What to Serve with Mexican Cornbread (13 Simple Recipes)

Tired of eating Mexican cornbread on its own?

We get it.

Also see: What to Eat With Cornbread 22 Best Side Dishes

You are a responsible adult who understands how to use a stove.

You know that Mexican cornbread is a side dish, not a meal in and of itself, but sometimes it’s just so amazing that you can’t resist eating it on its own.

We’re here to assist. We’ve spent years perfecting our abilities as impromptu chefs, and we know how to mix your favorite foods with other delicious items.

Here are some great Mexican cornbread combos (that aren’t simply eating two pieces of Mexican cornbread).

See Also: 22 Best Mexican Vegetable Side Dishes

Also see: What Should You Serve With Mexican Chicken Casserole? The Top 10 Side Dishes

What to Eat with Mexican Cornbread (13 Easy Dishes)

Mexican cornbread is tasty enough to eat on its own, but it also goes well with other dishes!

Also see: The 8 Best Egg Substitutes for Cornbread

Mexican cornbread goes well with a hot bowl of chili con carne for breakfast.

Dip your Mexican cornbread in guacamole and salsa for lunch or supper, or serve it with black beans, rice, and pico de gallo.

Mexican cornbread may also be eaten as a snack by creating a sandwich with it.

Simply cut the bread in half and stuff it with anything you want, from cheese to avocado to chorizo to lettuce.

Anyway, lets dive into some of our favorites!

1. Chicken enchiladas

To create the ideal supper for every occasion, combine black beans, sour cream, red enchilada sauce, and skinless chicken breasts in this dish.

It’s certainly excellent enough on its own, but when paired with Mexican cornbread?

Its even better!

And here are two of our best hints for making this recipe work:

• Make both recipes simultaneously.If you’re going to create one, why not make two? It’s easier to clean up and takes less time between processes than making each one individually.
• For the enchiladas, use store-bought tortillas instead of creating your own from scratch.

2. Chili

Chili is robust and satisfying on its own, but what happens when you add Mexican cornbread to the mix?

You’ve made a delicious feast that will please even the most hungry eaters.

To make this dinner work, we suggest combining all of the ingredients in one pot.

Brown some lean ground beef, then add red kidney beans, tomato sauce, beef broth, and tomato paste.

Youve got yourself some chili.

Follow these three suggestions to make this recipe work with your Mexican cornbread:

• Replace the flour tortillas in the recipe with Mexican cornbread.
• Skip the cheese on top; the taste of the cornbread will enough!
• If you believe your chili is too spicy for Mexican cornbread, leave off the cayenne pepper and hot sauce (or use half the amount recommended for).

3. Taco salad

Wholesome Yum’s simple ground beef taco salad is created with ingredients like sour cream and cheese that compliment the cornbread nicely, but it’s also fast and easy to make, so you won’t feel completely awful about eating Mexican cornbread by itself.

Here are three suggestions for making this recipe work for Mexican cornbread:

• Depending on how cheesy you want your cornbread, adjust the quantity of cheddar cheese in the recipe.
• If your cornbread is very crumbly, omit the tortilla chips or use them sparingly.
• If you have some avocado laying around, add it to this recipe.

4. Flautas

This flautas dish from Two Peas & Their Pod is ideal for when you have a few extra minutes and a box of Mexican cornbread mix but no main meal.

Grab a rotisserie chicken from your local supermarket and you’ll have this quick and simple recipe ready in about 30 minutes!

1. To begin, shred the chicken and combine it with the sour cream, queso fresco, cilantro, lime juice, and salt.
2. In a mixing bowl, blend all of the ingredients until thoroughly incorporated.
3. Preheat the oven to 400 degrees Fahrenheit while you cook your flour tortillas.
4. Then ladle part of the chicken mixture into each tortilla, fold it up, and set it seam-side down in a baking sheet.
5. Bake for 15 minutes, or until the flautas are golden brown. Enjoy with fresh pico de gallo!

5. Burritos

BBC Good Food’s beef burritos are substantial and tasty, and they’re also simple to prepare.

Heres how:

1. To begin, boil black beans in water until soft enough to mash.
2. There is still 4 cup of liquid in the pot.Then, put part of the liquid back into the beans and continue to boil until there is only approximately 1 cup remaining.
3. Brown some beef mince in cider vinegar before adding it to the beans.
4. Then add some Mexican tomato rice (or white rice) and combine well.
5. Finally, wrap the meat mixture in corn tortillas and serve with Mexican cornbread!

6. Grilled vegetables

This recipe has everything we seek for in a great side dish: fast prep, few ingredients, and a lot of flavor.

It’s also a terrific way to highlight the sweet tones of Mexican cornbread while adding a light, fresh side to your dinner.

Heres how it works:

1. Toss 1 inch thick slices of yellow squash, eggplant, zucchini, and red bell pepper with olive oil.
2. Grill until the edges are soft and browned, then season with salt and pepper.
3. If you’re feeling daring, serve with your Mexican cornbread or on top of it (to form a sandwich).

7. Classic Hard Shell Tacos

We know it’s difficult to resist the desire to eat Mexican cornbread on its own, and we’re not here to criticize you if you do.

But there are times when you simply want to eat something else with it.

Something like Isabel Eats’ Classic Hard Shell Tacos.

1. Begin by browning your lean ground beef in a large pan over medium-high heat until no longer pink.
2. 2 teaspoon ground cumin, salt and pepper to taste, and whisk everything together. After that, move the meat to a platter.Then add one.
3. Cook your hard taco shells in the same pan according to package recommendations (typically simply heating them up in oil for around 1 minute).
4. After that, drain them on paper towels to remove any extra oil.
5. The last step is simple: fill each taco shell with meat and top with shredded cheddar cheese, diced tomatoes, sour cream, and taco sauce or salsa.
6. And then enjoy!

8. Refried beans

Refried beans are not only wonderful and filling, but they are also quite simple to prepare.

They also pair well with Mexican cornbreadits, as if they were made for each other.

Begin with collecting your ingredients, which should include pinto beans, olive oil, lime juice, garlic, and chili powder.

All you have to do now is combine these basic ingredients in your crockpot (we adore this recipe from Cookie and Kate) and wait for the flavor to emerge!

Its about as hands-off as cooking gets.

When your refried beans are done, all you need for supper is something fizzy and cool, and perhaps some hot sauce if you want to spice things up.

Also, don’t throw away any leftover beans! Later in the week, use them as a basis for burritos or nachos.

9. Creamy corn soup

First and foremost, if you want to use this recipe as an excuse to eat more Mexican cornbread, go ahead and do so!

That’s exactly what we did, and once we got started, it was difficult to stop.

Maybe itll be hard for you too.

But if you can tear yourself away from the plate of delectableness long enough to make your way into the kitchen and prepare a supper of creamy corn soup with Mexican cornbread on the side, we have every reason to think you won’t be sorry.

This creamy soup is loaded with sweet potatoes and corn, and it’s cooked with chicken stock and cream; there’s even bacon on top!

It’s easy and filling, so you won’t feel obligated to spend hours in the kitchen when all you really want is some Mexican cornbread.

10. Quesadillas

We adore this recipe for The Ultimate Quesadilla and are certain you will as well.

Apple cider vinegar, avocado, fresh tomatoes, flour tortillas, and black olives are all called for in this dish.

You can fill this quesadilla with store-bought Mexican cornmeal or create your own!

It’s up to you whether you want to cook your own cornbread or buy some from the supermarket.

Here are three tips for cooking like a pro:

• To avoid browning in the fridge, don’t slice your avocado until you’re ready to serve it.
• When grating cheese, be cautious not to grate too much at once.Overpacking the grater will result in a large ball of cheese that will not melt well into your tortilla (and who will rescue us all?).
• If you have any leftover quesadilla ingredients, store them in an airtight jar in the fridge for up to 3 days!

11. Tamales

This Tamales dish from Tastes Better From Scratch is a simple meal that employs a few Mexican cuisine cupboard staples to produce something wonderful for sharing with friends or family or eating when no one is watching.

Salsa verde chicken is combined with masa harina, real Mexican rice, cheese, and dried corn husks.

12. Chorizo

Chorizo is a spicy ground pig sausage that is often eaten with morning eggs, tacos for lunch, and paella for supper.

However, this scrumptious pork works well with any kind of cornbread.

Make it into a substantial and savory taco filling, or just serve it with some guacamole on the side for a delicious lunch with no leftovers!

If you prefer to make your own, we offer the Hola Jalapenos recipe for Mexican Chorizo.

13. Enchiladas

Even the most filling dinner might leave you wanting more.

Thats where Gimme Some Ovens enchiladas come in.

This recipe begins with black beans for a protein-rich basis, which is vital since we all know you won’t be able to stop at just one pan of Mexican cornbread (and protein will help keep you full).

Before adding skinless chicken breasts and flour tortillas, cover the beans with sour cream and red enchilada sauce.

It’s a hearty, tasty supper that combines two of our favorite things in one bite: Mexican cornbread and enchiladas.

You’ll be satiated, and if you still need more once your dish is cleared?

Simply eat another dish of Mexican cornbread!