Mexican Cornbread is a moist, cheesy twist on classic cornbread, filled with sweet corn, cheddar cheese, and jalapeño for a little heat. It bakes up golden around the edges while the center stays soft and tender.
This is the kind of cornbread I like alongside chili, soup, beans, or a hearty casserole. It has enough flavor to stand on its own, but it still works perfectly for soaking up sauces and broths.
This isn’t dry, crumbly cornbread. Buttermilk and creamed corn give it a soft, moist center that stays tender even after it cools.
Cheddar, corn, and jalapeño also give you plenty of flavor without making the recipe complicated. Every square has a nice balance of sweet corn, savory cheese, and mild heat.
It’s also easy to make ahead. Bake the cornbread earlier in the day and warm individual pieces before serving, or enjoy it at room temperature.
Creamed corn helps keep the crumb especially moist, while shredded cheddar creates little pockets of melted cheese throughout. Jalapeño adds warmth without overwhelming the sweet corn flavor.
Serve it warm after a short rest. That gives the crumb enough time to settle while the cheese is still soft and the edges are at their best.
Ingredients You’ll Need
You’ll need familiar cornbread ingredients plus cheese, corn, and jalapeño:
- Yellow cornmeal
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Unsalted butter
- Creamed corn
- Sharp cheddar cheese
- Jalapeño
How To Make Mexican Cornbread
Step 1: Preheat the oven to 375°F. Lightly grease a 9-inch square baking dish.
Step 2: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and granulated sugar.
Step 3: In a separate bowl, whisk the eggs, buttermilk, and melted butter until evenly combined.
Step 4: Pour the wet ingredients into the cornmeal mixture. Stir gently just until most of the dry ingredients have been incorporated.
Step 5: Fold in the creamed corn, 1 cup shredded cheddar, and finely diced jalapeño. Avoid overmixing the batter.
Step 6: Spread the batter evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheddar over the surface.
Step 7: Bake for 30–35 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
Step 8: Let the cornbread rest for about 10 minutes before cutting into squares and serving warm.
Mexican Cornbread Variations
Extra-Cheesy Mexican Cornbread
Increase the cheddar for more melted cheese throughout the center and across the top.
Pepper Jack Cornbread
Replace some of the cheddar with Pepper Jack for additional heat.
Extra-Corn Cornbread
Fold drained corn kernels into the batter for more texture and little bursts of sweet corn.
Mild Mexican Cornbread
Remove all the jalapeño seeds and membranes, or use only half a jalapeño.
Jalapeño Cheddar Cornbread
Increase the diced jalapeño slightly for a stronger pepper flavor against the sharp cheddar.
Storing Mexican Cornbread
Let leftovers cool completely, then keep them in an airtight container or tightly cover the baking dish. Store at room temperature for about 1 day or refrigerate for up to 3–4 days.
Warm individual squares briefly in the microwave or cover several pieces and heat them gently in the oven. A little butter on a warm piece is especially good.
Is Mexican Cornbread Spicy?
It can be mild or spicy depending on the jalapeño. Remove the seeds and pale inner membranes for less heat, or leave some intact for a stronger kick.
What Does Creamed Corn Do?
Creamed corn adds both corn flavor and moisture. It helps create a softer, less crumbly cornbread.
Can I Use Regular Milk Instead Of Buttermilk?
Yes, although buttermilk gives the cornbread a slightly tangier flavor and particularly tender crumb.
Why Is My Cornbread Dry?
It may have been overbaked or the batter was overmixed. Start checking around 30 minutes and remove it once the center is set.
Can I Make It Ahead?
Absolutely. Bake it ahead, cool completely, and keep it tightly covered until serving.
Can I Use A Different Cheese?
Yes. Monterey Jack, Colby Jack, or Pepper Jack can replace some or all of the cheddar.
What To Serve With Mexican Cornbread
- Beef chili: The soft cornbread is perfect for soaking up a thick, savory chili.
- Chicken soup: A warm square makes a hearty alternative to ordinary bread or crackers.
- Baked beans: Sweet and savory beans pair naturally with the corn, cheddar, and jalapeño flavors.
- Grilled chicken: Simply seasoned chicken keeps the cornbread as one of the main flavors on the plate.
- Taco soup: The cheesy corn flavor works especially well with a tomato-based taco-style soup.
- Butter and honey: Serve warm squares with butter and a small drizzle of honey for a sweet-and-savory option.
Don’t overmix the batter once the wet and dry ingredients meet. A few small lumps are perfectly fine and help keep the finished cornbread tender.
And give it those 10 minutes before slicing. Fresh from the oven, the crumb is still very delicate; a short rest makes the squares much easier to cut cleanly.
Mexican Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter melted
- 1 14.75-ounce can creamed corn
- 1½ cups shredded sharp cheddar cheese divided
- 1 jalapeño finely diced
Instructions
- Preheat the oven to 375°F and lightly grease a 9-inch square baking dish.
- Whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the eggs, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir gently until mostly combined.
- Fold in the creamed corn, 1 cup cheddar, and diced jalapeño.
- Spread the batter evenly in the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 30–35 minutes, until golden and set in the center.
- Rest for 10 minutes before cutting into squares and serving.
Nutrition
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