Why You’ll Love Mexican Cornbread Recipe

Combines savory, sweet, and spicy elements in one hearty bread
Incredibly moist texture thanks to creamed corn and buttermilk
Easy to make with basic pantry ingredients
Perfect side for chili, soup, or grilled meats
Customizable spice level with adjustable jalapeños
Bakes beautifully in a skillet or baking dish
A hit at potlucks, family dinners, and holidays
Delicious both warm and at room temperature
Stores and reheats well for leftovers
Vegetarian-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow cornmeal
all-purpose flour
baking powder
baking soda
salt
buttermilk
large eggs
unsalted butter, melted
creamed corn
shredded cheddar cheese
jalapeños, seeded and finely chopped
chopped green onions (optional)

Directions

Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, eggs, and melted butter until well blended.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
Fold in the creamed corn, cheddar cheese, jalapeños, and green onions if using.
Pour the batter into the prepared skillet or dish, smoothing the top.
Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing. Serve warm with butter or alongside your favorite meals.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories per serving: 320 kcal

Variations

Spicier Version: Leave some jalapeño seeds in or add diced green chiles or hot sauce to the batter.
Milder Version: Use only one jalapeño or omit entirely for a more subtle flavor.
Cheese Swap: Try Monterey Jack, pepper jack, or a blend for a unique twist.
Add Protein: Mix in cooked and crumbled bacon or sausage for a heartier dish.
Sweet Cornbread: Add 1–2 tablespoons of honey or sugar for a sweet-and-savory balance.
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well in the fridge for up to 1 week.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.
To Reheat: Warm slices in the oven at 350°F (175°C) for about 10 minutes or microwave individual portions for 20–30 seconds.

FAQs

How spicy is Mexican Cornbread?

The heat level depends on the amount and type of jalapeños used. Removing seeds reduces the spice, while keeping them or adding more peppers increases it.

Can I use canned corn instead of creamed corn?

Creamed corn adds moisture and sweetness. While you can use canned corn, the texture will be drier unless you adjust the liquid content.

What type of cheese works best?

Cheddar cheese is classic, but Monterey Jack or pepper jack also work well, especially if you want a meltier or spicier variation.

Can I make this in a muffin tin?

Yes, you can pour the batter into a greased or lined muffin tin and bake at 375°F for about 18–20 minutes or until golden and set.

Is this cornbread gluten-free?

As written, the recipe contains all-purpose flour. You can substitute with a gluten-free flour blend to make it gluten-free.

Can I prepare this recipe ahead of time?

Yes, you can bake it a day ahead and store it covered at room temperature. Reheat before serving for best results.

What can I serve with Mexican Cornbread?

It pairs perfectly with chili, soups, stews, barbecue meats, or even a simple salad for a lighter option.

Can I make this without buttermilk?

If you don’t have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.

How do I prevent the cornbread from being dry?

Make sure not to overbake it and use creamed corn for added moisture. Don’t overmix the batter either.

Can I bake this in a glass dish?

Yes, just be sure to grease it well and check for doneness, as baking time might vary slightly.

Conclusion

Mexican Cornbread is a flavorful, comforting twist on a beloved classic. Its perfect balance of moist texture, cheesy richness, and jalapeño heat makes it an irresistible addition to any meal. Whether you’re serving it with chili, enjoying it as a snack, or bringing it to a gathering, this easy-to-make bread is sure to impress. Customize it to your taste, and enjoy the savory satisfaction of homemade cornbread with a kick.

Mexican Cornbread

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Mexican Cornbread is a savory twist on traditional cornbread, featuring cheddar cheese, jalapeños, and creamed corn. This moist and flavorful bread pairs perfectly with chili, soups, or can be enjoyed on its own.

Author: Emily
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: Mexican-American
Diet: Vegetarian

Instructions

Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the creamed corn, shredded cheddar cheese, chopped jalapeños, and green onions (if using) until evenly distributed.
Transfer the batter into the prepared skillet or baking dish and spread it evenly.
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly before slicing. Serve warm with butter or your favorite dishes.

Notes

For milder heat, remove seeds and membranes from the jalapeños.
Try Monterey Jack or pepper jack cheese for variation.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
Reheat in the oven or microwave before serving.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 7g
Cholesterol: 70mg