Introduction
Looking for a crowd-pleasing side dish that brings a little heat and a lot of flavor to your table? This Mexican cornbread recipe delivers everything you want: a moist, tender crumb, plenty of melted cheese, and just the right amount of spice from fresh jalapeños. Whether you're serving it alongside chili, soup, or grilled chicken, this cheesy cornbread is sure to become a family favorite.
What makes this easy cornbread recipe stand out is its perfect balance of sweet corn flavor with savory, Mexican-inspired ingredients. Unlike traditional cornbread that can sometimes be dry or crumbly, this version stays incredibly moist thanks to a few secret ingredients that lock in moisture and create an irresistible texture. Plus, it comes together in just one bowl, making cleanup a breeze.
This jalapeno cornbread works beautifully as a cornbread side dish for weeknight dinners, potlucks, barbecues, or holiday gatherings. The combination of whole kernel corn, sharp cheddar cheese, and fresh peppers creates layers of flavor and texture that elevate simple cornbread into something truly special.
Why This Mexican Cornbread Recipe Works
This recipe has been tested and perfected to ensure consistent, delicious results every time. The key to its success lies in several important factors that work together to create the ultimate cheesy cornbread experience.
First, the addition of Greek yogurt or sour cream adds tanginess while keeping the cornbread incredibly moist. These dairy ingredients also provide protein and beneficial probiotics, making this a more nutritious option than many traditional recipes.
Second, using both cornmeal and whole kernel corn creates a wonderful texture contrast. The cornmeal provides structure and that classic cornbread flavor, while the whole kernels add pops of sweetness and moisture throughout each slice.
Third, the cheese isn't just mixed into the batter. By reserving some for the top, you get a beautiful golden, crispy cheese crust that adds visual appeal and an extra layer of flavor. This technique transforms a simple cornbread side dish into something that looks bakery-worthy.
Finally, the jalapeños can be adjusted to your heat preference, making this recipe flexible enough for families with varying spice tolerances. The peppers also add vitamin C and capsaicin, which may support metabolism and provide anti-inflammatory benefits.
Ingredients You'll Need
Dry Ingredients
- 1 cup cornmeal (preferably stone-ground for better nutrition)
- 1 cup whole wheat flour or all-purpose flour
- 2 tablespoons coconut sugar or honey
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt or sour cream
- 1/3 cup melted coconut oil or unsalted butter
- 1/4 cup milk of choice (dairy, almond, or oat milk)
Mix-ins
- 1 cup sharp cheddar cheese, shredded (divided)
- 1 cup whole kernel corn (fresh, frozen, or canned and drained)
- 2-3 jalapeño peppers, seeded and diced
- 1/4 cup red bell pepper, finely diced (optional, for color and sweetness)
- 2 green onions, sliced
Ingredient Notes and Substitutions
Cornmeal: Stone-ground cornmeal retains more nutrients and fiber than degerminated varieties. Yellow cornmeal provides beta-carotene, while white cornmeal offers a slightly milder flavor.
Greek Yogurt: This ingredient adds protein and probiotics while keeping the cornbread moist. Full-fat Greek yogurt creates the richest texture, but 2% works well too. Sour cream is an equally good substitute.
Coconut Oil: Provides healthy fats and keeps the cornbread tender. Melted butter or avocado oil work as alternatives.
Cheese: Sharp cheddar provides the best flavor, but Monterey Jack, pepper jack, or a Mexican cheese blend all work beautifully in this cheesy cornbread. For added nutrition, look for cheese from grass-fed sources.
Jalapeños: Fresh jalapeños provide the best flavor and texture. Remove the seeds and membranes to reduce heat. For a milder version, substitute with poblano peppers or green chilies.
Corn: Fresh corn cut from the cob offers the best flavor during summer months. Frozen corn (thawed and drained) works year-round. If using canned, drain thoroughly and pat dry.
Step-by-Step Instructions
Prepare Your Pan
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or 10-inch cast-iron skillet with coconut oil or butter. For extra flavor and a crispy bottom crust, heat the greased cast-iron skillet in the oven while you prepare the batter.
Mix Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, coconut sugar, baking powder, salt, and baking soda. Whisking thoroughly ensures even distribution of the leavening agents, which helps your cornbread rise evenly.
Combine Wet Ingredients
In a separate medium bowl, whisk the eggs until lightly beaten. Add the Greek yogurt, melted coconut oil, and milk. Whisk until smooth and well combined. The mixture should be creamy and uniform in color.
Create the Batter
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. Don't overmix; a few small lumps are perfectly fine. Overmixing develops gluten and can result in tough, dense cornbread.
Add Mix-ins
Fold in three-quarters of the shredded cheese, all of the corn, diced jalapeños, bell pepper (if using), and green onions. Stir gently until everything is evenly distributed throughout the batter.
Bake to Perfection
Pour the batter into your prepared pan, spreading it evenly to the edges. Sprinkle the remaining cheese over the top. If using a preheated cast-iron skillet, carefully remove it from the oven and pour in the batter (it should sizzle slightly).
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should pull away slightly from the pan, and the top should spring back when lightly pressed.
Cool and Serve
Allow the Mexican cornbread to cool in the pan for 10 minutes before slicing. This resting time helps the structure set, making it easier to cut clean squares. Serve warm for the best texture and flavor.
Serving Suggestions
This versatile cornbread side dish pairs beautifully with countless meals. Serve it alongside hearty chili or vegetarian bean soup for a comforting, complete meal. The slight sweetness of the cornbread balances the richness of spicy stews perfectly.
For taco night, slice this jalapeno cornbread into squares and serve it as an alternative to tortillas or chips. It's substantial enough to hold up to toppings and adds an interesting textural element to your Mexican-inspired spread.
This cheesy cornbread also shines at barbecues and potlucks. Pair it with grilled chicken, turkey burgers, or vegetarian black bean burgers. The corn and cheese flavors complement smoky, grilled foods wonderfully.
For breakfast or brunch, serve warm slices with a drizzle of honey and a pat of butter. The combination of sweet, savory, and spicy makes for an interesting morning treat that pairs well with scrambled eggs or a veggie omelet.
Cut the cornbread into smaller pieces and serve as an appetizer with guacamole, salsa, or a Greek yogurt-based dip. This presentation works particularly well for game day gatherings or casual entertaining.
Storage and Reheating Tips
Store leftover Mexican cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The moisture from the Greek yogurt and corn helps it stay fresh longer than traditional cornbread recipes.
To reheat individual slices, wrap in a damp paper towel and microwave for 20-30 seconds. This method restores moisture and warmth without drying out the cornbread. For larger portions, wrap in foil and warm in a 300°F oven for 10-15 minutes.
This easy cornbread freezes beautifully for up to 3 months. Wrap individual slices or the entire pan tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator or at room temperature for a few hours before reheating.
For the best texture after freezing, reheat from frozen in a 350°F oven for 15-20 minutes, wrapped in foil. Remove the foil for the last 5 minutes to crisp up the top slightly.
Variations to Try
Extra Spicy Mexican Cornbread: Add 1/2 teaspoon cayenne pepper to the dry ingredients and use pepper jack cheese instead of cheddar. Include a diced serrano pepper along with the jalapeños for serious heat lovers.
Southwest Style: Mix in 1/2 cup black beans (rinsed and drained), 1/4 cup diced tomatoes (well-drained), and 1 teaspoon cumin for a more complex flavor profile with added protein and fiber.
Herb Garden Version: Add 2 tablespoons fresh cilantro (chopped) and 1 teaspoon fresh oregano to the batter for an herbaceous twist that brightens the overall flavor.
Sweet and Savory: Increase the honey to 3 tablespoons and reduce the jalapeños to just one pepper for a milder, slightly sweeter version that appeals to children.
Protein-Packed: Stir in 1/2 cup cooked, shredded chicken breast or crumbled turkey for a more substantial dish that can serve as a light main course.
Vegan Mexican Cornbread: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), use coconut yogurt instead of Greek yogurt, and substitute vegan cheese. The texture will be slightly different but still delicious.
Nutrition Insights
This Mexican cornbread provides a good balance of macronutrients, making it more than just an empty-carb side dish. The Greek yogurt and eggs provide protein, which helps stabilize blood sugar and keeps you satisfied longer.
Cornmeal is a whole grain that contains fiber, B vitamins (especially niacin and folate), and minerals like iron and magnesium. Choosing stone-ground cornmeal maximizes these nutritional benefits since it retains the nutrient-rich germ and bran.
The jalapeños and bell peppers add vitamin C, vitamin A, and antioxidants with minimal calories. Capsaicin from the peppers may help boost metabolism and has been studied for its anti-inflammatory properties.
Cheese provides calcium, protein, and vitamin B12. While it does add saturated fat, using sharp cheddar means you get maximum flavor with less quantity. The fat also helps with absorption of fat-soluble vitamins from the vegetables.
Using coconut oil instead of butter adds medium-chain triglycerides (MCTs), which are metabolized differently than other fats and may support energy and metabolism. However, butter from grass-fed cows provides beneficial omega-3 fatty acids and vitamin K2.
Tips for Perfect Mexican Cornbread Every Time
Don't Overmix: Stir the batter just until the dry ingredients are moistened. Overmixing develops gluten, resulting in tough, dense cornbread instead of tender, moist squares.
Room Temperature Ingredients: Eggs and dairy at room temperature mix more easily and create a smoother batter, which leads to more even texture in the finished cornbread.
Test for Doneness: Start checking at 25 minutes. The cornbread is done when the edges are golden, the center springs back when touched, and a toothpick comes out with just a few moist crumbs.
Use Quality Cornmeal: Fresh cornmeal makes a noticeable difference in flavor. Store cornmeal in the refrigerator or freezer to prevent it from going rancid, especially if it's stone-ground.
Customize the Heat: Adjust jalapeños based on your preference. For mild cornbread, use just one pepper with seeds removed. For medium heat, use two peppers. For spicy, keep some seeds in or add three peppers.
Cast Iron Advantage: If you have a cast-iron skillet, use it. Preheating the skillet creates an amazing crispy bottom crust that you can't achieve in a regular baking pan.
Frequently Asked Questions
Can I make this Mexican cornbread ahead of time?
Yes! Bake it up to a day ahead, let it cool completely, then cover tightly. Reheat before serving. The flavors actually deepen after sitting for a few hours.
Why is my cornbread dry?
Overbaking is the most common cause. Check for doneness at 25 minutes. Also, measuring flour by spooning it into the cup rather than scooping prevents using too much, which can dry out the batter.
Can I make muffins instead?
Absolutely! This recipe makes about 12 muffins. Fill muffin cups two-thirds full and bake at 375°F for 18-22 minutes. Muffins are perfect for portion control and freeze exceptionally well.
What's the best way to cut jalapeños without burning my hands?
Wear disposable gloves or coat your hands lightly with oil before handling. Avoid touching your face, and wash hands thoroughly with soap after cutting peppers.
Can I use cornbread mix instead?
While you can, making it from scratch gives you control over ingredients and allows you to avoid additives and excess sodium found in many mixes. This recipe is just as easy and tastes much better.
Final Thoughts
This Mexican cornbread recipe strikes the perfect balance between easy preparation and impressive results. With its moist texture, melty cheese, and just-right spice level, it's versatile enough to complement countless meals while being special enough to steal the spotlight.
The beauty of this cheesy cornbread lies in its flexibility. You can adjust the heat, swap ingredients based on what you have on hand, and customize it to suit your family's preferences. It's a forgiving recipe that welcomes experimentation while consistently delivering delicious results.
Whether you're new to making cornbread or you've tried dozens of recipes, this version deserves a place in your regular rotation. It's wholesome enough for everyday meals yet impressive enough for entertaining. Best of all, it proves that healthy, nutrient-dense ingredients can create comfort food that everyone loves.
Give this easy cornbread a try for your next family dinner, and watch it disappear from the pan. The combination of tender crumb, pockets of melted cheese, and bursts of corn and pepper in every bite creates a truly memorable cornbread side dish that you'll return to again and again.
Mexican Cornbread Recipe (Moist, Cheesy & Easy)
A moist, cheesy cornbread with a Mexican-inspired twist—perfect as a side or snack.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 jalapeno pepper, seeded and diced
- 1/4 cup diced green chiles
Instructions
- Preheat oven to 375 degrees F. Grease a 9x13 inch baking pan or cast iron skillet with butter or cooking spray.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the shredded cheddar cheese, corn kernels, diced jalapeno, and green chiles until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 10 minutes before slicing and serving.
Equipment
- 9x13 inch baking pan or cast iron skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Notes
- For extra heat, leave the seeds in the jalapeno or add more peppers.
- You can substitute pepper jack cheese for cheddar for a spicier version.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cornbread can be frozen for up to 3 months. Wrap tightly in plastic wrap and aluminum foil.
- Serve warm with butter, honey, or alongside chili and soups.