This Mexican Cornbread keeps all the moist and buttery sweetness of classic cornbread but adds two types of gooey melted shredded cheese and diced jalapeños for a spicy flavor kick. Super easy to make and perfect with soup, stew, and chili!
Easy Mexican Cornbread
Mexican cornbread is a super fantastic twist on traditional southern-style cornbread. Pumped up with ingredients like jalapeños, shredded cheese, and whole corn kernels, it’s the perfect side dish for meaty taco-seasoned ground beef, soups, and chili.
Completely homemade, this cornbread recipe is super easy to make.
Fluffy, moist, and flavorful – hello, cheeseeee! It has just the right amount of sweetness to balance the spicy jalapeño and gooey Monterrey jack and cheddar cheese.
How to Make Mexican Cornbread
1. Preheat oven: Preheat the oven to 375℉ and grease a 9-inch cast iron skillet or a 9×9-inch baking dish.
2. Combine the dry ingredients: Mix the cornmeal, flour, salt, and onion powder in a large mixing bowl.
3. Combine the wet ingredients: Whisk the eggs, sour cream, and melted butter in a large bowl.
4. Fold the wet and dry ingredients together: Overmixing may result in a dense casserole. Mix the ingredients just until combined, then fold in the jalapeño peppers, sweet corn, and both of the shredded cheeses.
5. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cornbread.
6. Cool and serve: Remove from the oven and let it cool for 20-30 minutes before serving with butter, green onions, and honey if desired.
What to Serve with Jalepeño Cornbread
- Chili: From my all-time favorite chili recipe to steak chili, white chicken chili, and vegetarian chili, all chili recipes deserve a slice of cornbread.
- BBQ: The cheesy sweetness perfectly contrasts the savory smokiness of pulled pork, brisket, and ribs. Throw in some coleslaw or creamy potato salad, and you’ve got the perfect backyard party.
- Soups, Stews, and Beans: Some of my favorites include these pinto beans with bacon, red beans, and rice, Mexican black beans, vegetable beef soup, and Instant Pot pork green chili stew.
Storing, Freezing, and Reheating
- Storage: Allow the cornbread to cool to room temperature before wrapping tightly with plastic wrap or transferring it to an airtight plastic bag. Transfer to the refrigerator for up to one week.
- Freezing: For long-term storage, wrap the cornbread in plastic wrap and transfer it to a ziplock bag, removing as much air as possible. Thaw in the refrigerator before reheating.
- Reheating: Cornbread reheats best in the oven. Preheat your oven to 350°F (175°C) and heat the cornbread for about 10-15 minutes. Cover it with aluminum foil during reheating to prevent it from drying out.
More Corn Recipes,
- Corn and Zucchini Chowder
- Mexican Street Corn Nachos
- Fresh Corn Salad Recipe
- Fresh Watermelon Salad with Corn and Mango
- Corn and Goat Cheese Fritters
- Instant Pot Corn on the Cob
- Easy Cornbread Recipe
If you try making this Mexican Cornbread Casserole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Mexican Cornbread Recipe
Ingredients
- 1½ cup self-rising yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon onion powder
- 3 eggs
- 1½ cups sour cream
- ½ cup butter - (1 stick of butter), melted
- 2 jalapeño peppers - seeded and diced
- 1 (15-oz) can sweet corn kernels - drained
- 1½ cup Monterey jack cheese
- 1 cup cheddar cheese
Instructions
- Preheat oven to 375℉ and grease a 9-inch cast iron skillet or a 9×9-inch baking pan.
- In a medium bowl combine the dry ingredients – the cornmeal, flour, salt, and onion powder.
- Whisk the eggs, sour cream, and melted butter together in a large bowl, then fold in the dry ingredients and mix until just combined. Avoid over-mixing.
- Fold in the jalapeño peppers, sweet corn, and both of the shredded cheeses.
- Pour the batter into the prepared pan or cast iron skillet and use a spoon or rubber spatula to spread the batter to the edges. Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cornbread.
- Remove from the oven and let it cool for 20-30 minutes before serving with butter, green onions, and honey if desired.
Jessica’s Notes
- For best results, shred cheese directly from a whole block rather than using pre-shredded cheese.
- If jalapeños are too spicy for your taste, swap them with a 5-ounce can of drained green chilies.
- Optional additions: Ground beef seasoned with taco seasoning, black beans, diced bell peppers, etc.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Last Updated | 0 Comments