Mexican Ranch Cheddar Cornbread

24 Aug, 2026

🌽 Mexican Ranch Cheddar Cornbread

This golden Mexican Ranch Cheddar Cornbread is crisp at the edge, tender through the middle and gently smoky. Our Mexican Ranch Rub gives the batter savoury depth, while cheddar and sweetcorn keep every wedge moist and full of flavour.

Serve it warm beside chilli, soup or barbecue food.

🥣 Ingredients

175g fine cornmeal or polenta
125g plain flour
2 tsp baking powder
1 tbsp Mexican Ranch Rub
½ tsp salt
2 large eggs
250ml buttermilk
75g unsalted butter, melted, plus extra for the pan
150g sweetcorn
125g mature cheddar, grated

⏱ Timings

Preparation: 15 minutes
Cooking: 25–30 minutes
Makes: 8 wedges

🍳 How to Make Mexican Ranch Cheddar Cornbread

Preheat the oven to 190°C fan. Place a 23cm cast-iron skillet or cake tin inside to heat.
Mix the cornmeal, flour, baking powder, Mexican Ranch Rub and salt in a large bowl.
Whisk the eggs, buttermilk and melted butter in a jug.
Pour the wet ingredients into the dry and fold just until combined. Stir through the sweetcorn and cheddar without overmixing.
Carefully grease the hot skillet. Spoon in the batter and level the surface.
Bake for 25–30 minutes until golden, firm in the centre and pulling slightly from the edge. Cool for 10 minutes before cutting.

🥣 Serving Suggestions

Serve warm with soup, black bean chilli, pulled pork or roast chicken. A little salted butter is all it needs.

✨ Why This Recipe Works

A hot greased skillet creates the crisp edge associated with good cornbread. Folding gently prevents toughness, while sweetcorn and cheddar add moisture and texture.

🌶 Spice & Dipity Product Used

Our Mexican Ranch Rub adds smoky tang to savoury baking, dips, potatoes, meat and vegetables.

🔗 More Mexican Ranch Rub Recipes

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🛒 Get the Blend

Make this recipe with our Mexican Ranch Rub.

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