Mexican Cornbread

This Mexican cornbread recipe is easy to make with sweet creamed corn, honey and spicy jalapenos. It’s super moist, flavorful and a crowd-pleaser!

Best Mexican Cornbread Recipe

This Mexican cornbread is the perfect addition to any comfort meal. I love spreading a little butter on top and serving it with a warm bowl of this easy chili or taco soup.

This easy Mexican cornbread recipe unlike traditional sweet cornbread, uses ingredients like sharp cheddar and spicy jalapeno that not only pack a punch but deliver loads of flavor. The honey gives it a subtle sweetness that balances it!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Yellow cornmeal: The base for cornbread, giving it that classic corn flavor and a slightly gritty texture.
• Cream-style corn: Adds extra sweetness, moisture, and real corn kernels for a more tender, flavorful bite.
• Jalapeños (seeded or unseeded): Fresh jalapeño peppers bring a mild to medium heat that complements the cornbread’s sweetness. Remove the seeds for a milder flavor, or leave them in if you like it spicy.
• Shredded cheddar cheese – Cheddar cheese melts beautifully into the cornbread, adding rich, savory depth that pairs perfectly with the corn and spice.
• Milk or buttermilk – 2% milk keeps the cornbread light yet moist, while homemade buttermilk adds a tangy flavor and a more tender crumb.
• Honey: Natural sweetness that enhances the corn flavor and adds extra moisture to the bread.
• Melted butter: Adds rich flavor and moisture for that perfect golden finish.

How to Make Mexican Cornbread

Fill a measuring cup with 3/4 cup milk, then whisk in the eggs and honey.

In a separate large bowl, combine the flour, cornmeal, baking powder and salt. Pour the milk mixture into the flour mixture and stir just until combined. Then mix in the melted butter (don’t overmix). Stir in the cream style corn, jalapeno, and 1/2 the cheese.

Pour the batter into a buttered 9×9-inch pan. Top with remaining cheese.

Bake in oven at 350°F for about 33 minutes, or until a toothpick comes out clean. Let cool slightly before serving.

Recipe Tips and Variations

• To kick up the heat a notch, use 2 jalapenos or decide to keep the seeds in (all the power to you). You can also add in a can of diced green chiles or use Mexican corn.
• If you want very little heat, take care to remove ALL of the seeds. I do that all the time in these bacon wrapped jalapeno poppers.
• Add sliced green onions before baking to add a little color and flavor to the bread.
• For a Mexican cornbread muffins, make the batter in the same way, but fill 12 muffin tins instead. Bake cornbread muffins at 350°F until the tops are nicely golden and the toothpick comes out clean. About 17-20 minutes.
• Make this into a skillet cornbread by adding the batter to a cast iron skillet and baking it at 375°F for 20-22 minutes.
• Swap cheddar cheese for any Mexican cheese, pepper jack cheese or a Monterey Jack cheese.

Storage

• Store: Mexican cornbread can be stored, wrapped in foil in a zip-top bag or an airtight container, at room temperature for up to 2 days.
• Freeze: Freeze cornbread for up to 1-2 months. When you’re ready to reheat it, thaw in the fridge overnight or at room temperature. Re-wrap in aluminum foil and place in the oven at 350°F until warmed through.

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