Cal-Mex Cornbread Loaf


The SO and I attended a yellow-themed brunch with a small group of friends in the Dogpatch neighborhood of San Francisco. We were all tasked to bring an edible yellow dish. I’ve experimented making a savory cornbread recently and decided to bring a homemade loaf inspired with California and Mexican flavors.

Our party hosts creatively yellow-fied their space and food. Along with my cornbread, a culinary spread of yellow hues included golden beets, zucchini sausage frittata, an egg bake chilaquiles dish with summer squash and bell peppers, potatoes with goat cheese, bowl filled with fruit, and delicious lemon bars. The daffodils, napkins, and yellow resin serving utensils were all a lovely touch.

To achieve a Cal-Mex fusion for the cornbread loaf, I used California locally made items and a few Mexican ingredients. I used a whole grain cornbread flour mix along with Mexican cheese, queso fresco, sautéed roasted corn and green chilies. I added in almond milk and Greek yogurt to keep the cornbread moist.


  • 2 cups of Bob’s Red Mill Stone Ground Cornbread mix
  • 1 tsp baking powder
  • 1/2 tsp of salt
  • 1 egg
  • 1/3 cup of Greek yogurt (Fage Greek Yogurt 2%)
  • 2/3 cup plain almond milk
  • 2 Tbsp melted butter
  • 1/3 cup thawed frozen corn
  • 2 tbsp of roasted green diced chili (canned)
  • 4 oz of queso fresco
  • 1/2 cup of shredded Mexican cheese for mix
  • 1/3 cup of shredded Mexican cheese to top

In general when baking, anything that requires cooking or heating I do first. This gives ingredients time to cool before adding in to cornbread mixture. 


  1. Prepare a greased loaf pan and preheat oven to 375 degrees
  2. Heat saucepan with a little oil or butter and cook corn and green chili until slightly browned to get a richer flavor. Put to the side.
  3. Melt 2 Tbsp of butter and put to the side.
  4. Add cornbread mix, baking powder, and salt in to a large mixing bowl.
  5. In a separate bowl beat one egg, add almond milk.
  6. Mix dry and liquid ingredients, and add the melted butter. Stir well with spatula.
  7. Take the queso fresco cheese and crumble it well and stir into mix.
  8. Add 1/2 cup of the shredded cheese and stir into mixture.
  9. Take the sautéed corn and chili mix and distribute evenly throughout mixture.
  10. Take mixture and spread it evenly into loaf pan.
  11. Put loaf into oven for 30 minutes.
  12. At the 15 minute mark, open the over and add the cheese down the centerline of cornbread.
  13. Take it out of oven and let it cool for 10 minutes.

I transported the loaf pan, and cut it at the party to keep as much heat as possible. Serves 6-8 people. Serve as it is, or for a little treat add a rosemary butter. Pairs nicely with soup or a bowl of chili.

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