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Home » Recipes » Mexican Cornbread

Mexican Cornbread

by Mike Hultquist · May 29, 2024 · 14 Comments

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Mexican Cornbread Recipe

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.

Mexican Cornbread Recipe

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.

Mexican Cornbread ingredients in a bowl, then mixed to make the batter

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.

Mexican Cornbread batter poured into a baking dish, then fresh out of the oven

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.

Mexican Cornbread in a baking dish with a slice missing

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.

  • Chili Colorado
  • Chili con Carne
  • Texas Chili
  • Chicken Enchilada Soup
  • Caldo de Res (Mexican Beef Soup)
  • Easy Taco Soup

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!)
The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

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!)
Slices of Mexican Cornbread on a serving plate

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
Print

Mexican Cornbread Recipe

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.
Save Recipe Saved!
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Keyword: corn, cornbread, jalapeno
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Calories: 227kcal
Author: Mike Hultquist
Servings: 12 pieces
Tap or hover to scale
5 from 4 votes
Leave a Review

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

Calories: 227kcal   Carbohydrates: 31g   Protein: 7g   Fat: 9g   Saturated Fat: 5g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 3g   Trans Fat: 0.2g   Cholesterol: 49mg   Sodium: 315mg   Potassium: 253mg   Fiber: 2g   Sugar: 6g   Vitamin A: 363IU   Vitamin C: 11mg   Calcium: 125mg   Iron: 1mg
Mexican Cornbread Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

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    Recipe Rating




  1. .ichelle says

    June 04, 2025 at 12:59 pm

    Thank you for the great recipe! I madw it to go with our chili for dinner tonight. It was a great hit with our family.

    Reply
    • Mike H. says

      June 05, 2025 at 12:35 am

      I am happy to hear it, Michelle. Thanks!

      Reply
  2. Alisa Higgins says

    March 22, 2025 at 4:33 pm

    5 stars
    I have made this recipe many times but this time I used poblano pepper instead of jalapeños very yummy

    Reply
    • Mike Hultquist says

      March 23, 2025 at 8:46 am

      A PERFECT substitute, Alisa. So good! Glad you like it!

      Reply
  3. Leesa Garrod says

    January 25, 2025 at 5:45 pm

    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

    Reply
    • Mike Hultquist says

      January 25, 2025 at 5:47 pm

      Sorry to hear, Leesa. The baking soda does make a difference.

      Reply
  4. Nolalady says

    July 20, 2024 at 2:31 pm

    5 stars
    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.

    Reply
    • Mike H. says

      July 21, 2024 at 4:45 am

      Glad you've customized it to your liking, Nolalady. Thank you for the review!

      Reply
  5. Patti says

    July 20, 2024 at 11:43 am

    5 stars
    Would Self-Rising Corn Meal Mix work with this recipe?

    Reply
    • Mike Hultquist says

      July 20, 2024 at 12:33 pm

      Patti, self-rising cornmeal contains other ingredients - flour, baking powder, salt, usually. It may affect the recipe if you use it.

      Reply
  6. Ramya says

    May 29, 2024 at 6:52 am

    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

    Reply
    • Mike Hultquist says

      May 29, 2024 at 7:08 am

      I'm sure you'll love it, Ramya.

      Reply
  7. Donald Coleman says

    May 29, 2024 at 6:42 am

    5 stars
    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?

    Reply
    • Mike Hultquist says

      May 29, 2024 at 7:10 am

      Oops, yes! Thanks for pointing that out, Donald. =)

      Reply

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