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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.
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Flour, eggs, cheese, jalapeno and other ingredients on a kitchen counter.
  • 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
Cornbread batter in a gray bowl.

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.

    Adding cheese and diced jalapenos to a gray bowl.

    STEP 3. Stir in wet ingredients until just moistened and no dry spots remain. Fold in the chopped jalapeño and shredded cheddar cheese.

    Batter spread in a skillet.

    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 filled with diced jalapenos in a cast iron skillet.
      5 from 108 votes

      Mexican Cornbread Recipe

      This Mexican cornbread is soft, cheesy, and packed with flavor—perfect as a side for chili, tacos, or any fiesta night!
      Servings: 8
      Prep: 10 minutes
      Cook: 40 minutes
      Total: 50 minutes

      Ingredients 

      • ½ cup cornmeal
      • cups all-purpose flour
      • 2 tablespoons sugar
      • 1 tablespoon baking powder
      • ½ teaspoon salt
      • cup vegetable oil
      • 2 eggs, beaten
      • 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

      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 Mexican cornbread muffins. Fill the tins full and bake for 15-20 minutes.
      • Use a cast iron skillet to get a crisp golden crust.
      Store in an airtight container at room temperature for 1-2 days or in the fridge for about 5 days. To freeze, wrap with plastic wrap and again with aluminum foil and freeze it for 1-2 months. 

      Nutrition

      Calories: 301kcal, Carbohydrates: 30g, Protein: 8g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 268mg, Potassium: 284mg, Fiber: 1g, Sugar: 5g, Vitamin A: 245IU, Vitamin C: 2.1mg, Calcium: 194mg, Iron: 1.8mg

      Nutrition information is automatically calculated, so should only be used as an approximation.

      • 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.
      Best additions?

      Include bell peppers (red, green, or orange), green onions, a small can of green chiles, or frozen corn.

      How to store Mexican cornbread?

      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.

      This recipe was originally published September 2018.

      About Kristyn

      Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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      My cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes with videos, tips & more!

      5 from 108 votes (84 ratings without comment)

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      Recipe Rating




      48 Comments

      1. Melissa says:

        5 stars
        All my favorite flavors packed into cornbread! YUM – this recipe is a keeper!

      2. Betsy says:

        5 stars
        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!!

      3. April says:

        5 stars
        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!

        1. Lil'Luna Team says:

          I’m so glad you love the recipe! A nice balance with your chili… I love it! Thanks for sharing.

      4. Tammy says:

        5 stars
        My husband loved this cornbread.

        1. Lil'Luna Team says:

          Yay!! So happy to hear that!

      5. JaneAnn says:

        5 stars
        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.

        1. Lil'Luna Team says:

          Thanks for sharing what you did! And yes, it a great one to freeze!

      6. Dennis says:

        I’ve yet to try the recipe, but am going to as soon as possible; looks and sounds delicious.

        1. Lil'Luna Team says:

          Yay!! Hope you enjoy it!

      7. Kristina says:

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

      8. Joy says:

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

      9. Olivia says:

        5 stars
        A quick and easy cornbread full of cheese and jalapeños. A nice side dish for your Mexican food.

      10. Jessica Burgess says:

        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!

        1. Lil'Luna Team says:

          You’re welcome! Thanks for sharing! I’m so happy you enjoyed the cornbread.