This healthy Mexican cornbread is made with freshly milled flour, cornmeal from popcorn, and the BEST ingredients for a guilt-free version of a favorite bread.

Since I got my NutriMill grain mill and began grinding my own flour, I’ve been obsessed with trying new recipes! This Mexican cornbread recipe from Sue Becker’s cookbook The Essential Home-Ground Flour Cookbook is one of my favorites and is an essential guide for those of us new to flour milling. It tells you all the types of wheat berries, how to use them, and what recipes are best for each flour type. It is a MUST if you want to mill your own flour at home. This cornbread is slightly adapted from this book and is one of many that I plan to make.

How is this Mexican cornbread different from other recipes?

This freshly milled flour version is as “natural” and homemade as it gets! The taste is rich and delicious, and the texture is moist and dense. It has a bit of a cornbread dressing vibe, as it is not as easily sliceable as regular cornbread. I actually like eating it out of a bowl with chili on top!!!

What Ingredients Are In Mexican Cornbread?

Unlike other similar recipes, this easy Mexican cornbread recipe uses the freshest ingredients possible. If you don’t have a grain mill, buy the best organic flour and cornmeal you can find!

• 1 1/4 cups freshly milled corn flour (or your favorite white or yellow cornmeal)
• 3/4 cup freshly milled soft wheat flour (or regular wheat or all-purpose flour)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1/2 cup avocado oil
• 2 tubes frozen Mckenzies corn (or another cream-style corn)
• 1 medium onion, finely chopped
• 8 oz grated sharp cheddar cheese or pepper jack cheese (you could also use monterey jack cheese)
• 2 tablespoons tamed jarred jalapeño peppers (you could also use green chiles)

How Do I Make Mexican Cornbread?

Start by preheating your oven to 400 degrees, and grease a 9-inch square baking dish or 9-inch cast-iron skillet. In a large mixing bowl bowl, mix together your corn flour, wheat flour, baking powder, and salt. In a separate bowl, stir together your eggs, oil, corn, cheese, onion, and jalapeños. Mix the wet ingredients with the dry ingredients and pour your batter into a greased pan or skillet. Bake this for 30 minutes, or until golden. You can also bake these in muffin tins to make cornbread muffins

Watch Me Make Mexican Cornbread: 

What Is A NutriMill?

The NutriMill is an electric grain mill that allows you to make freshly milled flour right at home! In the last year, I have become obsessed with making homemade bread, especially sourdough. Milling my own flour has taken my baking to the next level, and the NutriMill makes it so easy to do! Most store-bought flour and milled grains are stripped of fiber and vitamins B and E. If you plan on doing large batch milling, I recommend using the Nutrimill classic. It has a larger shoot, will accommodate more grain, and allows you to adjust the speed and coarseness. Additionally, it has a very powerful motor that can accommodate hard kernels like popcorn.

• If you’re interested in Nutrimill products, Family Savvy followers can use code MIXITUP for $20 off a non-sale item! 

How Do I Make My Own Cornmeal?

Making your own cornmeal is so simple! All you need are popcorn kernels- I love using Bob’s Red Mill. Start by turning your mill on and letting it run for about 15-30 seconds. Feed your kernels through and let the mill clear out for another 15-30 seconds at the end. You will be left with the softest, most luscious cornmeal!

Watch Me Make My Own Cornmeal:

How Should I Serve This Mexican Cornbread?

This made-from-scratch cornbread is definitely not your mother’s Jiffy cornbread mix! While I love a Jiffy mix as much as the next person, one taste of this recipe will have you ditching the boxed mix for good. It is the perfect side dish for soups like chili, chicken enchilada soup, or taco soup. I also love to serve it alongside a salad for a light lunch, or on its own for a delicious any-time snack!

 Can I Freeze This Recipe?

You can absolutely freeze Mexican Cornbread! After baking, let the bread cool to room temperature. Wrap it in plastic wrap or aluminum foil to avoid freezer burn, and store in a gallon size ziplock bag or a large airtight container. To reheat, let it thaw on the countertop for several hours and warm in the oven or toaster. Serve as is or with a little melted butter! 

Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed, and stay savvy!!!

If you like this recipe, check these out, too:

Southern Style Pimento Cheese Cornbread

The Best Recipe for Cornbread in a Cast-Iron Skillet