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4.97 from 109 votes

Mexican Cornbread Recipe

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Bread
Cuisine: Mexican
Servings: 8
Author: Lil' Luna


  • 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


  • Preheat the oven to 375°F. 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.



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