This Mexican Cornbread is loaded with real corn kernels, melted cheddar, and just enough jalapeño heat. It comes out moist in the middle, with crisp, golden edges every single time.
Unlike the dry, crumbly cornbread you get from a box, this one is made completely from scratch. It's just one bowl, no mixer needed, and it's in the oven in under 15 minutes. Serve it alongside a bowl of chili, a plate of tacos, or just on its own with butter melting into every bite.
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Why This Recipe Works
- Never dry or crumbly: real corn kernels folded into the batter add moisture, so you get a soft, tender crumb instead of the dry, crumbly texture cornbread is known for.
- Real flavor in every bite: cheese, jalapeño, and green onion folded in at the end give real pockets of flavor, not a flat, one-note slice of cornmeal.
- Crisp edges, soft center: baking in a well-buttered pan gives you a golden, crisp crust around a soft, tender inside, the best of both in one bite.
- No boxed mix needed: a simple from-scratch batter, mixed just until combined, for a lighter, more tender result than the shortcut versions.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Cornmeal - It's a type of coarse flour ground from dried corn and is a common staple food that can have coarse, medium, and fine consistencies. This recipe requires medium coarse cornmeal that is widely available at large supermarkets or Amazon.
- Flour - Plain white flour or all-purpose flour is what we need for this fluffy and moist cornbread. You can also use whole wheat flour for a healthier option.
- Eggs - I use free-range or organic eggs whenever possible. Make sure the eggs are fresh and at room temperature.
- Milk - Most recipes call for buttermilk, but full-fat milk also works great with this recipe.
- Butter - A good quality unsalted butter adds richness and moisture to baked goods.
- Jalapenos - They add spiciness to the bread; however, you can remove the seeds and membrane to make it milder. You can substitute it with green chilies or green bell peppers.
- Green onions - Just to add a bit of color and texture.
- Cheese - I use extra mature cheddar for a touch of sharpness, but feel free to use your favorite hard cheese that's available.
- Corn kernels - Fresh, frozen, or canned (drained) all work. They add pockets of sweetness and moisture to the crumb.
How to Make Mexican-Inspired Cornbread?
Preheat your oven to 180°C (350°F).
Begin by melting the butter, then let it cool to room temperature. Grease a 23 cm (9") springform cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the melted unsalted butter, milk, and eggs. In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter. Now, fold in the corn kernels, finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter.
Mix until everything is evenly distributed.
Pour the cornbread batter into the prepared springform cake pan, spreading it out evenly. Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.
Recipe Tips From the Chef
- Room temperature eggs and milk blend more smoothly and bake more evenly.
- Avoid overmixing the batter. Mix until just combined to prevent a dense texture in your cornbread.
- Adjust the spiciness of your cornbread by adding or removing jalapeno seeds and membrane. Keep some seeds for extra heat or remove them for a milder flavor.
- I usually use cheddar cheese for this recipe, however, feel free to experiment with other cheese varieties like pepper jack cheese or Monterey Jack cheese for different flavor profiles.
- Allow the cornbread to cool in the pan for a few minutes before removing it. This helps it set and prevents it from falling apart when sliced.
What to Serve with Homemade Cornbread?
- Chili - A classic pairing! From beef chili to vegetarian chili to white chicken chili, warm cornbread and a bowl of chili is a comfort food favorite.
- Soup - This classic corn bread complements soups beautifully. Serve it alongside Roasted Red Pepper and Tomato Soup, Wild Garlic Soup, or any of your favorite soups for a hearty meal.
- BBQ - Cornbread's sweetness and texture make it a perfect side dish for barbecued meats. Enjoy it with pulled pork, ribs, Lamb Shish Kebab, or Grilled BBQ Chicken Thighs.
- Dips and Salsas - Pair jalapeno cornbread with a variety of dips and salsas. It's especially great with guacamole, Mango Pico de Gallo - Fresh Mango Salsa, or Smoked Salmon Pate.
- Eggs and Breakfast - This wonderful recipe for Mexican cornbread makes an excellent side for breakfast or brunch. Serve it with Menemen - Turkish Scrambled Eggs, or air fryer bacon, or as a base for a breakfast sandwich.
Storage Instructions
If you plan to consume the cornbread within a day or two, you can store it at room temperature.
Place the cornbread in an airtight container or wrap it in plastic wrap to keep it from drying out.
For longer storage, it's best to refrigerate the cornbread.
Allow it to cool to room temperature, then place it in an airtight container or a resealable plastic bag.
Properly stored, it can last in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Recipe FAQS
Yes, you can make gluten-free Mexican cornbread by using a gluten-free flour blend in place of regular all-purpose flour.
Just double check the cornmeal and other ingredients are also gluten-free.
If you prefer a milder cornbread, you can substitute jalapenos with bell peppers or omit them altogether.
This will give you a similar texture without the spiciness.
This usually means the batter was overmixed or there wasn't enough moisture. Mix the batter until just combined, and don't skip the corn kernels, they add moisture that keeps the crumb soft.
Yes, this recipe doubles well in a 9x13 inch baking dish. You'll likely need to add 10 to 15 minutes to the bake time, so start checking with a toothpick around the 40 minute mark.
Yes. Preheat a well-buttered 9 to 10 inch cast iron skillet in the oven while you mix the batter, then pour the batter into the hot skillet to bake. This gives the edges an extra crisp, golden crust.
Related Recipes
For more delicious Mexican food recipes why not try:
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I hope you enjoy the process of making this delightful Mexican Cornbread as much as you enjoy eating it! 🙂
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Mexican Cornbread
Ingredients
- ⅓ stick unsalted butter - melted (40 grams)
- 2 medium eggs (at room temperature)
- 1 cup milk (at room temperature)
- ⅔ cup cornmeal (100 grams/3½ oz)
- 1 ⅕ cups plain white flour / all-purpose flour (150 grams/5⅓ oz)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon caster sugar
- ½ teaspoon salt
- 1 jalapeno (finely chopped)
- 2 green onions (finely sliced)
- 1 cup grated cheddar cheese (100 grams/3½ oz)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
Instructions
- Begin by melting the butter, then let it cool to room temperature.
- Preheat your oven to 180°C (350°F).
- Grease a 23 cm (9") springform cake pan or line it with parchment paper.
- In a mixing bowl, whisk together the melted unsalted butter, milk, and eggs.
- In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
- Now, fold in the corn kernels, finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter. Ensure they are evenly distributed
- Pour the batter into the prepared springform cake pan, spreading it out evenly.
- Bake in the preheated oven for approximately 30-35 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
- Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.
Notes
- Room Temperature Ingredients: eggs and milk at room temperature blend more smoothly and bake more evenly.
- Don't Overmix: stir the batter until just combined. Overmixing develops the gluten in the flour and makes the cornbread dense.
- Adjust the Heat: keep the jalapeño seeds and membrane for extra spice, or remove them for a milder cornbread.
- Swap the Cheese: cheddar is the go-to here, but pepper jack or Monterey Jack both work well too.
- Cool Before Slicing: let the cornbread cool in the pan for a few minutes before removing it, it helps it set and stops it falling apart.
- Cast Iron Option: for extra-crisp edges, preheat a well-buttered 9 to 10 inch cast iron skillet in the oven while mixing the batter, then pour the batter into the hot skillet to bake.
- Doubling the Recipe: this recipe doubles well in a 9x13 inch baking dish. Add 10 to 15 minutes to the bake time.
- Storage: keep at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
- Freezing: wrap cooled cornbread tightly and freeze for up to 3 months. Thaw at room temperature before reheating.
- Reheating: warm slices in a 350°F (175°C) oven for about 10 minutes, or microwave in short bursts until heated through.
- Serving: serve warm alongside chili, soup, or barbecue, or on its own with a pat of butter.
Nia says
This cornbread turned out great. Nice texture with a little kick from the peppers. It went really well with chili.