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Mexican Cornbread

This easy Mexican Cornbread recipe is delicious with its bold flavors of jalapeños and pepper jack cheese. I added in buttermilk with creamy sweet corn to give it the best rich flavor and a tender, moist crumb. Enjoy its irresistible texture and flavors on its own or as one the best side dishes for meals from soups to salads, bbq grilled meats or casseroles!!

Terrific with my Mississippi pot roast, beef enchilada casserole with corn tortillas, Mexican chicken and rice casserole, cowboy cornbread casserole and my Mexican chicken casserole.


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Loaded Mexican cornbread

I love to load up my Mexican cornbread with all its great flavors by topping it with sour cream, salsa and jalapeños. Try it with my amazing easy honey butter, so good together!!

The toppings pair so well with the corn, jalapeños, pepper jack and cheddar cheese flavors!!

With its distinct and sweet flavors this homemade jalapeño and cheese cornbread is one of the best complimentary dishes for Tex Mex recipes, and breakfast casseroles.

Mexican cornbread stacked on a white plate.

Recipe Snapshot

QUICK & EASY: just 10 minutes of prep time
VIBRANT FLAVORS: pair well with savory dinners
VERSATILE: side dish, appetizer, or part of a larger meal
Great crowd pleaser at potlucks, holiday breakfast or brunch and as Tex Mex side dish

Mexican cornbread on a white plate.

Great served along with my Mexican street corn pasta salad, pico de Gallo, corn salsa with black beans, cilantro lime rice, Paula Deans corn casserole and my baked beans with ground beef

Ingredients

  • Yellow Corn Meal – I used a medium ground yellow corn meal, fine ground or white corn meal will also work
  • All Purpose Flour
  • Baking Powder
  • Butter – unsalted butter, melted and cooled
  • White Sugar – granulated sugar helps to balance out the heat
  • Eggs – 3 large eggs at room temperature
  • Buttermilk – at room temperature adds flavor and moisture
  • Canned Cream Style Sweet Corn – 14.75 ounce can adds sweetness and moist texture
  • Jalapeños – 2 large jalapeños deseeded and diced or you can use a can of diced jalapeños
  • Pepper Jack Cheese – shredded, also use Monterey Jack cheese, Colby Jack or jalapeños cheese depending on your preferences
  • Cheddar Cheese – shredded, use mozzarella cheese if you prefer

Optional Toppings

  • Sour Cream
  • Greek Yogurt
  • Salsa
  • Jalapeños – add more diced jalapeños on top
  • Bacon – bacon bits or pieces of cooked bacon
  • Green Onions – chopped green onions
  • Cilantro – chopped for garnish
Bite shot of Mexican cornbread on a fork.

Substitutions: If you prefer your cornbread less sweet you can use less sugar or not use it all depending on your tastes. For a more spicy heat flavor you can add in more jalapeños or the seeds.

How to make Mexican cornbread recipe

Step by step images for how to make cornbread casserole with jalapenos.

STEP ONE – Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray. Set aside.

STEP TWO – In a medium mixing bowl, add the yellow corn meal, all-purpose flour, baking powder and baking soda. Stir the dry ingredients to combine and then set aside.

STEP THRE – In a separate large mixing bowl, combine the butter and sugar.

STEP FOUR – Gradually add the eggs and mix into the butter one at a time.

STEP FIVE – Add the buttermilk, canned cream corn, diced jalapeños, and shredded cheese. Stir with a wooden spoon until evenly distributed.

Final steps with image collage for how to make Mexican cornbread casserole.

STEP SIX – Add the dry mixture into the large bowl with the wet ingredients. Stir until well combined.

STEP SEVEN – Pour the cornbread batter into the prepared baking pan and spread evenly.

STEP EIGHT – Bake for 35-45 minutes until golden brown and a toothpick inserted in the center of the pan comes out clean.

STEP NINE – Remove from the oven and allow to cool on a wire rack for 20-minutes before slicing. Garnish with fresh topped cilantro and a little sour cream or butter slices if desired. Enjoy!

Overhead view of Mexican cornbread in baking dish.

How to reheat Mexican cornbread

To help keep it moist when reheating you can brush it with some melted butter or my honey butter.

Reheat over a medium-low heat in a skillet on the stove brushed with a bit of butter for 2 to 3 minutes on each side or until warmed through.

Reheat on a baking sheet with a foil wrap (to help retain moisture) in a preheated oven at 350°F for 10 to 15 minutes or until warmed through.

Reheat individual servings in a microwave-safe dish with 20 to 30 second intervals in the microwave until warmed through.

Serving spoon with piece of Mexican Cornbread.

Storage instructions

Store in an airtight container for 4 to 5 days in the fridge.

Print
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Mexican cornbread with honey butter on a white plate.

Mexican Cornbread


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  • Author: Sandra Flegg
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This easy Mexican Cornbread recipe is delicious with its bold flavors of jalapeños and pepper jack cheese. I add in buttermilk with cream sweet corn to give it the best rich flavor and a tender, moist crumb. Enjoy its irresistible texture and flavors on its own or as one the best side dishes for any meal from soups to salads, bbq grilled meats or casseroles!!


Ingredients

1 1/2 cup yellow corn meal

1 cup all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 stick (1/2 cup) unsalted butter, melted and cooled

2/3 cup granulated sugar

3 large eggs, at room temperature

1 cup buttermilk, at room temperature

1 (14.75 ounce) canned cream style sweet corn

2 large jalapeños, deseeded and diced

1 cup shredded pepper jack cheese

1/2 cup shredded cheddar cheese

Cilantro for garnish, optional

Sour cream or plain greek yogurt for topping, optional


Instructions

  1. Preheat the oven to 350 F and lightly grease a 9×13” baking pan with cooking spray. Set aside.
  2. In a medium mixing bowl, add the yellow corn meal, all-purpose flour, baking powder and baking soda. Stir the dry ingredients to combine and then set aside.
  3. In a separate large mixing bowl, combine the butter and sugar.
  4. Gradually add the eggs and mix into the butter one at a time.
  5. Add the buttermilk, canned cream corn, diced jalapeños, and shredded cheese. Stir with a wooden spoon until evenly distributed.
  6. Add the dry mixture into the large bowl with the wet ingredients. Stir until well combined.
  7. Pour the cornbread batter into the prepared baking pan and spread evenly.
  8. Bake for 35-45 minutes until golden brown and a toothpick inserted in the center of the pan comes out clean.
  9. Remove from the oven and allow to cool on a wire rack for 20-minutes before slicing. Garnish with fresh topped cilantro and a little sour cream or butter slices if desired. Enjoy!

Notes

Storage instructions:

Store in an airtight container for 4 to 5 days in the fridge.

How to reheat Mexican cornbread:

To help keep it moist when reheating you can brush it with some melted butter.

Reheat over a medium-low heat in a skillet on the stove brushed with a bit of butter for 2 to 3 minutes on each side or until warmed through.

Reheat on a baking sheet with a foil wrap (to help retain moisture) in a preheated oven at 350°F for 10 to 15 minutes or until warmed through.

Reheat individual servings in a microwave-safe dish with 20 to 30 second intervals in the microwave until warmed through.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Oven Baked
  • Cuisine: American

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