a refreshing side that complements a variety of dishes. Serve it alongside grilled fish or as a sweet treat with your morning coffee, and enjoy the delightful fusion of flavors that this cornbread offers!

Chipotle Cornbread with Corn Kernels

This Chipotle Cornbread with Corn Kernels brings together the smoky heat of chipotle peppers and the sweetness of corn, resulting in a flavorful bread that’s perfect for any occasion. Whether served alongside chili, tacos, or grilled meats, this cornbread adds a delightful kick to your meal. It’s easy to make and sure to become a favorite.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1-2 tablespoons chipotle peppers in adobo sauce (minced, adjust for spice preference)
• 1 cup corn kernels (fresh, frozen, or canned)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the milk, vegetable oil, and eggs. Add the minced chipotle peppers and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
5. Fold in the corn kernels until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

This Chipotle Cornbread with Corn Kernels is a vibrant addition to any table, providing both flavor and texture that will impress your guests. The smoky heat from the chipotle peppers enhances the sweetness of the corn, creating a well-balanced bread that pairs beautifully with savory dishes. Serve it warm with a dollop of butter, and enjoy the rich, bold flavors that make this cornbread unforgettable.

Zucchini and Green Onion Cornbread

This Zucchini and Green Onion Cornbread is a delicious way to incorporate vegetables into a classic dish. The addition of fresh zucchini adds moisture and a subtle sweetness, while green onions bring a mild, savory flavor. It’s a great side for barbecued meats or served alongside soups and salads.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup grated zucchini (excess moisture squeezed out)
• 1/2 cup chopped green onions (scallions)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the buttermilk, eggs, and vegetable oil until well combined.
4. Pour the wet mixture into the dry ingredients and mix until just combined.
5. Fold in the grated zucchini and chopped green onions until evenly distributed.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean from the center.
8. Allow to cool slightly before slicing and serving.

This Zucchini and Green Onion Cornbread is a delightful way to enjoy the flavors of fresh vegetables in a comforting dish. The zucchini adds moisture and a subtle sweetness, while the green onions give it a savory depth. Serve this cornbread as a side dish at your next barbecue or potluck, and watch it disappear quickly as your guests rave about the unique and tasty combination.

Coconut and Pineapple Cornbread

This Coconut and Pineapple Cornbread offers a tropical twist on the classic recipe, infusing it with the sweet and fruity flavors of coconut and pineapple. It’s a delightful accompaniment to summer meals or an exciting addition to brunch. The sweetness of the pineapple pairs beautifully with the coconut, creating a moist and flavorful bread that’s hard to resist.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup coconut milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup crushed pineapple (drained)
• 1/2 cup shredded coconut (sweetened or unsweetened)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the coconut milk, vegetable oil, and eggs until well combined.
4. Pour the wet mixture into the dry ingredients and mix until just combined.
5. Fold in the crushed pineapple and shredded coconut until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let cool slightly before slicing and serving.

The Coconut and Pineapple Cornbread is a sweet and tropical delight that adds a burst of flavor to any meal. Its moist texture and delightful sweetness make it an excellent side dish for grilled meats or a wonderful treat for brunch. Serve this cornbread warm, and enjoy the harmonious blend of coconut and pineapple that will transport your taste buds to a sunny paradise.

Sweet Potato and Jalapeño Cornbread

This Sweet Potato and Jalapeño Cornbread combines the natural sweetness of sweet potatoes with the spicy kick of jalapeños, resulting in a cornbread that is both flavorful and satisfying. It’s an excellent side dish for barbecued meats or as a tasty snack on its own. The sweetness balances perfectly with the heat, creating a delightful contrast in every bite.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup mashed sweet potatoes (cooked and cooled)
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1-2 jalapeños (finely chopped, seeds removed for less heat)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or a cast-iron skillet.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, combine the mashed sweet potatoes, milk, vegetable oil, and eggs. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped jalapeños until evenly distributed.
6. Pour the batter into the prepared dish and spread it out evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

The Sweet Potato and Jalapeño Cornbread is a unique and flavorful twist on traditional cornbread. The creamy sweet potato adds moisture and sweetness, while the jalapeños bring just the right amount of heat. This cornbread is perfect for gatherings, as it pairs beautifully with chili, barbecue, or even alongside a fresh salad. Enjoy the contrast of flavors and textures in each slice!

Tomato and Herb Cornbread

This Tomato and Herb Cornbread is a savory delight that incorporates fresh tomatoes and aromatic herbs, bringing a burst of flavor to each bite. It’s a wonderful addition to any meal, especially when served warm with a pat of butter. This cornbread is perfect for summer gatherings or as a side to complement a hearty soup.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup diced fresh tomatoes (seeds removed)
• 1/4 cup chopped fresh herbs (basil, thyme, or parsley)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the buttermilk, eggs, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the diced tomatoes and chopped herbs until evenly distributed.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

The Tomato and Herb Cornbread is a delightful way to enjoy fresh produce in a comforting dish. The juicy tomatoes add moisture, while the herbs infuse the bread with a burst of flavor. This savory cornbread is perfect for serving alongside a fresh garden salad or as a side to any main dish. It’s a refreshing and tasty option that’s sure to become a favorite in your recipe repertoire.

Pumpkin Spice Cornbread

This Pumpkin Spice Cornbread combines the warm flavors of pumpkin and traditional autumn spices, making it a perfect addition to fall meals or holiday gatherings. The moist texture and aromatic spices create a cozy atmosphere, making it an ideal accompaniment to roasted meats or a standalone snack. This cornbread is not only delicious but also captures the essence of the season.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before slicing and serving.

The Pumpkin Spice Cornbread is a delightful celebration of fall flavors, offering a unique twist on the classic recipe. The pumpkin adds a rich, moist texture while the spices provide a warm, comforting aroma. This cornbread is perfect for holiday gatherings or cozy dinners, and it pairs beautifully with soups, stews, or even as a sweet treat with butter. Enjoy the seasonal flavors and share this comforting dish with friends and family!

Cilantro Lime Cornbread

This Cilantro Lime Cornbread is a refreshing take on the classic recipe, combining zesty lime and fresh cilantro for a vibrant flavor. It’s perfect for pairing with Mexican dishes, barbecued meats, or as a delightful snack on its own. The bright citrus notes and herbal undertones make this cornbread a favorite for summer gatherings and festive occasions.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 large eggs
• Zest of 1 lime
• 1/4 cup fresh lime juice
• 1/2 cup fresh cilantro (chopped)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, lime zest, and lime juice until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the chopped cilantro until evenly distributed.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

This Cilantro Lime Cornbread is a bright and flavorful addition to your meal, offering a delightful balance of zest and herbaceous notes. Its moist texture pairs wonderfully with a variety of dishes, especially grilled meats or spicy salsas. This cornbread not only tastes fantastic but also adds a splash of color to your table. Serve it warm with a dollop of butter, and let the refreshing flavors elevate your dining experience!

Bacon and Cheddar Cornbread

Indulge in this Bacon and Cheddar Cornbread, where the savory richness of bacon meets the sharpness of cheddar cheese. This cornbread is perfect for breakfast, brunch, or as a hearty side for dinner. The crispy bacon and melted cheese create a comforting and satisfying dish that will leave everyone asking for seconds.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked bacon (crumbled)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or a cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the milk, vegetable oil, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the shredded cheddar cheese and crumbled bacon until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let cool slightly before slicing and serving.

This Bacon and Cheddar Cornbread is a savory delight that combines the best of both worlds: cheesy and meaty goodness. The crispy bacon adds a crunchy texture, while the cheddar brings a rich creaminess that elevates the cornbread to new heights. Whether served as a side dish or enjoyed on its own, this cornbread is sure to please everyone at your table. Pair it with a hearty soup or serve it with a fresh salad for a well-rounded meal!

Orange Cranberry Cornbread

This Orange Cranberry Cornbread combines the sweetness of dried cranberries with the bright, citrusy flavor of orange, creating a delightful contrast that’s perfect for holiday gatherings or breakfast. The tartness of the cranberries and the zesty notes of the orange make this cornbread a refreshing option that can be enjoyed any time of year.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup orange juice (freshly squeezed is best)
• 1/4 cup vegetable oil
• 2 large eggs
• Zest of 1 orange
• 1 cup dried cranberries

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the orange juice, vegetable oil, eggs, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the dried cranberries until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

The Orange Cranberry Cornbread is a delightful twist on traditional cornbread, offering a perfect blend of sweet and tart flavors. This cornbread is not only delicious but also visually appealing, making it a fantastic addition to holiday feasts or family gatherings. Serve it warm for breakfast or as a snack, and enjoy the refreshing burst of flavor that will have everyone coming back for more. It’s a wonderful way to celebrate the season and delight your taste buds!

Note: More recipes are coming soon!