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Easy Mexican Cornbread

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings
  • Category: ide Dish, Bread
  • Method: Baking
  • Cuisine: Mexican, Tex-Mex
  • Diet: Vegetarian

Description

This moist and cheesy Mexican cornbread is packed with sweet corn, spicy jalapeños, and melty cheese. It’s the perfect side dish for chili, BBQ, or any Tex-Mex meal!


Ingredients

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp cumin (optional, for extra flavor)

  • 1/2 cup unsalted butter, melted

  • 2 large eggs

  • 1 cup buttermilk (or whole milk)

  • 2 tbsp honey (optional, for a touch of sweetness)

  • 1 cup shredded cheddar cheese (or Mexican blend)

  • 1/2 cup canned cream-style corn

  • 1/2 cup whole corn kernels (fresh, canned, or frozen)

 

  • 1-2 jalapeños, finely diced (seeds removed for less heat)


Instructions

  • Preheat oven to 400°F (200°C). Grease a 9×9-inch baking dish or cast-iron skillet.

  • Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, garlic powder, and cumin.

  • Combine wet ingredients: In another bowl, whisk melted butter, eggs, buttermilk, and honey (if using).

  • Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheese, cream-style corn, corn kernels, and diced jalapeños.

  • Bake: Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

 

  • Cool & serve: Let cool for 5-10 minutes, then slice and enjoy!


Notes

  • For extra spice, leave some jalapeño seeds or add ½ tsp chili powder.

  • If using a cast-iron skillet, preheat it in the oven with 1 tbsp butter before adding the batter for crispy edges!

 

  • Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.