Elote-Inspired Cornbread with Cotija and Lime Mayo
A savory cornbread that captures the spirit of Mexican street corn (elote). Sweet cornmeal batter studded with sharp cotija cheese, fresh cilantro, and jalapeño, topped with a bright lime-infused mayonnaise and more crumbled cheese. Moist, tender, and perfect for breakfast, lunch, or alongside a bowl of soup or chili.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 1 cornbread (8 slices)
Steps
Before you start
- Preheat oven to 400°F (200°C) at least 15 minutes ahead
- Use an 8-inch (20 cm) cast-iron skillet or square baking pan; if cast iron, heat it in the oven while the oven preheats so the batter bakes from the bottom up
- Have all wet and dry ingredients measured and ready
Mix dry ingredients
- In a medium bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Set aside.
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Ready when: Mixture is evenly combined with no lumps
Combine wet ingredients
- In a large bowl, whisk together melted butter, eggs, and buttermilk until smooth.
- Make sure there are no streaks of egg white.
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Ready when: Mixture is smooth and homogeneous
Tip: Whisk thoroughly to emulsify the butter fully
Combine wet and dry
- Fold the dry mixture into the wet ingredients using a spatula, stirring just until combined.
- Some small lumps are fine; do not overmix.
- The batter should be thick and pourable but with a few streaks of flour visible.
- Fold in the crumbled cotija, chopped cilantro, and minced jalapeño until evenly distributed.
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Ready when: Cheese, cilantro, and jalapeño are evenly distributed; batter is thick and pourable
Tip: Overmixing develops gluten and makes the cornbread tough; stir just until flour streaks disappear
Make lime mayo
- In a small bowl, stir together mayonnaise, fresh lime juice, and lime zest until smooth and bright.
- Taste and adjust lime juice if needed.
- Set aside.
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Ready when: Mayo is evenly colored and pourable
Tip: Prepare this while the oven heats so it's ready when the cornbread is done
Preheat and prepare panOven 400°F / 205°C
- If using a cast-iron skillet, place it in a 400°F (200°C) oven for 5 minutes so the bottom bakes quickly and becomes crispy.
- If using a square baking pan, lightly grease it and place in the oven to preheat, or simply grease and use it at room temperature.
- (Cast iron produces a better crust.)
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Ready when: Pan is very hot (carefully test with a drop of water; it should sizzle)
Tip: A hot cast-iron skillet gives the cornbread a golden, crispy bottom crust
Pour and bakeOven 400°F / 205°C
- Carefully remove the hot pan from the oven.
- If using cast iron, pour the batter into the hot skillet (it will sizzle and set immediately on the bottom).
- If using a baking pan, simply pour the batter in.
- Smooth the top gently with a spatula.
- Place the pan in the 400°F (200°C) oven and bake for 22–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out with no wet batter (a few moist crumbs are fine).
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Ready when: Top is deep golden brown; toothpick inserted in center comes out with no wet batter
Tip: Do not overbake—the cornbread will continue to firm up as it cools, and overcooked cornbread becomes dry
Cool and serve
- Remove the pan from the oven and let the cornbread rest in the pan for 10 minutes.
- This allows it to set so it doesn't crumble when you cut it.
- If using cast iron, carefully run a thin knife around the edge to loosen it, then invert onto a cutting board or place a wire rack on top and flip it (it will slide out).
- Cut into 8 squares or wedges.
- Serve warm or at room temperature with a generous dollop of lime mayo on each piece, sprinkled with extra cotija cheese and fresh cilantro if desired.
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Ready when: Cornbread is firm enough to slice cleanly without crumbling
Tip: A warm cornbread is easiest to slice cleanly; let it cool just enough to handle safely
Plate and garnish
- Arrange cornbread slices on a plate.
- Spread or dollop lime mayo on top of each piece.
- Sprinkle with crumbled cotija and a pinch of fresh chopped cilantro.
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Tip: Apply mayo while the cornbread is still warm so it soaks in slightly
Good to know
Tips
- For the crispiest crust, use a preheated cast-iron skillet rather than a baking pan. The direct heat on the bottom creates a golden, almost-crispy edge.
- Cotija cheese is quite salty, so taste the batter before baking and reduce the salt by a pinch if needed. You can always add a pinch more salt at the end.
- If you prefer less heat, remove most or all of the seeds from the jalapeño before mincing. The white membranes carry most of the heat.
- Lime mayo can also be drizzled over the top of the cornbread just before serving, or served on the side for dipping. It's equally delicious either way.
Make ahead
Cornbread is best eaten the day it is baked, but the batter can be prepared up to 2 hours ahead and refrigerated (covered). Stir gently before pouring into the hot pan; it will take 1–2 minutes longer to bake if cold. The lime mayo can be made up to 3 days ahead and refrigerated in a covered container.
Storage & reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or wrap and refrigerate for up to 4 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10–15 minutes. Cornbread does not freeze well because it becomes dense and dry on thawing. Store lime mayo separately in the fridge for up to 5 days.
Substitutions
- cotija cheese → crumbled queso fresco or feta cheese. Cotija is the most authentic choice, but queso fresco or feta will provide a similar salty, crumbly texture. Reduce salt slightly if using a saltier alternative.
- fresh cilantro → fresh parsley or chives. Cilantro is traditional in elote. If you dislike cilantro, flat-leaf parsley offers an herbal note, or chives add a mild onion flavor.
- jalapeño → 1 seeded and minced poblano pepper, or omit. For less heat, use a milder poblano or omit entirely for a milder cornbread. You can also add pickled jalapeños (nacho peppers) instead.
- buttermilk → plain Greek yogurt thinned with milk (1/2 cup yogurt + 1/2 cup milk), or milk mixed with 1 tablespoon lemon juice or vinegar. Buttermilk gives the cornbread tang and tenderness. Any acidic dairy substitute will work similarly.
