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While we love classic Cornbread, it’s sometimes nice to kick the flavor up a notch with our Mexican cornbread!!
We added cheese and jalapeños to a buttermilk cornbread for a PERFECT combination and just the right touch of spice.
It’s prepped in only 10 minutes and is the perfect side dish to any of our Mexican soups or chili recipes (we especially love it with our White Chicken Chili and Chicken Tortilla Soup recipes).
Pop it in the oven while your soup is simmering, and you’ll have dinner on the table in no time!
Why we think you’ll love it:
- Unexpected flavor. The combination of sweet cornbread and spicy jalapeños is a tasty flavor contrast.
- Easy to make. This easy side dish uses simple ingredients and preps in only 10 minutes, perfect for busy weeknights or casual gatherings.
- Customizable heat. Adjust the level of spice by adding more or fewer jalapeños to suit your preference.
Mexican Cornbread Ingredients
- ½ cup cornmeal – For a traditional flavor use regular yellow cornmeal or white cornmeal for a slightly sweeter taste. Do NOT use Jiffy corn muffin mix or Jiffy cornbread mix.
- 1½ cups all-purpose flour – or gluten-free baking flour at a 1:1 ratio. See How to Measure Flour.
- 2 tablespoons sugar – granulated
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 eggs beaten
- 1¼ cups buttermilk – see How to Make Buttermilk
- 1 jalapeno medium, chopped, seeds removed – Remove the ribs and seeds to lessen the spice. To make it spicier, leave the ribs on the jalapeños, or use two jalapeño peppers.
- ¾ cup sharp cheddar cheese shredded – or Mexican blend, Monterey Jack cheese, or pepper jack cheese
How to Make Mexican Cornbread
STEP 1. PREP. Preheat the oven to 375°F. Lightly grease a 9 or 10-inch cake pan or cast iron skillet, and set aside.
STEP 2. BATTER. Whisk cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Make a well in the center and add oil, eggs, and buttermilk.
STEP 3. Stir in wet ingredients until just moistened and no dry spots remain. Fold in the chopped jalapeño and shredded cheddar cheese.
BAKE. Pour the batter into your prepared pan or skillet. 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. Top with melted butter and honey if desired.
Mexican Cornbread Recipe
Ingredients
- ½ cup cornmeal
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 eggs, beaten
- 1¼ cup buttermilk
- 1 jalapeno, medium, chopped, seeds removed
- ¾ cup cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 or 10-inch cake pan or cast iron skillet, and set aside.
- Whisk 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 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.
Video
Notes
- For the best taste and texture use a medium grind yellow or white cornmeal.
- Do not over-mix. Fold the cheese and jalapenos so they are evenly distributed.
- Make Mexican cornbread muffins. Fill the tins ⅔ full and bake for 15-20 minutes.
- Use a cast iron skillet to get a crisp golden crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kristyn’s Recipe Tips
- For the best taste and texture use a medium grind yellow or white cornmeal.
- Do not over-mix. Fold the cheese and jalapenos so they are evenly distributed.
- Make muffins. Fill the tins ⅔ full and bake for 15-20 minutes.
- Use a cast iron skillet to get a crisp golden crust.
Recipe FAQ
Include bell peppers (red, green, or orange), green onions, a small can of green chiles, or frozen corn.
Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for several days. Wrap this easy Mexican cornbread recipe with plastic wrap and again with aluminum foil and keep it in the freezer for 1-2 months. Defrost and then reheat in the oven.
Complete The Meal
Main Dishes
Mexican Sides
Jalapeño Cornbread
30 mins
Homemade Spanish Rice Recipe
45 mins
Mexican Corn on the Cob
14 mins
Canned Refried Beans
10 mins
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This recipe was originally published September 2018.
All my favorite flavors packed into cornbread! YUM – this recipe is a keeper!
This cheesy, slightly spicy, cornbread is AMAZING! LOVE it with White Chili! So much flavor ! Moist & delicious! Great idea to cook it in my cast iron skillet! Perfection!!
My favorite cornbread recipe! It’s especially good since I like my chili a little on the sweeter side, so this adds a nice little kick to dinner to round it all out! Love it!
I’m so glad you love the recipe! A nice balance with your chili… I love it! Thanks for sharing.
My husband loved this cornbread.
Yay!! So happy to hear that!
I used an 8” Wilton cake pan with parchment paper cut to fit the bottom. Grease the inside with Crisco Shorting. It was delicious! Freezes well too.
Thanks for sharing what you did! And yes, it a great one to freeze!
I’ve yet to try the recipe, but am going to as soon as possible; looks and sounds delicious.
Yay!! Hope you enjoy it!
Nice twist to cornbread. I’ll have to make some Tao soup so go along with this delicious recipe.
The jalapeno definitely adds a nice little kick, which we love. This will be great to serve with any Mexican dish!
A quick and easy cornbread full of cheese and jalapeños. A nice side dish for your Mexican food.
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!
You’re welcome! Thanks for sharing! I’m so happy you enjoyed the cornbread.