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 Mexican cornbread is even spicier and cheesier than our Jalapeño Cornbread and pairs perfectly with any of our Mexican soups like White Chicken Chili.

A Perfect Soup Companion

This Mexican cornbread is the perfect side dish for any of your fall soups or chilis—especially with a Mexican soup, like Mexican Chicken 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!

A One Bowl Recipe!

This Mexican cornbread recipe 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°F. 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.

Recipe Tips

This Mexican cornbread casserole is so simple! Change it up with any of these ideas.

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

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

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, leave the ribs on the jalapeños, or even use two jalapeño peppers.

Crispy crust. If you are using a metal or glass baking pan, cover the pan with butter before adding the batter. The butter will help give a crispier crust. You do not need to add butter when using a cast iron skillet.

STORE. This recipe for Mexican cornbread can be stored in an airtight container at room temperature for 1-2 days or in the fridge for several days.

FREEZE. Wrap this best Mexican cornbread with plastic wrap and again with aluminum foil and freeze it for 1-2 months. Defrost and then reheat in the oven. 

Recipe FAQ

For More Cornbread Recipes, Try:

• Cornbread Recipe
• Sweet Cornbread
• Sour Cream Cornbread
• Cornbread Muffins