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Mexican Cornbread

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! 

slice of cornbread on white plate
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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!

cornbread ingredients on counter

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.
  • 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.
  • Use Jiffy mix as a time saver.
  • Buttermilk adds a nice light tang and moisture to cornbread. If you have it, use it!
  • This recipe uses cheddar but you can swap for any Mexican cheese or a Monterey Jack.
mixing batter for mexican cornbread

Storing + Freezing

Storage: Cornbread can be stored, wrapped in foil in a zip-top bag, 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.

slice of cornbread with butter

More Recipes to Enjoy Alongside:

slice of cornbread on white plate

Mexican Cornbread

5 from 3 votes
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! 
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 16


  • 3/4 cup milk , or buttermilk
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 1/2 cup unsalted butter , 1 stick melted and cooled slightly
  • 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″ pan and set aside. Prepare ingredients needed.
    cornbread ingredients on counter
  • Pour milk into a measuring cup and then whisk in the honey and eggs. In a separate large bowl, mix together the flour, cornmeal, baking powder and salt.
    whisking flour and cornmeal in a bowl
  • Combine the milk mixture into the flour mixture and stir just until combined. Then stir in the melted butter, corn, jalapeno and 1/2 cup cheese. Be careful not to over mix.
    mexican cornbread in a bowl
  • Pour into prepared pan. Sprinkle the top with remaining cheese. Bake for 33-35 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving.
    mexican cornbread batter in white pan
  • Slice into 16 squares. Best served warm with a little butter (if desired) on top.
    sliced cornbread in pan


To make into muffins: Make batter the exact same way, however pour into a 12-cup muffin tin instead of a baking pan (each cup should be about 3/4 full). Bake at 350°F for 17-20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.
  • To store: Can be stored at room temp for 1-2 days. Wrap in foil and store in a zip top bag.
  • To freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1-2 months.
  • Thawing: Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen).  
  • Reheating: Re-wrap in aluminium foil and place in oven at 350° until warmed throughout.

Serving: 1slice | Calories: 188kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 247mg | Potassium: 150mg | Fiber: 1g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Side Dish
Cuisine: Mexican
Author: Jamielyn Nye

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