This Mexican cornbread is cheesy, moist, and loaded with jalapeños and sweet corn. A can of creamed corn is the easy secret that keeps it tender every time. Bake it in a 9×13 pan for a crowd, or use a skillet for a crispier edge. Quick prep, bake 30-40 minutes.
Easy Mexican Cornbread Recipe
If you’re craving cheesy jalapeño cornbread with a big, moist, tender crumb, this is the one. This Mexican cornbread is loaded with chopped jalapeños, sweet corn, and melty cheese, and it’s made extra tender with one simple “secret” ingredient: creamed corn.
Bake it in a 9×13 pan for easy slices, potlucks, and chili night. Want crispier edges? You can also bake it in a cast iron skillet (see tips below).
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, manchego, 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 9×13 baking dish (or a cast iron skillet for crispier edges) and bake until golden and a toothpick comes out clean.
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 for serving.
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 the key to moisture and a tender crumb. It also adds a touch of sweetness that balances the heat from the jalapeños (or green chiles, if you use them).
- Self-rising cornmeal/flour. If you’re using self-rising cornmeal or flour, reduce (or omit) the baking powder/soda and adjust salt to taste since self-rising blends vary by brand.
- Don’t overmix. Stir just until the batter comes together so the cornbread stays light.
- Heat level. For milder cornbread, use a can of diced green chiles instead of jalapeños. For hotter, add extra jalapeños (or serrano) or a pinch of cayenne.
- Cheese options. A Mexican blend is great, but cheddar, Monterey Jack, or pepper jack all melt beautifully.
- Optional add-ins (very “Mexican cornbread”). Stir in 1/2 cup diced bell pepper, 2-3 sliced green onions, or 1 small can of green chiles.
- Let it cool before slicing. Give it 10-15 minutes to set so you get clean pieces.
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.
Can I freeze Mexican cornbread? Yes. Wrap tightly and freeze up to 2-3 months. Thaw overnight in the fridge and warm in the oven to refresh the texture.
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!
Mexican Cornbread FAQs
Can I use Jiffy cornbread mix?
Yes. Swap the cornmeal + flour + baking powder/soda/sugar with 2 boxes of Jiffy (start with 2, and add a third if you like it thicker). Keep the eggs, milk, butter, creamed corn, jalapeños, and cheese. Bake until set.
Can I make this in a cast iron skillet?
Yes. Use a 10-12 inch cast iron skillet for crispier edges. See the skillet tip in the recipe card and start checking early.
How spicy is this?
With jalapeños it’s usually mild-to-medium, depending on the peppers. Core the chilies (seeds/white ribs) for less heat, or swap in green chiles for very mild.
Do I have to add sugar?
No. The sugar is optional, and the creamed corn already adds a touch of sweetness. Skip it for a more savory cornbread.
What cheese works best?
Mexican blend, cheddar, Monterey Jack, pepper jack, anything that melts well. For more kick, go pepper jack.
Can I add meat (like ground beef)?
You can. Brown and drain 1/2 to 1 pound ground beef with taco seasoning, cool slightly, then fold it in. (You may need a few extra minutes of bake time.)
How do I keep cornbread from drying out?
Don’t overbake, and store it sealed once fully cooled. Reheat gently (toaster oven is great) to keep the crumb tender.
Can I use canned corn instead of frozen?
Yes. Drain it well first, then stir it in. Frozen, canned, or fresh all work here.
Can I make this ahead of time?
Yes. Bake it, cool completely, then cover tightly and refrigerate. Reheat in a 300°F oven until warmed through (or use a toaster oven for the best texture).
Try Some of My Other Popular Recipes
Want a simpler version? Try my Jalapeno Cornbread. This one is my Mexican-style version with creamed corn and a Mexican cheese blend.
- 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 (Jalapeño Cheese & Creamed Corn)
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 Monterey 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.
Notes
Nutrition Information
NOTE: This recipe was updated on 1/29/26 to include new information, including FAQs. It was originally published on 5/29/24.
Deborah Whitaker says
I just made this! 1 cup of chopped jalapeños was hot,but still good. I will cut back on them! love this recipe!
Mike Hultquist says
Glad you enjoyed it, Deborah! Yes, you can easily cut back on them if needed. Thanks!!
.ichelle says
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.
Mike H. says
I am happy to hear it, Michelle. Thanks!
Alisa Higgins says
I have made this recipe many times but this time I used poblano pepper instead of jalapeños very yummy
Mike Hultquist says
A PERFECT substitute, Alisa. So good! Glad you like it!
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. =)