Mexican cornbread is a simple, sweet, and spicy cornbread with a buttery soft crumb. It’s made with creamed corn, honey, cheddar and jalapenos, and tons of flavor!
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Favorite Jalapeno Cornbread
This Mexican cornbread AKA jalapeno cornbread is the perfect addition to any comfort meal. I love spreading a little butter on top and serving with a warm bowl of homemade chili or taco soup. Absolute perfection!
This isn’t your traditional sweet cornbread, although that’s a fan favorite around here too. This easy Mexican cornbread recipe uses added ingredients like sharp cheddar and spicy jalapeno that not only pack a punch but deliver loads of flavor as well. The honey gives it a subtle sweetness that never overpowers savory meals.
On days when soup, stew, or chili is on the menu, whip up a batch of this in one bowl for easy clean-up. Pop it in the oven while your soup is on the stove and bake until golden. Serve warm with a pad of melting butter and watch how quickly they disappear!
Find the full printable recipe with specific measurements below.
- Yellow cornmeal: The key ingredient that gives cornbread its corny flavor and texture.
- Cream style corn: I like to add a little extra corn for a bit of sweetness and to make the cornbread extra moist.
- Jalapeño: The heat from these peppers work so perfectly with the sweetness of the corn. I like to remove the seeds to keep the heat level a bit more mild, but feel free to leave them in if you want a little extra spice.
- Cheddar cheese: I love cheese and corn together, and cheddar adds a nice bit of sharpness to the bread.
- Milk: I like to use 2% to add a little extra fat but still keep things light, but you can also opt for buttermilk if you want a bit more tang.
- Honey: Not only does it add the perfect sweetness, but it also helps to make the cornbread moist.
- Eggs: The binder that brings all the other ingredients together.
- Flour: All-purpose flour gives these muffins their structure and keeps the crumb tight.
- Baking powder: This leavener makes the muffins rise and keep them from being too dense.
- Salt: I love to add a little salt to help balance the sweetness.
- Butter: Melted butter added right at the end makes the muffins moist with a little bit of nuttiness.
How to Make Mexican Cornbread
- Batter. 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.
- Fill. Pour the batter into a buttered 9×9-inch pan. Top with remaining cheese.
- Bake. Bake in oven at 350°F for about 33 minutes, or until a toothpick comes out clean. Let cool slightly before serving.
Cooking Tips + 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 all of the flavor of the jalapeno but 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 version of these cornbread muffins, make the batter in the same way, but fill 12 muffin tins instead. Bake at 350°F until the tops are nicely golden and the toothpick comes out clean. About 17-20 minutes.
- This recipe uses cheddar but you can swap for any Mexican cheese, pepper jack cheese or a Monterey Jack cheese.
- You can also make this as cast iron skillet cornbread if you would like!
Cornmeal comes from grinding whole grain corn, and comes in different grain sizes. I like to use a medium grind cornmeal because it gives a nice texture without a lot of crumbs.
Of course! I would just make the batter according to the package directions and then add in the corn, jalapeno, and cheese as instructed.
Absolutely! Buttermilk adds a nice light tang and moisture to cornbread. If you have it, use it!
No reason why not! Just make sure you butter the skillet really well before adding the batter. The baking time may be shorter, so I would keep a close eye on it and check it closely after 20 minutes.
Storing + Freezing
Storage: Cornbread can be stored, wrapped in foil in a zip-top bag or an airtight container, at room temperature for up to 2 days.
Freezer Instructions: Once cooled it can be kept in a sealed container in the freezer for 1-2 months. When you’re ready to reheat, 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.
More Recipes to Enjoy Alongside
- ¾ cup milk , 2% or buttermilk
- ¼ cup honey
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ½ cup unsalted butter , melted and slightly cooled
- 8 ounces cream style corn , or Mexican corn
- 1-2 jalapeno , chopped and seeds removed
- 1 cup shredded cheddar cheese
- Preheat the oven to 350°F. Butter a 9×9-inch pan and set aside.
- In a large measuring cup or small bowl, whisk together milk, honey, and eggs.
- In a large bowl, mix together the flour, cornmeal, baking powder, and salt. Add in the milk mixture and stir just until combined. Stir in the melted butter, corn, jalapeno and 1/2 cup cheese, being careful not to overmix.
- Pour evenly into pan. Sprinkle the top with remaining 1/2 cup cheese. Bake 33 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Slice into 16 squares. Best served warm with a little butter, if desired, on top.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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