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Overhead brunch table with Mexican breakfast cornbread squares arranged in the same white rectangular ceramic casserole dish with rounded corners, built-in oval handles, subtle ribbed sides, and a glossy finish, one or two squares slightly separated, warm golden cornbread with visible sausage crumbles, corn kernels, green chile pieces, red bell pepper pieces, and melted cheese, small bowls of salsa, sour cream, sliced avocado, lime wedges, hot sauce, and chopped green onions nearby, casual cheerful breakfast spread, bright white kitchen, soft natural window light, clean editorial food photography, no text, no watermark

Mexican Breakfast Cornbread

This Mexican breakfast cornbread bakes into tender golden squares with sausage, cheese, corn, chiles, and peppers in every bite. It works for breakfast, brunch, or an easy breakfast-for-dinner meal.
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Prep Time 15 minutes
Cook Time 32 minutes
Sausage Browning Time 8 minutes
Total Time 55 minutes
Servings 9

Ingredients
  

  • 1 pound breakfast sausage mild or spicy
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup melted butter slightly cooled
  • 1 tablespoon honey
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup frozen corn thawed and drained
  • 1 can diced green chiles 4 ounces, drained
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced green onions
  • 1 small jalapeño seeded and minced, optional

Instructions
 

  • Heat the oven to 375°F.
  • Grease a 9-inch square baking dish, or line it with parchment.
  • Cook the sausage in a skillet over medium heat until browned.
  • Break the sausage into small crumbles as it cooks.
  • Drain the sausage well.
  • Whisk the cornmeal, flour, baking powder, chili powder, cumin, garlic powder, and salt in a bowl.
  • Whisk the milk, eggs, melted butter, and honey in another bowl.
  • Pour the wet mixture into the dry mixture.
  • Stir just until the dry streaks disappear.
  • Fold in the cooked sausage, cheddar cheese, Monterey Jack cheese, corn, green chiles, red bell pepper, green onions, and jalapeño.
  • Spread the batter into the prepared pan.
  • Bake for 28 to 34 minutes, until the center sets.
  • Check that the center springs back lightly.
  • A toothpick should come out with moist crumbs, not wet batter.
  • If the top browns too fast, loosely cover it with foil.
  • Rest the cornbread for 10 minutes before slicing.