Authentic Mexican Cornbread Recipe with Jalapeño and Cotija

Mexican Cornbread Ingredients
How to Make Mexican Cornbread
Mexican Cornbread Recipe
Kristyn’s Recipe Tips
Recipe FAQ
Complete The Meal

Classic cornbread is always a favorite, but this Mexican cornbread adds cheese and jalapeño for a lively twist. Made with buttermilk, sharp cheddar, and a touch of heat, it’s soft, slightly sweet, and full of flavor.

Prep takes about 10 minutes, making this an ideal side for soups and chilies like white chicken chili, Mexican street corn soup, or chicken tortilla soup. Bake it while your main dish simmers and you’ll have dinner ready in under an hour.

Why you’ll love it:

Bright, balanced flavor. Sweet cornbread meets spicy jalapeño and melty cheddar for a tasty contrast.
Quick and simple. Basic pantry ingredients and a short prep time make this a reliable weeknight side.
Adjustable heat. Control the spice by removing seeds or adding extra jalapeños to suit your taste.

Flour, eggs, cheese, jalapeno and other ingredients on a kitchen counter.

Mexican Cornbread Ingredients

½ cup cornmeal – Use medium-grind yellow or white cornmeal for the best texture. Avoid pre-mixed corn muffin mixes.
1½ cups all-purpose flour – Or a 1:1 gluten-free baking flour.
2 tablespoons sugar – Granulated sugar balances the cornmeal’s savory notes.
1 tablespoon baking powder
½ teaspoon salt
⅓ cup vegetable oil
2 eggs, beaten
1¼ cups buttermilk – Homemade or store-bought.
1 jalapeño, medium, chopped, seeds removed – Remove seeds and ribs to reduce heat, or leave them for more spice. Use two for extra kick.
¾ cup sharp cheddar, shredded – Or Mexican blend, Monterey Jack, or pepper jack.

How to Make Mexican Cornbread

STEP 1 — Prep: Preheat the oven to 375°F. Lightly grease a 9- or 10-inch cake pan or a cast iron skillet and set aside.

STEP 2 — Mix dry ingredients: In a medium bowl whisk together cornmeal, flour, sugar, baking powder, and salt.

Adding cheese and diced jalapenos to a gray bowl.

STEP 3 — Combine wet ingredients: Make a well in the center of the dry mix and add the oil, beaten eggs, and buttermilk. Stir until just moistened and no dry lumps remain. Fold in the chopped jalapeño and shredded cheddar.

BAKE: Pour the batter into the prepared pan or skillet. Bake for 40–45 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Let the cornbread rest a few minutes before slicing. Optionally top with melted butter and a drizzle of honey.

Mexican Cornbread Recipe

Soft, cheesy, and packed with flavor—this cornbread pairs perfectly with chili, tacos, or any Mexican-inspired meal.

Servings: 8

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Ingredients

½ cup cornmeal
1½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup vegetable oil
2 eggs, beaten
1¼ cup buttermilk
1 jalapeño, medium, chopped, seeds removed
¾ cup cheddar cheese, shredded

Instructions

Preheat oven to 375°F. Lightly grease a 9- or 10-inch cake pan or cast iron skillet.
Whisk cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
Make a well in the center and add oil, beaten eggs, and buttermilk. Whisk until the mixture is just moistened and no dry spots remain. Fold in jalapeños and cheddar.
Pour into the prepared pan and bake 40–45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let rest a few minutes before serving.

Notes

Recipe Tips.

Use medium-grind cornmeal for the best texture.
Do not over-mix; fold the cheese and jalapeños in gently to distribute evenly.
To make muffins, fill tins two-thirds full and bake 15–20 minutes.
A cast iron skillet yields a crisp, golden crust.

Storage: Keep at room temperature in an airtight container 1–2 days, refrigerated for about 5 days. To freeze, wrap in plastic and foil and freeze 1–2 months; thaw and reheat in the oven.

Nutrition

Calories: 301 kcal, Carbohydrates: 30 g, Protein: 8 g, Fat: 15 g, Saturated Fat: 4 g, Cholesterol: 56 mg, Sodium: 268 mg, Potassium: 284 mg, Fiber: 1 g, Sugar: 5 g

Nutrition information is an approximation.

Kristyn’s Recipe Tips

Use medium-grind yellow or white cornmeal for the best flavor and texture.
Fold in the cheese and jalapeños gently to avoid over-mixing.
For muffins, fill tins two-thirds full and bake 15–20 minutes.
Try a cast iron skillet for a crisp, golden crust.

Recipe FAQ

Best additions?

Add diced bell peppers, green onions, a small can of green chiles, or frozen corn for extra texture and flavor.

How to store Mexican cornbread?

Store leftovers in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for 1–2 months; thaw and reheat in the oven.