Fluffy and buttery, this Mexican Cornbread (AKA jalapeno Cornbread) is one of the best cornbreads you will ever have. The batter for this easy one-pot side dish can be made in under 10 minutes. Bake it while you do the other dinner preps.
Just like Cilantro Lime Rice, Mexican Horchata, Mexican Rice, or Refried Beans, this recipe is also a classic.
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About This Recipe
Mexican Cornbread is a delicious take on the classic Southern cornbread. It has all the goodness of a warm fluffy Southern Cornbread plus the added flavor of ooey-gooey cheddar cheese and jalapenos.
This decadent Mexican-style cornbread is soft and moist with sweet, spicy, and a little tangy flavor. Make the batter from scratch using simple ingredients in under 10 minutes. Shove it in the oven and it is ready while you do the other dinner preps.
Instead of making it in a large pan, you can make it a muffin tin and serve as individual portions.
Ingredients
Cornmeal: Depending on whether you like grainy or smooth cornbread you can choose the variety of cornmeal. I personally like medium-ground cornmeal as it lends a great texture to the cornbread.
All-purpose flour: It gives the body and texture to the bread. Use whole wheat flour to make this bread 100% whole grain.
Baking Powder and Baking Soda: Use a mix of both to get the perfect rise and fluffiness.
Buttermilk: Buttermilk adds softness and moisture to this bread. It also adds a little tanginess and balances the spice and sweetness of the cornbread. If you don’t have buttermilk, just add a few drops of lime juice in milk and let it sit for 5 minutes. Your buttermilk is ready.
Granulated Sugar: It balances the flavor perfectly.
Jalapeno: Jalapeno add the required heat and spice to the cornbread. You can remove the seeds to reduce the heat. I have used fresh Jalapeno but canned also works great.
Cheese: I have used cheddar cheese to add gooey goodness to this Mexican cornbread recipe. You can use any cheese that you like. Colby Jack, Pepper Jack, Gouda, or a Mexican blend works great. You can also increase the amount of cheese to make the bread cheesier.
Others – You will also need vegetable oil, eggs, onions, mixed bell peppers, and corn kernels.
How To Make Mexican Cornbread
Preheat the oven to 375 degrees F (180 degrees C). Grease a 9-inch cake pan with butter and line it with parchment paper. I only line the pan at the bottom but you can line the sides too.
Note – You can make this bread in a cast iron pan too. It will make it super crispy around the edges.
Add ¾ cup medium-grind cornmeal, 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon sugar in a medium-size mixing bowl and mix well using a wire whisk.
Stir in ½ cup vegetable oil, 2 eggs, and 1 and ½ cup buttermilk.
Mix using a wire whisk just until just combined. Do not over mix at this stage otherwise the bread will come out dense.
Fold ½ cup chopped onion, ½ cup chopped mixed bell peppers, ½ cup corn kernels, 1 chopped Jalapeno, and 1 cup shredded cheddar cheese in the batter using a silicon spatula.
Pour the batter into the prepared pan.
Keep the pan in the middle rack of the oven and bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and let it cool for 5 minutes. Transfer the bread to a cooling rack and gently remove the parchment paper. Cool completely. Cut into slices and serve.
Frequently Asked Questions
You can make a layered Mexican cornbread and make it a wholesome and complete meal in itself. Make a filling using ground beef, minced meat, bacon, sausages, vegetable, or a mix of meat and vegetables to layer the bread.
Grease and line a 9-inch pan. Now pour half of the cornbread batter into the pan. Top it with the filling. Now pour the remaining batter over it and bake until done.
Yes, of course, you can! Instead of pouring the batter into a large pan, pour it in muffin cups and bake. The time of baking will differ, so keep that in check. Cornbread muffins are great for individual serving.
If you are making the cornbread with a ready-made mix like a jiffy mix, then mix it with milk, melted butter, eggs, onions, Jalapeno, and cheese. You can also add in some chopped green onions.
Pour the batter into the baking pan and bake for 20-25 minutes or until the toothpick inserted in the center comes out clean.
Serving Suggestions
This Jalapeno cornbread tastes best when served warm just out of the oven.
You can eat it as a meal by itself or serve it as an accompaniment. Serve it with Mexican drinks like Spicy Watermelon Margarita or Horchata Coffee.
Serve it with chili, stews, pinto beans, refried beans, or a hearty soup.
You can also serve it with mac n cheese or a salad.
Try out my Instant Pot Taco Soup, Vegetable Chowder, or Instant Pot Chicken Stew to pair with this bread.
Storage Suggestions
You can refrigerate the cornbread for up to 4-5 days in an airtight container.
You can freeze this bread too. Cool the bread completely and wrap it in a freezer-safe wrap or pack it in ziplock and freeze it for up to 3 months.
To reheat, take the cornbread out from the refrigerator and heat a little butter in a cast iron pan or skillet over medium heat. Once melted, arrange the cornbread slices on the pan and toast them from both sides.
You can even toast the slices in a toaster. Do not reheat the bread in a microwave as it will make it hard and chewy.
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Recipe Card
Mexican Cornbread Recipe
Equipment
Ingredients
- ¾ cup cornmeal (use fine, medium, or coarsely ground depending on your liking. I like to use medium-ground)
- 2 cups all purpose flour (use whole wheat flour for a healthier version)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 and ½ cup buttermilk (If buttermilk is not available, add 4-5 drops of lime juice in 1 and ½ cups of milk and keep aside for 5 minutes. Use this mixture in place of buttermilk)
- ½ cup chopped onions
- ½ cup chopped mixed bell peppers
- ½ cup corn kernels
- 1 chopped Jalapeno (fresh or canned)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (180 degrees C). Grease a 9-inch cake pan with butter and line it with parchment paper. I only line the pan at the bottom but you can line the sides too.
- Add medium-grind cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar in a medium-size mixing bowl and mix well using a wire whisk.
- Stir in vegetable oil, eggs, and buttermilk.
- Mix using a wire whisk just until just combined. Do not over mix at this stage otherwise the bread will come out dense.
- Fold onion, mixed bell peppers, corn kernels, jalapeno, and cheddar cheese in the batter using a silicon spatula.
- Pour the batter into the prepared pan.
- Keep the pan in the middle rack of the oven and bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and let it cool for 5 minutes. Transfer the bread to a cooling rack and gently remove the parchment paper. Cool completely. Cut into slices and serve.
Did you make this recipe? Let me know!