If you’re looking to jazz up your classic cornbread with a burst of flavor and a little kick, this Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe is an absolute game-changer. It’s a celebration of textures—from the tender crumb of the bread to the sharp cheddar, sweet bursts of corn, and fiery jalapeños—all wrapped up in one golden, irresistible slice. Perfect for serving alongside your favorite Mexican meals or as a standalone snack, this cornbread will have everyone asking for seconds and discovering a new family favorite.
Ingredients You’ll Need
These ingredients are wonderfully simple yet incredibly important for making the perfect Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe. Each component plays a role in balancing flavor, moisture, and texture to give you that moist, cheesy, spicy bread you’ll crave.
- 1 cup cornmeal: The base ingredient providing that classic cornbread texture and subtle corn flavor.
- 1 cup all-purpose flour: Adds structure and a tender crumb to the bread.
- 1 tbsp baking powder: Helps the cornbread rise nice and fluffy without getting dense.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness of the corn.
- 1/2 tsp ground cumin: Introduces a warm, earthy note that complements the heat of the jalapeños perfectly.
- 1/4 tsp cayenne pepper (optional): Adds an extra layer of spicy heat if you like your cornbread with a bit more punch.
- 1/2 cup milk: Keeps the batter moist and smooth for an even bake.
- 1/4 cup sour cream: Boosts moisture and lends a slight tang that brightens the flavor.
- 2 large eggs: Provide lift and richness, binding everything together.
- 1/4 cup unsalted butter (melted): Adds a luscious richness and keeps the cornbread tender.
- 1 cup shredded cheddar cheese: Melts beautifully into the batter, offering sharp, gooey pockets of cheesy goodness.
- 1/2 cup corn kernels: Fresh or frozen, these bursts of sweet corn add delightful texture.
- 1-2 jalapeño peppers (finely chopped): Deliver just the right amount of spice and flavor without overpowering the bread.
- 1/4 cup chopped green onions (optional): Bring a mild onion flavor and delightful color contrast.
How to Make Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This is the ideal temperature to get a golden crust while keeping the inside moist. Grease your pan generously or line it with parchment paper to ensure easy removal later. A 9×9-inch baking dish or an 8-inch round cake pan works perfectly for this recipe.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if you’re using it. These dry ingredients lay the foundation, combining spicy warmth with the cornmeal’s nutty flavor to create that authentic Mexican flair.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine your milk, sour cream, eggs, and melted butter. Whisk them together until the mixture is smooth and silky—this step ensures your batter has the right consistency and richness, which keeps the cornbread tender and moist.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl containing the dry ingredients. Gently stir everything until just combined; it’s important not to overmix here. Overworking the batter can lead to a tough cornbread, so keep the mix lumpy rather than perfectly smooth for the best texture.
Step 5: Fold in Cheese, Corn, Jalapeños, and Green Onions
This is where the magic happens! Fold in the shredded cheddar cheese, sweet corn kernels, chopped jalapeños, and green onions if you’re adding them. These flavorful bits bring the Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe its signature texture and zing with every bite.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Pop it in the oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is beautifully golden brown and a toothpick inserted into the center comes out clean. The aroma at this stage is utterly irresistible!
Step 7: Cool and Enjoy
Let your cornbread cool for a few minutes to set before slicing. Serving it warm really allows the cheddar to shine and the jalapeño flavors to pop. Whether on its own with a pat of butter or alongside your favorite Mexican dishes, this cornbread won’t disappoint.
How to Serve Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe
Garnishes
Add a touch of freshness and a burst of flavor by garnishing with extra shredded cheddar, chopped cilantro, or a dollop of sour cream. Some lime wedges on the side can also brighten the experience and complement the spicy jalapeños beautifully.
Side Dishes
This cornbread pairs wonderfully with classic Mexican dishes like chili, enchiladas, or your favorite taco fillings. It also makes a fantastic companion to soups and stews, especially those with smoky or spicy notes that balance the sweetness and heat in the bread.
Creative Ways to Present
Try cutting the cornbread into bite-sized squares for a party platter, serving alongside a zesty guacamole or homemade salsa for dipping. You can even crumble it over a salad for a crunchy, cheesy topping with a spicy kick.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Refrigerate if you want to keep it fresh longer, up to about 4-5 days, but be sure to cover it well to prevent drying out.
Freezing
This cornbread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and then a layer of foil or place in a freezer-safe bag. It can be frozen for up to 3 months. This way you’ll always have a convenient, flavorful side on hand for your meals.
Reheating
To enjoy leftover cornbread, reheat slices in a 350°F oven for about 10 minutes until warmed through and slightly crisp on the edges. You can also microwave it, but the oven method keeps that delightful texture crispier.
FAQs
Can I make this cornbread gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. This way, you keep the texture soft and crumbly without compromising flavor.
How spicy will the jalapeños make the cornbread?
The spiciness depends on how many jalapeños you add and whether you include the seeds. Using one pepper without seeds gives a mild heat, while 2 with seeds will bring a notably spicy kick. Adjust according to your heat preference!
Can I use frozen corn kernels?
Yes, frozen corn works just as well as fresh or canned. Just thaw and drain any excess water before folding them into the batter to avoid making it too wet.
Is sour cream necessary in the recipe?
Sour cream adds richness and moisture, but if you don’t have it, plain yogurt or buttermilk makes a lovely substitute. Skip it entirely and add a bit more milk if necessary, though the texture might be slightly less tender.
How long does this cornbread stay fresh?
Stored properly at room temperature, it stays fresh for about two days. Refrigerated, it can last up to 5 days, but always cover it well to keep it from drying out.
Final Thoughts
This Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe is truly a treasure in any kitchen. It’s easy to make, bursting with flavor, and perfectly versatile for lots of occasions. I encourage you to give it a try and discover just how much this cheesy, spicy cornbread can elevate your meals. Trust me, it will quickly become one of your favorite go-to recipes!
Print
Mexican Cornbread with Cheddar, Jalapeños, and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread recipe offers a deliciously moist and flavorful twist on traditional cornbread, featuring spicy jalapeños, sweet corn kernels, and sharp cheddar cheese. Perfect as a side dish for Mexican meals or enjoyed on its own, this cornbread is baked to golden perfection with aromatic cumin and a hint of cayenne pepper for extra heat.
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.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if using, ensuring even distribution of spices and leavening agents.
- Mix wet ingredients: In a separate bowl, whisk the milk, sour cream, eggs, and melted unsalted butter together until the mixture is smooth and well combined, which provides moisture and richness to the batter.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure the cornbread remains tender and light.
- Add the fillings: Carefully fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeños, and green onions if you choose to use them, distributing the flavorful components evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is a golden brown color.
- Cool and serve: Allow the cornbread to cool for several minutes after baking. Slice and serve warm as a spicy, cheesy side to Mexican dishes or simply with a pat of butter for a comforting snack.
Notes
- You can adjust the number of jalapeños to control the spice level according to your taste preference.
- If you prefer a milder version, omit the cayenne pepper and use just one jalapeño or none at all.
- Using frozen corn kernels? Thaw and drain them before folding into the batter to avoid excess moisture.
- This cornbread can be reheated gently in the oven or microwave for serving leftovers.
- The sour cream adds moisture and richness but can be substituted with Greek yogurt if desired.
