This enchilada cornbread is a fun twist on a classic, and it could not be easier.
I came across this recipe while going through my mom’s collection after she passed. She had an unbelievable number of recipes. Some were written in her own hand, some came from friends and family I still think about often, and others were clipped from newspapers and magazines over the years. It felt like flipping through a quiet record of the people and moments that mattered to her.
There were a handful of recipes I recognized right away, dishes I remember her making. But most were unfamiliar, including this one. It was written on a simple piece of notepaper, no source, no notes, and handwriting I didn’t recognize. One of those small mysteries that makes you pause for a second.
I only wish I had found it sooner, because it is absolutely a winner.
Why You’ll Love This Enchilada Cornbread
This enchilada cornbread recipe is simple, reliable, and surprisingly memorable. It follows an easy 3-2-1 style ratio, which means you don’t have to overthink it once you’ve made it the first time. The texture is soft with a tender crumb, and it slices cleanly without falling apart.
The color has a subtle pinkish hue from the enchilada sauce, which gives it just enough personality to stand out without feeling overdone. The flavor is warm and savory, with a gentle kick that works with just about anything.
You can bake it in a standard 9×13 pan and slice it into squares, but if you want to change it up a bit, this is a great recipe to make in a cast iron pan like the Lodge Cast Iron Mini Cake Pan. It creates individual rounds with crisp edges and a soft center, which feels just a little more special.
If you go this route, be generous with melted butter in each well before adding the batter. That step makes all the difference. It helps the rounds release easily and gives you that golden, slightly crisp crust around the edges. You can fill each well fully, or leave one empty if you want the rounds to be a bit thicker and more substantial.
It pairs easily with chili, grilled chicken or steak, or even a simple plate of scrambled eggs. It is just as good as part of a full meal as it is on its own, warm from the oven.
More than anything, this is one of those recipes that feels like a quiet surprise. Something tucked away for years, waiting to be found, and then becoming part of your regular rotation before you even realize it.
Enchilada Cornbread
This enchilada cornbread is a simple, savory twist on classic cornbread made with just a handful of ingredients and an easy-to-remember 3-2-1 ratio. The texture is soft with a tender crumb, and the enchilada sauce adds a subtle richness and gentle spice. It slices beautifully and pairs well with chili, grilled meats, or even a simple breakfast. Easy to make, easy to remember, and one you will come back to often.
Ingredients
Instructions
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Preheat oven to 400 degrees F.
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Whisk 3 large eggs in a bowl.
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Stir in cornbread mixes, then enchilada sauce until thoroughly combined. Let rest in the bowl for 5 minutes.
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Pour mixture into a greased 9x13 inch pan. Bake at 400 degrees for approximately 20 minutes or until set in the middle.
Note
Yes, it really is this easy!
These work well as corn muffins, too!
