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Mexican Cornbread Recipe

Lil' Luna
This Mexican Cornbread (AKA jalapeño cornbread) is light and fluffy and is filled with cheddar cheese and jalapeño. It has a bit of a nip and a lot of flavor.
4.87 from 50 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread
Cuisine Mexican
Servings 8
Calories 301 kcal


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


  • 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.
  • 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: 301kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 4gCholesterol: 56mgSodium: 268mgPotassium: 284mgFiber: 1gSugar: 5gVitamin A: 245IUVitamin C: 2.1mgCalcium: 194mgIron: 1.8mg
Keyword How to Make Mexican Cornbread, Mexican Cornbread, Mexican Cornbread Recipe
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