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healthier mexican cornbread in a mug

Mexican Cornbread in a Mug

A 4-ingredient, lower calorie recipe for cornbread in a mug. 

Course Side Dish
Cuisine American, Mexican
Keyword cornbread in a mug
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 2 servings
Calories 123 kcal
Author Mason Woodruff


  • 1/4 C (42g) Gladiola Mexican Style Cornbread Mix or any yellow cornbread mix
  • 1/4 C (60g) Mexican Style RO-TEL or diced tomatoes with lime juice and cilantro
  • 1/4 C (60g) Canned Pumpkin
  • 2 Tbsp (7g) Reduced Fat Shredded Mexican Cheese Blend I used Sargento


  1. Mix the cornbread mix and pumpkin together in a mug or small bowl until smooth.

  2. Fold the RO-TEL into the mixture and top with shredded cheese (cheese is optional). 

  3. Microwave for 2:30-3:00 or until the center is cooked through. 

Recipe Notes

  • 1 serving = half the recipe. This is a large piece of cornbread that you may want to share or save half for later. If you'd like, cut the recipe in half and reduce the cook time. 
  • For a Chipotle Cheddar version, use the Chipotle Style RO-TEL and reduced fat shredded cheddar cheese instead. The macros for this version are almost the same. 
  • The canned pumpkin adds very minimal flavor and keeps the cornbread from drying out. It also keeps calories and fat on the lower side since it's replacing whole milk and eggs in traditional cornbread. If you'd like to try something else, here are a few ideas:
    • 1 whole egg (be sure to fully cook the cornbread)
    • 3 Tbsp (46g) liquid egg whites with an extra 2 Tbsp of shredded cheese to prevent a dry piece of cornbread
    • 1 Tbsp (14g) light butter and 3 Tbsp (46g) liquid egg whites