Easy Jalapeno Cheddar Mexican Cornbread
This moist jalapeño cheddar Mexican cornbread is easy to make, savory, a little bit sweet, and not too spicy. It’s perfect for a crowd, and easily made ahead of time. Serve this cornbread recipe for Mexican dinner or with your Cinco de Mayo party food spread and watch it disappear. It’s one of those Mexican side dishes you’ll want to make again and again!
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About Mexican Cornbread
Need a crowd-pleasing side to serve with your favorite Mexican recipes?
Try this easy, from scratch, Mexican cornbread recipe!
This cheesy jalapeño cornbread is a classic Southern recipe that makes any dinner cozy and comforting.
If you like homemade cornbread and Mexican food, this dish is a no-brainer.
Everyone will devour this crave-worthy Mexican recipe!
YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
- Moist and tender. This homemade recipe has the perfect tender crumb for a savory, pillowy bite!
- Quick to make. You’ll only need 15 minutes of prep time.
- Great for a crowd. This recipe makes 16 servings and can easily be doubled for more!
Want super moist cornbread?
See the Recipe Tips and Variations for a simple trick that works every time!
Recipe Card
Easy Jalapeno Cheddar Mexican Cornbread
Ingredients
Method
- Preheat your oven to 400°F and grease a 9-inch square baking pan with a few spritzes of non-stick cooking spray.
- In a medium mixing bowl, stir together 1 ½ cups yellow cornmeal, 1 cup all-purpose flour, 3 Tablespoons white sugar, 1 ½ teaspoons baking powder, ¾ teaspoons baking soda, and 1 ½ teaspoons salt.
- In another bowl, combine the wet ingredients: 1 ¼ cups buttermilk, 2 large eggs, 6 Tablespoons melted butter, and 2 Tablespoons olive oil.
- Add the flour mixture to the wet ingredients and stir until just combined. Fold in most of the 1 ½ cups shredded sharp cheddar cheese (reserving some to sprinkle on top) and 4 to 5 seeded and diced jalapeño peppers.
- Spread the cornbread mixture into the prepared pan and top with the remaining cheese. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool for 10 minutes before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk, see the Recipe Tips and Variations, below, for a simple substitute!
Ingredients
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 3 Tablespoons white sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 6 Tablespoons butter, melted
- 2 Tablespoons olive oil
- 1 ½ cups shredded sharp cheddar cheese
- 4 to 5 jalapeño peppers, seeded and diced
Step-by-Step Recipe Instructions
STEP 1: Preheat your oven to 400°F and grease a 9-inch square baking pan with a few spritzes of non-stick cooking spray.
STEP 2: In a medium mixing bowl, stir together 1 ½ cups yellow cornmeal, 1 cup all-purpose flour, 3 Tablespoons white sugar, 1 ½ teaspoons baking powder, ¾ teaspoons baking soda, and 1 ½ teaspoons salt.
STEP 3: In another bowl, combine the wet ingredients: 1 ¼ cups buttermilk, 2 large eggs, 6 Tablespoons melted butter, and 2 Tablespoons olive oil.
STEP 4: Add the flour mixture to the wet ingredients and stir until just combined. Fold in most of the 1 ½ cups shredded sharp cheddar cheese (reserving some to sprinkle on top) and 4 to 5 seeded and diced jalapeño peppers.
STEP 5: Spread the cornbread mixture into the prepared pan and top with the remaining cheese. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
STEP 6: Let the cornbread cool for 10 minutes before serving.
Afraid of too much heat?
Don’t worry! This recipe is not too spicy. Read the FAQs at the bottom of the post to see how to properly prepare the jalapeño!
Recipe Tips and Variations
Secrets for Success
Use finely ground cornmeal or “bolted cornmeal“.
This will give you the most moist and tender crumb.
Wear gloves when handling the jalapeno.
This will protect your skin and eyes.
Make sure you use a 9-inch square pan or a 10-inch round pan.
A different size will affect the bake time and thickness of the cornbread.
How to Store and Freeze
Storage:
Store leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.
Freezing:
Wrap cooled cornbread tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Variations
Substitute the buttermilk:
If you don’t have buttermilk, swap it with this simple substitute: Use 1 ¼ cups milk + 1 Tablespoon lemon juice or vinegar, let sit for 5 minutes.
Add texture:
Add cooked corn kernels or roasted red peppers for extra texture and flavor.
Swap the cheese:
Swap sharp cheddar for pepper jack or Monterey Jack for a different cheesy twist.
Hungry for More?
If you liked this easy Mexican cornbread, be sure to check out these other fun side dishes and appetizers!
FAQs
Completely remove the seeds from the jalapeños and scrape out all of the white membrane! These have the highest concentration of capsaicin.
Yes! Replace all-purpose flour with a 1:1 gluten-free flour blend.
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