Mexican Cornbread Recipe

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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!

Prep Time10

Cook Time40

Total Time50

Course: Bread

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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

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 ⅔ 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.

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