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Mexican Cornbread Recipe

Mexican Cornbread Recipe

Savory cornbread loaded with cheddar cheese, corn, and jalapeños for a moist and slightly spicy side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup unsalted butter melted
  • 1 cup shredded cheddar cheese
  • 1 cup creamed corn
  • 1 cup whole kernel corn drained
  • 1 jalapeño finely diced
  • 2 tablespoons chopped green onions

Method
 

  1. Preheat oven to 375°F and grease baking dish or skillet.
  2. In a bowl whisk cornmeal, flour, baking powder, and salt.
  3. In another bowl mix eggs, buttermilk, melted butter, and creamed corn.
  4. Combine wet and dry ingredients gently.
  5. Fold in cheese, whole corn, jalapeño, and green onions.
  6. Pour batter into prepared pan and bake 30–35 minutes until golden.
  7. Cool slightly before slicing and serving.

Notes

  • Remove jalapeño seeds for less heat
  • Do not overmix batter
  • Preheat cast iron skillet for crispy edges
  • Brush the top with butter after baking
  • Store leftovers airtight for up to 3 days