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Delicious slice of Mexican cornbread topped with cheese and jalapeños

Mexican Cornbread

A warm, filling, and savory cornbread, perfect for pairing with chili or tacos, featuring cheese and jalapenos.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Or 1 box Jiffy for a quick version.
  • 1 cup all purpose flour Skip if using Jiffy.
  • 1 tablespoon baking powder Skip if using Jiffy.
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup milk or buttermilk
  • 1/3 cup oil or melted butter
Mix-Ins
  • 1 to 1.5 cups shredded cheese Sharp cheddar, pepper jack, or Monterey jack.
  • 1 to 2 jalapenos, diced Remove seeds for mild heat.
  • 1 cup corn kernels Optional.
  • 2 tablespoons diced onion Optional.

Method
 

Preparation
  1. Heat your oven to 400°F. If using a cast iron skillet, place it in the oven while it heats.
  2. In a bowl, mix dry ingredients: cornmeal, flour, baking powder, and salt.
  3. In another bowl, mix wet ingredients: eggs, milk or buttermilk, and oil or melted butter.
  4. Pour the wet mixture into the dry mixture and stir until just combined.
  5. Fold in cheese, jalapenos, and any optional extras like corn kernels.
  6. Carefully remove the hot skillet, add a tablespoon of butter to coat the bottom, and pour in the batter.
Baking
  1. Bake for 20 to 25 minutes until the top is golden and a toothpick comes out mostly clean.
  2. Let it sit for 10 minutes before slicing.

Notes

Use buttermilk for a richer flavor and keep an eye on baking time to avoid overbaking. Leftovers can be stored in the fridge for up to 5 days.