Mexican Cornbread

This Mexican Cornbread is light, fluffy, and filled with cheddar cheese and jalapeño. It has a bit of a nip and a lot of flavor.

While you can’t beat a classic cornbread, it’s sometimes nice to kick up the flavor a notch. This cornbread recipe is even spicier and cheesier than our Jalapeño Cornbread, and pairs perfectly with any of our Mexican Soups.

Cutting a slice of Mexican Cornbread

A Perfect Soup Companion

Hello again! It’s Alicia from The Baker Upstairs, and I have another super delicious recipe to share with you.

This Mexican Cornbread is the perfect side dish for any of your fall soups or chilis—especially with a Mexican soup, like Mexican Chicken and Corn Soup or even Taco Soup.

If you’re eating soup, though, it’s pretty much mandatory that you have some delicious bread to go with it (we prefer cornbread).

This Mexican Cornbread fits the bill perfectly. It’s loaded with cheesy jalapeño flavor, and takes just a few minutes to mix up. Pop it in the oven while your soup is simmering, and you’ll have dinner on the table in no time!

Mixing ingredients for Mexican cornbread recipe

A One Bowl Recipe!

This cornbread can be mixed up in one bowl, with no stand mixer required, and uses ingredients that I nearly always have on hand. It’s perfect for a busy night when I just need something easy and delicious!

PREP. Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside.

MIX. Whisk together the dry ingredients—cornmeal, all purpose flour, sugar, baking powder, and salt—in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Stir together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.

BAKE. Pour the batter into your prepared pan or skillet, and bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.

*NOTE*: I love using my cast iron skillet because it makes it super crisp around the edges. However, a greased 9 or 10 inch cake pan works too, as does a glass baking dish!

Mexican style cornbread in a skillet

Recipe Tips + FAQ

Additions: Feel free to add some extra ingredients/vegetables for color or flavor! You could include bell peppers (red, green, or orange), diced onions, a small can of green chilis, or some frozen corn.

Which cheese to use? We used cheddar cheese for this recipe, but a Mexican blend, Monterey Jack cheese, or pepper jack cheese would work great too!

How to make it mild or spicy? Don’t be put off by this recipe if you’re not a big fan of spicy food! Removing the ribs and seeds from the jalapeños makes them much more tame. If you like things a little spicier, you could definitely leave the ribs on the jalapeños, or even use two jalapeño peppers.

How to make a crispy crust? If you are baking in a pan, cover the pan with butter before adding the batter into the pan. The Butter will help give a crispier crust. You do not need to add butter when using a cast iron skillet.

How to store? Mexican cornbread can be STORED in an airtight container in the fridge for several days.

How to freeze? You can also wrap it with plastic wrap and again with foil and FREEZE it for 1-2 months. Defrost and then reheat in the oven. 

A slice of cheesy Mexican cornbread on a white plate

For more cornbread recipes, try:

Mexican Cornbread Recipe

4.87 from 23 votes
This Mexican Cornbread (AKA jalapeño cornbread) is light and fluffy and is filled with cheddar cheese and jalapeño. It has a bit of a nip and a lot of flavor.
Course Bread
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 301 kcal
Author Lil’ Luna

Ingredients

  • 1/2 cup cornmeal
  • 1 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 2 eggs beaten
  • 1 1/4 cup buttermilk
  • 1 jalapeno medium, chopped, seeds removed
  • 3/4 cup cheddar cheese shredded

Instructions
 

  • Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
  • Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.

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About Alicia

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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