If you’re looking for a vibrant twist on a classic comfort food, this Mexican Cornbread with Jalapeños and Cheddar Recipe captures the perfect balance of spicy, cheesy, and slightly sweet flavors. Every bite delivers a moist, tender crumb accented by bursts of fresh corn and the gentle heat of jalapeños, all topped with melted cheddar that brings everything together beautifully. This recipe quickly became a favorite in my kitchen because it feels both familiar and exciting, ready to brighten up any meal or stand out as a satisfying snack.
Ingredients You’ll Need
To create this delightful Mexican cornbread, you won’t need a long list of ingredients, but each one plays a key role in building its signature flavor and texture. From the cornmeal’s grainy heartiness to the sharp cheddar’s creamy zing, these pantry staples come together to make something truly special.
- Cornmeal: The foundation that lends this bread its characteristic golden, slightly gritty texture and sweet corn flavor.
- All-purpose flour: Provides structure, ensuring the bread holds together with the right crumb.
- Baking powder: The leavening agent that adds lightness and lift for a fluffy cornbread.
- Salt: Enhances all the flavors and balances the richness.
- Ground cumin: Adds a warm, earthy depth that’s quintessentially Mexican.
- Cayenne pepper (optional): For a touch of spice that wakes up your taste buds.
- Milk: Keeps the batter moist and tender.
- Sour cream: Adds richness and a subtle tang that makes the cornbread wonderfully moist.
- Eggs: Binds everything together and helps with the rise.
- Melted unsalted butter: Brings buttery flavor and helps create a golden crust.
- Shredded cheddar cheese: Infuses each bite with savory, melty goodness.
- Corn kernels: Fresh, frozen, or canned—they add bursts of sweet juiciness.
- Jalapeño peppers: Chopped finely for just the right zing without overpowering.
- Chopped green onions (optional): A fresh, mild onion flavor and a pop of vibrant green color.
How to Make Mexican Cornbread with Jalapeños and Cheddar Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). It’s important to prep your baking dish early on—either grease it well or line it with parchment paper. A 9×9-inch square pan or an 8-inch round cake pan works perfectly. This ensures your cornbread won’t stick and comes out cleanly, keeping that beautiful shape intact.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if you’re using it. This mix forms the flavorful base and will distribute the spices evenly throughout your cornbread.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine the milk, sour cream, eggs, and melted butter until everything is smooth and well blended. The sour cream is the secret to a delightfully moist and tender crumb, while the eggs and milk help bring it all together.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing here—some lumps are fine! This is the trick to keeping your cornbread light and fluffy, rather than dense and tough.
Step 5: Fold in the Good Stuff
Now for the fun part: fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeños, and green onions if you’re adding them. These ingredients bring incredible flavor, texture, and that signature kick that sets this Mexican Cornbread with Jalapeños and Cheddar Recipe apart from the rest.
Step 6: Bake to Perfection
Pour your batter into the prepared pan and spread it evenly. Pop it into the oven and bake for 25 to 30 minutes until the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. The kitchen will start smelling heavenly, promising a delicious reward very soon!
Step 7: Cool and Serve
Once baked, let the cornbread cool for a few minutes to set, then slice and serve warm. Whether it’s alongside your favorite Mexican dishes or savored on its own slathered with butter, this cornbread is always a crowd-pleaser.
How to Serve Mexican Cornbread with Jalapeños and Cheddar Recipe
Garnishes
A little garnish goes a long way here. Sprinkle freshly chopped cilantro or green onions on top to add freshness that contrasts beautifully with the warm, cheesy bread. For an extra indulgent touch, dollop on some sour cream or a smear of creamy avocado to cool down those jalapeño notes.
Side Dishes
This cornbread shines next to classic Mexican staples like chili con carne, taco fillings, or hearty bean soups. It absorbs sauces beautifully, so it’s perfect for mopping up every last bite. Pair it with a fresh salad for balance or alongside grilled meats for a comforting meal.
Creative Ways to Present
Try cutting your cornbread into small squares and serving as a snack with dips like guacamole, salsa, or queso fresco. You can even use slices as the base for mini open-faced sandwiches topped with pulled pork or roasted vegetables—perfect for parties with a fun, southwestern flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, keep them refrigerated where they will last about 4 to 5 days without losing much of their fresh flavor and moisture.
Freezing
This Mexican Cornbread with Jalapeños and Cheddar Recipe freezes exceptionally well! Wrap cooled cornbread tightly in plastic wrap and then in foil or a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To warm up leftover cornbread, pop it in a preheated oven at 325°F (160°C) for about 10-15 minutes. This method restores its crisp edges while keeping the inside tender. You can also microwave individual slices for a quicker fix, but the oven always yields better texture.
FAQs
Can I make this cornbread spicier?
Absolutely! Add more jalapeños or include some chopped serrano peppers for an extra kick. Alternatively, upping the cayenne pepper will also increase heat without changing the texture.
What can I substitute for sour cream?
If you don’t have sour cream handy, plain Greek yogurt is a great substitute, providing similar tang and moisture. You could also use buttermilk, but it might make the batter a bit thinner.
Can I use frozen corn kernels?
Yes! Frozen corn works wonderfully and just make sure to thaw and drain them well before adding to avoid extra moisture in the batter.
Is this recipe gluten-free?
This specific recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you can substitute with a gluten-free flour blend designed for baking to make it gluten-free while maintaining texture and taste.
How do I know when the cornbread is done?
Check by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. The top should also be golden brown and slightly firm to the touch.
Final Thoughts
This Mexican Cornbread with Jalapeños and Cheddar Recipe is a wonderful way to bring some warmth and spice to your table with simple ingredients and straightforward steps. It’s the kind of dish that feels like a celebration in every bite and makes any meal feel a little more special. I hope you enjoy making and sharing it as much as I do!
Print
Mexican Cornbread with Jalapeños and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread recipe is a flavorful twist on traditional cornbread, incorporating shredded cheddar cheese, corn kernels, jalapeño peppers, and spices like cumin and cayenne for a mildly spicy kick. The moist and tender cornbread pairs perfectly as a side dish to Mexican cuisine or can be enjoyed on its own with a bit of butter. It’s easy to make, baked to golden perfection, and serves 8 to 8 generous servings.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
Wet Ingredients
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Fillings
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1–2 jalapeño peppers (finely chopped)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish or an 8-inch round cake pan with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper (if using). This blends the spices and dry base evenly.
- Mix wet ingredients: In a separate bowl, whisk together the milk, sour cream, eggs, and melted unsalted butter until the mixture is smooth and homogenous. This ensures a rich and tender cornbread texture.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the cornbread light and fluffy.
- Add the fillings: Fold in shredded cheddar cheese, corn kernels, finely chopped jalapeño peppers, and chopped green onions if using. These add bursts of flavor and texture throughout the cornbread.
- Bake: Transfer the batter into the prepared baking dish, spreading it out evenly. Bake at 375°F (190°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool for a few minutes in the pan before slicing. Serve warm as a delicious side to Mexican dishes or enjoy it independently with a pat of butter.
Notes
- For extra heat, leave the jalapeño seeds in; for milder bread, remove them before chopping.
- You can substitute cheddar cheese with pepper jack for a spicier flavor.
- Use fresh corn when in season for the best taste, but frozen or canned corn works well too.
- To keep the cornbread moist, avoid overbaking; check doneness starting at 25 minutes.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
