Easy Mexican Cornbread Recipe with a Cheesy Kick

You want a side dish that steals the spotlight? This Mexican cornbread recipe comes in hot—golden, cheesy, a little spicy, and borderline addictive. It’s the cornbread you serve when you want compliments, seconds, and minimal leftovers (sorry, not sorry).

Built with pantry staples and big flavor moves, it’s the kind of recipe that upgrades chili night, turns a BBQ into an event, and makes brunch feel like a flex. Short story: make it once, and it becomes your signature.

What Makes This Special

This isn’t dry, crumbly, “needs a gallon of water” cornbread. It’s rich, moist, and loaded with texture thanks to sweet corn kernels, melty cheese, and a jalapeño kick. Buttermilk and a touch of cream-style corn keep every bite tender and luxurious.

We also build layers: a sweet-savory base, a spicy middle note, and a cheesy finish that browns beautifully.

The result? A slice that holds together, packs flavor, and pairs with basically everything. It’s comfort food with swagger.

What You’ll Need (Ingredients)

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin (optional, but excellent)
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
• 2 large eggs
• 1/3 cup neutral oil (or melted butter for richer flavor)
• 1 (14–15 oz) can cream-style corn
• 1 cup corn kernels (fresh, frozen, or canned; if frozen, do not thaw)
• 1–2 jalapeños, finely diced (seeded for mild, leave seeds for heat)
• 1 cup shredded sharp cheddar
• 1/2 cup shredded pepper jack (or more cheddar)
• 2 tablespoons chopped cilantro (optional but bright)
• 1/4 cup diced green onion (optional)
• 1 tablespoon butter for the pan

Cooking Instructions

1. Preheat like you mean it: Set the oven to 400°F (205°C).Place a 10-inch cast-iron skillet inside to heat. Hot pan = crispy edges. If using a 9×9 baking pan, no preheat inside the oven needed.
2. Whisk the dry team: In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and cumin until combined.
3. Mix the wet team: In a separate bowl, whisk buttermilk, eggs, and oil (or melted butter).Stir in the cream-style corn.
4. Combine with confidence: Pour wet into dry and fold gently. When it’s almost combined, add corn kernels, jalapeños, cheddar, pepper jack, cilantro, and green onion. Stir just until no flour pockets remain.Batter should be thick but scoopable.
5. Prep the sizzle: Carefully remove the hot skillet. Add 1 tablespoon butter and swirl until it foams and coats the bottom. Pour in the batter—it should sizzle at the edges.That’s flavor calling.
6. Bake: Place in the oven and bake 22–28 minutes, until the top is golden and a toothpick comes out with moist crumbs (not wet batter). In a baking pan, you might need 25–30 minutes.
7. Rest: Let it cool 10 minutes. This sets the crumb so slices don’t fall apart.Yes, patience is hard. Worth it.
8. Finish strong: Optional—brush the top with a little melted butter or a drizzle of honey for a sweet-glossy finish that’s absurdly good.

Keeping It Fresh

Store leftovers tightly wrapped at room temp for up to 2 days. For longer, refrigerate up to 5 days. Reheat slices in a 350°F oven for 8–10 minutes, or air-fry at 325°F for 4–6 minutes to revive the crisp edges.

Freeze individual pieces (wrapped, then bagged) for up to 2 months.

Thaw overnight in the fridge or pop straight into a 325°F oven until warm. FYI, microwaving works in a pinch but softens the crust.

Benefits of This Mexican Cornbread Recipe

• Moist and foolproof: Buttermilk and cream-style corn build a tender crumb that resists dryness.
• Flavor layers: Jalapeño, cumin, and two cheeses create depth, not just heat.
• Flexible: Handles swaps like a champ—different cheeses, peppers, or mix-ins.
• Meal-prep friendly: Holds and reheats beautifully without losing its mojo.
• Plays nice with everything: Chili, BBQ, eggs, soups, salads—you name it.

Don’t Make These Errors

• Overmixing the batter: Stir just until combined. Overmixing = tough, dense cornbread.We’re not making rubber mats.
• Skipping the hot pan: Preheating the skillet is how you get that legendary crust. Cold pan, sad edges.
• Too much sugar (or none): Balance matters. A little sweetness amplifies corn flavor.You’re not baking cake, though.
• Ignoring moisture: Don’t reduce the cream-style corn or buttermilk. That’s your insurance against dryness.
• Random oven temps: Cornbread is sensitive. Use an oven thermometer if your oven has “trust issues.”

Alternatives

• Heat level: Swap jalapeño for serrano (spicier) or canned diced green chiles (milder).Want smoky heat? Add a teaspoon of minced chipotle in adobo.
• Cheese swaps: Monterey Jack, Oaxaca, or a cheddar–mozz mix all melt nicely. For bolder flavor, try crumbled cotija on top after baking.
• Dairy-free: Use plant milk + 1 tablespoon vinegar for “buttermilk,” and a neutral oil-based vegan cheese or skip cheese altogether.
• Gluten-free: Replace flour with a 1:1 gluten-free baking blend.Keep everything else the same.
• Sweet corn vibes: Add 1–2 tablespoons honey to the batter and finish with a light drizzle post-bake. Not mad at that.
• Protein boost: Fold in 1/2 cup cooked, crumbled chorizo or bacon. Render and drain well first.

FAQ

Can I make this without a cast-iron skillet?

Yes.

Use a 9×9 metal or glass pan. Grease it well, skip the preheat swirl step, and bake until golden. You won’t get the same crust as cast iron, but it’ll still be fantastic.

How do I reduce the heat but keep the flavor?

Use seeded jalapeños or canned mild green chiles, and skip the pepper jack.

The cumin and cheese still deliver depth without the burn.

Can I make this ahead?

Absolutely. Bake, cool, and wrap tightly. Reheat in a 300–325°F oven until warmed through.

If you’re prepping hours ahead, keep it whole; slice just before serving to retain moisture.

Why is my cornbread crumbly?

It’s usually overbaked or under-hydrated. Check doneness early, avoid overmixing, and keep the buttermilk/cream-style corn ratios intact. Also, let it rest before slicing—those ten minutes matter.

What do I serve it with?

Chili, BBQ pulled pork, grilled chicken, huevos rancheros, tortilla soup, or just butter and hot honey.

It’s that versatile. IMO, a bowl of smoky chili plus this cornbread is weekend perfection.

Can I halve or double the recipe?

Yes. Halve for an 8-inch skillet or small pan; reduce bake time slightly.

Double for a 9×13 pan or two skillets; increase bake time and check the center for doneness.

Is sugar necessary?

Not mandatory, but recommended. A small amount sharpens the corn flavor and balances jalapeño heat. If you prefer traditional savory, cut it to 1 tablespoon or omit.

Wrapping Up

This Mexican cornbread recipe hits all the marks: crispy edges, tender crumb, big flavor, easy method.

It’s the side that acts like a main character and won’t apologize for it. Bake it once, watch it vanish, then keep it on repeat—because when simple food tastes this bold, you just won the dinner game. Now grab the skillet and make it happen.