Mexican Cornbread

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.

This spicy and yummy bread would be delicious served with a Mexican soup like Mexican Chicken and Corn Soup or even Taco Soup.

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 (aka Jalapeno Cornbread) is the perfect side dish for any of your fall soups, chowders, or chilis.

When the weather gets cool, I would eat some form of soup for dinner every night if I could. It’s the perfect way to warm up after a chilly day! If you’re eating soup, though, it’s pretty much mandatory that you have some delicious bread to go with it.

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 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. 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!

Mexican style cornbread in a skillet

Recipe Tips

Cheese: We used cheddar cheese for this recipe, but a Mexican blend or Monterey Jack cheese would work great too!

Control the spice: 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. Even my kids (who are total wimps) loved this cornbread! If you like things a little spicier, you could definitely leave the ribs on the jalapeños, or even use two jalapeño peppers.

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.

Mexican cornbread can be STORED in an airtight container in the fridge for several days. 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

5 from 14 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

  • ½ cup cornmeal
  • 1 ½ cups flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • cup oil
  • 2 eggs beaten
  • 1 ¼ cup buttermilk
  • 1 jalapeno medium, chopped, seeds removed
  • ¾ 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 the Author

Alicia Skousen

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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Comments:

  1. 5 stars
    I just to MAKE this corn bread decades ago but I had forgotten the recipe. After trying for many years to find it, I came ACROSS YOURS. is the cLosest i can find to the one I used to make. It was a success! My family loves it!!

  2. 5 stars
    I’ve only made sweet cornbread for years, but thought I’d give this a try. Oh goodness, it was so yummy! My family gobbled it up so fast that I think next time I’ll have to make a double batch!

  3. 5 stars
    Oh yum!!! I made this today so I could know if I wanted to make it for Cinco de Mayo and I LOOOVED it! Sooo good, thank you!

  4. 5 stars
    The jalapeno definitely adds a nice little kick, which we love. This will be great to serve with any Mexican dish!

  5. 5 stars
    Nice twist to cornbread. I’ll have to make some Tao soup so go along with this delicious recipe.

  6. Very efficiently written information. It will be supportive to anybody who utilizes it, as well as myself. Keep doing what you are doing – for sure i will check out more posts.