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!
Don’t forget to like, comment, and rate this recipe!
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!
Key Ingredients
Yellow Cornmeal: Provides the essential grainy texture and distinct corn flavor that defines a traditional cornbread. Make sure to use a standard stone-ground yellow cornmeal rather than a coarse grit or a pre-mixed corn muffin blend.
White Sugar: A small addition that doesn’t make the cornbread taste like dessert. Instead, the sugar balances the sharp heat of the jalapeños and the saltiness of the cheddar cheese, creating a well-rounded flavor profile.
Buttermilk: The ultimate moisture secret. The natural acidity of buttermilk activates the baking soda and breaks down gluten strands, yielding an incredibly tender, melt-in-your-mouth crumb that stays soft for days. Whole milk mixed with a teaspoon of lemon juice works as a quick swap.
Shredded Sharp Cheddar Cheese: Adds a rich, savory, and beautifully melted cheese ribbon throughout the bread. For the best texture, grate a solid block of sharp or extra-sharp cheddar by hand; pre-bagged cheeses contain starches that prevent them from melting smoothly into the batter.
Jalapeño Peppers: The star spice element. Seeding and dicing them evenly ensures you get a pleasant, mild warmth and a bright green pop of color in every bite.
Step-by-Step Recipe Instructions
Prep and Mix the Batter
Preheat the oven: Preheat your oven to 400°F and grease a 9-inch square baking pan with a few spritzes of non-stick cooking spray.
Whisk the dry ingredients: In a medium mixing bowl, stir together yellow cornmeal, all-purpose flour, white sugar, baking powder, baking soda, and salt.
Blend the wet base: In another bowl, combine the wet ingredients: buttermilk, large eggs, melted butter, and olive oil.
Combine and fold: Add the flour mixture to the wet ingredients and stir until just combined. Fold in most of the shredded sharp cheddar cheese (reserving some to sprinkle on top) and seeded and diced jalapeño peppers.
Bake and Cool
Bake until clean: 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.
Cool and serve: 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!
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!
How do I make sure the jalapeños aren’t too spicy?
Completely remove the seeds from the jalapeños and scrape out all of the white membrane! These have the highest concentration of capsaicin.
Can I make this recipe gluten-free?
Yes! Replace all-purpose flour with a 1:1 gluten-free flour blend.
Recipe Card
Easy Jalapeno Cheddar Mexican Cornbread
This moist jalapeñoo 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!
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.
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