Description
Mexican Cornbread is a flavorful twist on the classic southern staple, bursting with fresh corn, mild jalapeños, and melted cheese. This quick and easy recipe delivers a moist, tender crumb with crispy edges — perfect alongside chili, grilled meats, or simply enjoyed on its own. The combination of savory and sweet, with a hint of spice, makes it a crowd-pleaser for family dinners or festive gatherings. Ready in under an hour, this Mexican cornbread brings warmth and zest to your table.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup fresh corn kernels
- 1-2 jalapeños, diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter or oil
Instructions
- Preheat oven to 400°F (200°C) and grease a 9-inch skillet or baking dish.
- In a large bowl, whisk cornmeal, flour, baking powder, baking soda, sugar, and salt.
- In another bowl, beat eggs, then stir in buttermilk and melted butter.
- Combine wet and dry ingredients, stirring until just combined.
- Fold in corn kernels, jalapeños, and cheese.
- Pour batter into prepared pan and smooth top.
- Bake 25-30 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes before slicing and serving.
Notes
- For less heat, remove jalapeño seeds or substitute with mild green chilies.
- Use fresh corn for best texture and sweetness.
- Resting before slicing helps the cornbread hold its shape.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side dish
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg