This Mexican-style cornbread recipe is so moist and loaded with chopped jalapenos, corn, and melty cheese, it won't last long, so easy to make and tasty! It's the best.
Easy Mexican Cornbread Recipe
Are you looking for the moistest, most amazing cornbread ever? You found it! This Mexican-style cornbread has it all.
It's not only loaded up with lots of melty Mexican cheeses, kernels of sweet corn, and spicy jalapeno peppers, but it's also super moist from a "secret ingredient" I've been using for years to make the best cornbread.
There's no need to buy a box of Jiffy cornbread mix or anything else from the store. Everything you need is right here.
Let's talk about how to make Mexican cornbread, shall we?
Mexican Cornbread Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Whole Milk.
- Melted Butter.
- Large Eggs.
- Creamed Corn. Creamed corn is the "secret ingredient" that make the cornbread nice and moist.
- Cornmeal.
- All Purpose Flour.
- Sugar.
- Baking Powder.
- Baking Soda.
- Salt and Pepper. To taste.
- Jalapeño Peppers.
- Shredded Mexican Cheese Blend. Use your favorites like asadero, machego, chihuahua, though you can also use melty cheeses like Monterey jack cheese, sharp cheddar cheese, or pepper jack cheese.
- Corn Kernels. Frozen or canned are great.
How to Make Mexican Cornbread - the Recipe Overview
Separately whisk together the wet ingredients in a bowl and the dry ingredients in another bowl, then combine them.
Be sure not to overmix for the best cornbread texture.
Stir in the jalapenos, shredded Mexican blend of cheese, and corn kernels, if using them.
Pour the batter into a lightly oiled baking dish (or a cast iron skillet) and bake until the cornbread sets - nice and golden brown - and a toothpick inserted comes out dry in the center.
I like to top the cornbread mix with extra shredded cheese before baking.
Cool to room temperature, then slice and serve. Resist the temptation to slice it right away. It is best to let it cool enough to properly set for perfect cornbread.
Keep warm covered in aluminum foil.
Boom! Done! Your Mexican cornbread is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.
Recipe Tips & Notes
- Creamed corn is key for moisture, texture, and also a touch of sweetness that balances out the heat.
- For milder cornbread, skip the jalapenos and use a can of green chilies instead.
Serving Mexican Cornbread
Mexican cornbread is a great side dish for larger pots of chili, soups, or stews. Serve it with some of these recipes.
Storage & Leftovers
Mexican corn bread will last up to 5 days in the refrigerator in a sealed container. You can enjoy it cold, or reheat in the oven or toaster oven to enjoy again.
You can also freeze it for 2-3 months in freezer-safe plastic wrap.
That's it, my friends. I hope you enjoy this Mexican cornbread recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Jalapeno Cornbread
- Skillet Cornbread
- Cornbread Dressing
- Cornbread Muffins
- Candied Jalapenos (great on top!)
- Hot Honey (drizzle it over your cornbread!)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexican Cornbread Recipe
Ingredients
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn 1 can
- 1 cup cornmeal
- 1 cup all purpose flour
- 3 tablespoons sugar optional
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Salt and black pepper to taste about ½ teaspoon each
- 1 cup chopped jalapeno peppers
- 1 cup shredded Mexican cheese blend asadero, manchego, chihuahua, or use Monterrey jack
- 1 cup corn kernels optional
Instructions
- Heat oven to 350 degrees F (177 degrees C).
- Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
- In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
- Pour the wet ingredients into the dry ingredients and stir together.
- Stir in the chopped jalapenos, shredded cheese, and optional corn kernels.
- Pour the batter mixture into a lightly oiled 9x13 baking dish. Top with extra shredded cheese, if desired. Bake for 30-40 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center. (Baking time can vary based on your oven).
- Cool slightly, slice and serve.
Nutrition Information
Leesa Garrod says
I did not have baking soda so I doubled the baking powder. I think if I try it again I may use half the amt of creamed corn as the cornbread was pretty dense and wet even after prolonged cooking 50 min
Mike Hultquist says
Sorry to hear, Leesa. The baking soda does make a difference.
Nolalady says
excellent used everything except these changes
1 tbs sugar
1 can drained sweet corn
1 cup soy milk
4 tbs pickled chopped jalapenos (mt. olive brand )
1/4 cup avocado oil heated in the cast iron skillet in the pre heating oven.
Mike H. says
Glad you've customized it to your liking, Nolalady. Thank you for the review!
Patti says
Would Self-Rising Corn Meal Mix work with this recipe?
Mike Hultquist says
Patti, self-rising cornmeal contains other ingredients - flour, baking powder, salt, usually. It may affect the recipe if you use it.
Ramya says
Cant wait to make this soon for me i never had mexican cornbread before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
I'm sure you'll love it, Ramya.
Donald Coleman says
I definitely will try thisrecipe! But the instruction in step 5, “Top with extra shredded cheese, if desired.” should be in step 6, AFTER pouring the batter into the pan, right?
Mike Hultquist says
Oops, yes! Thanks for pointing that out, Donald. =)