Mexican Cornbread

This Mexican Cornbread (AKA jalapeño cornbread) is light and fluffy and is filled with cheddar cheese and jalapeño. With a bit a nip and a lot of flavor, this cornbread is the perfect side for any of your soups or chilis.

Mexican Cornbread

Mexican Cornbread aka Jalapeño Cheddar Cornbread

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. It’s quick and easy to make, and so flavorful and delicious!

Now that the weather is getting cooler, I’m getting really excited about all of my favorite fall soups! If I had it my way, I would eat some form of soup for dinner every night. 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 jalapeño 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 the soup is simmering, and you’ll have dinner on the table in no time!

Jalapeno Cheddar Cornbread

One Bowl Mexican Cornbread Recipe

I love quick breads like this jalapeño cheese cornbread because I’m not always the best at planning ahead. Way too much of the time, the late afternoon rolls around and I still haven’t figured out dinner. 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!

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. They add some great flavor to the cornbread, without making it overly spicy. Even my kids (who are total wimps) loved this cornbread! If you like these a little spicier, you could definitely leave the ribs on the jalapeños, or even use two jalapeño peppers.

Jalapeno Cornbread Recipe

Mexican Cornbread Recipe

This jalapeño cornbread is light and tender, and the cheddar and jalapeño add so much great flavor. You can bake the cornbread in a cake pan or pie dish if you prefer, but I love using my cast iron skillet because it makes it super crisp around the edges. Yum!

My whole family loves this cornbread and asks for it whenever we have soup night!

What if I want my Mexican cornbread more spicy? Leave in the ribs and seeds of the jalapeño peppers – it will definitely give you the heat you’re looking for… or just add more peppers without the ribs and seeds. 😉

Do I have to use a Cast Iron Skillet? Nope! A greased 9 or 10 inch greased cake pan works too!

Can I use other kinds of cheeses? Of course! We used cheddar cheese for this recipe, but a Mexican blend or Monterey Jack cheese would work great too!

For some of our favorite soups to go with this cornbread, check out:

For more cornbread recipes, check out:

Jalapeño Cornbread Recipe

5 from 4 votes

This Mexican Cornbread (AKA jalapeño cornbread) is light and fluffy and is filled with cheddar cheese and jalapeño. With a bit a nip and a lot of flavor, this cornbread is the perfect side for any of your soups or chilis.

Course Bread
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 301 kcal
Author Alicia Skousen

Ingredients

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

Instructions

  1. 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.

  2. 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.

  3. 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.

Mexican Cornbread Recipe

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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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