This Mexican cornbread is a delightful twist on the classic cornbread, adding a burst of flavor with jalapeños, cheddar cheese, and corn kernels. It's perfect as a side dish for any meal or as a standalone snack. The combination of spicy, cheesy, and sweet elements makes it a crowd-pleaser.
When preparing this recipe, you might need to pick up a few ingredients that aren't always in your pantry. Fresh or frozen corn kernels add a sweet crunch, while jalapeños bring a spicy kick. Make sure to grab some shredded cheddar cheese for that gooey, melty goodness. These ingredients are usually available in most supermarkets.

Ingredients For Mexican Cornbread Recipe
Cornmeal: A coarse flour made from dried corn, essential for the cornbread's texture and flavor.
All-purpose flour: Provides structure and helps the cornbread rise.
Baking powder: A leavening agent that helps the cornbread rise and become fluffy.
Salt: Enhances the overall flavor of the cornbread.
Milk: Adds moisture and richness to the batter.
Eggs: Bind the ingredients together and add richness.
Vegetable oil: Adds moisture and helps create a tender crumb.
Corn kernels: Adds a sweet, crunchy texture to the cornbread.
Cheddar cheese: Provides a rich, cheesy flavor and gooey texture.
Jalapeños: Adds a spicy kick to the cornbread.
Technique Tip for This Recipe
When folding in the corn kernels, cheddar cheese, and jalapeños, be careful not to overmix the batter. Overmixing can result in a dense and tough cornbread. Gently fold the ingredients until they are just incorporated to maintain a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor in the cornbread.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and increases the fiber content of the cornbread.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread, making it more moist.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.
vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly richer flavor and is a healthier fat option.
fresh or frozen corn kernels - Substitute with canned corn: Drain and rinse canned corn to use in place of fresh or frozen corn kernels.
shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the cornbread.
diced jalapeños - Substitute with diced green chilies: Diced green chilies provide a similar heat level and flavor profile to jalapeños.
Other Alternative Recipes Similar to This Cornbread
How to Store or Freeze Cornbread
Allow the cornbread to cool completely before storing. This helps prevent condensation, which can make the cornbread soggy.
Wrap individual slices or the entire cornbread loaf tightly in plastic wrap or aluminum foil. This keeps it fresh and prevents it from drying out.
Place the wrapped cornbread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
Store the cornbread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing.
For refrigeration, place the wrapped cornbread in the fridge. It will stay fresh for up to a week. Reheat in the oven or microwave before serving to restore its texture.
To freeze, wrap the cornbread slices or loaf in plastic wrap, then in aluminum foil. This double wrapping helps prevent freezer burn.
Label the wrapped cornbread with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
Store the cornbread in the freezer for up to 3 months. For best results, thaw it in the refrigerator overnight before reheating.
Reheat frozen cornbread in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also use a microwave, but the oven will help maintain its texture.
If you prefer a crispy exterior, reheat the cornbread slices in a skillet with a little butter or olive oil over medium heat until golden brown.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
For a quicker method, use the microwave. Place a piece of cornbread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 30-60 seconds, checking to ensure it doesn't overheat.
If you have an air fryer, preheat it to 320°F (160°C). Place the cornbread in the basket and heat for 5-7 minutes. This method helps maintain a slightly crispy exterior while warming the inside.
For stovetop reheating, use a skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the cornbread in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.
To add a twist, reheat the cornbread on a grill. Wrap it in aluminum foil and place it on the grill over medium heat. Cook for about 5-7 minutes, turning occasionally, until heated through and slightly charred for extra flavor.
Best Tools for This Recipe
Oven: Used to bake the cornbread at a consistent temperature of 400°F (200°C).
Large mixing bowl: Used to combine the dry ingredients like cornmeal, flour, baking powder, and salt.
Medium mixing bowl: Used to whisk together the wet ingredients such as milk, eggs, and vegetable oil.
Whisk: Used to thoroughly mix the wet ingredients until they are well combined.
Spatula: Used to fold in the corn kernels, cheddar cheese, and diced jalapeños into the batter.
Greased baking pan: Used to pour the batter into for baking, ensuring the cornbread doesn't stick.
Toothpick: Used to check if the cornbread is fully baked by inserting it into the center and seeing if it comes out clean.
Cooling rack: Used to let the cornbread cool slightly before serving.
How to Save Time on Making Cornbread
Pre-measure ingredients: Measure out all cornmeal, flour, and other ingredients before starting to save time during mixing.
Use frozen corn: Opt for frozen corn kernels instead of fresh to cut down on prep time.
Shred cheese in advance: Shred the cheddar cheese ahead of time or buy pre-shredded to streamline the process.
Pre-dice jalapeños: Dice the jalapeños in advance and store them in an airtight container until needed.
One-bowl method: Combine wet and dry ingredients in one large bowl to minimize cleanup and save time.

Mexican Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Milk
- 2 Eggs
- ¼ cup Vegetable oil
- 1 cup Corn kernels fresh or frozen
- 1 cup Cheddar cheese shredded
- 2 Jalapeños diced
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in corn kernels, cheddar cheese, and jalapeños.
- Pour the batter into a greased baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Nutritional Value
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