Mexican Cornbread Recipe (Jalapeño Cheese & Creamed Corn)

5 from 5 ratings

Mexican Cornbread Recipe (Jalapeño Cheese & Creamed Corn)

Moist Mexican cornbread loaded with jalapeños, corn, and melty cheese. Creamed corn keeps it extra moist, an easy 9×13 side that’s perfect with chili.

Prep Time10

Cook Time30

Course: Appetizer, Side Dish

Cuisine: American, Mexican

Keyword: cheesy jalapeño cornbread, creamed corn cornbread, mexican cornbread, mexican cornbread recipe

Servings: pieces

Calories: 227kcal

Author: Mike Hultquist

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

Skillet option: You can bake this in a 10-12 inch cast iron skillet for crispier edges. Preheat the skillet in the oven while it heats, carefully oil it, then pour in the batter and bake until a toothpick comes out clean. (Start checking around 25-35 minutes, since skillets can bake faster.)

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