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My take on Mexican Cornbread starts with a simple skillet cornbread base, then kicks it up with fresh jalapeños, green onions, and plenty of sharp cheddar cheese. What makes it special is starting with a screaming hot cast iron skillet – you get those perfectly crispy edges every time while the center stays tender.
When I’m serving chili, stews, or any Mexican-inspired meal, this cornbread rounds out the dinner perfectly. The bits of corn and melty cheese add substance, while the jalapeños bring just enough heat to keep things interesting without overwhelming.
“This Mexican Cornbread is Fabulous. The crispy edges and bottom are the absolute best. I added green chili’s in mine. The flavor is fantastic!!! Thank You for sharing your recipe.”
tammy
Table of Contents
Ingredients for Mexican Cornbread
- Yellow Cornmeal: I use medium-grind whole grain for the best texture and flavor. Fine-ground works too but gives a softer result.
- All-Purpose Flour: Regular flour works perfectly here – no need for anything fancy. Butter: A whole stick makes this cornbread rich and tender.
- Buttermilk: Real buttermilk gives the best flavor and texture. See recipe notes if you need to make a substitute.
- Frozen Corn: I thaw it before using. It adds nice texture and pops of sweetness. Eggs: Large eggs are my standard.
- Jalapeño: Fresh jalapeño adds the perfect kick. Remove the seeds and membranes for less heat.
- Green Onions: These add color and a mild onion flavor.
- Sharp Cheddar: I prefer sharp cheddar for its bold flavor, especially when it gets brown and crispy around the edges.
- Avocado Oil: Its high smoke point is perfect for the hot skillet.
- Baking Powder and Soda: The combination gives just the right rise.
- Salt and Sugar: Just enough to enhance the flavors without making the cornbread sweet.
4 Recipe Tips
- Preheat the Skillet: Place it in the cold oven before turning it on – you want it to be piping hot when you add the batter to get all those crispy edges.
- Don’t Overmix: Stir just until the ingredients are combined to keep the cornbread tender.
- Check Early: Start checking at 20 minutes – the edges should be golden and pulling away from the pan.
- Let it Rest: Give the cornbread 5 minutes to set up before cutting into wedges.
Recipe Options
- Adjust the Heat: Leave some jalapeño seeds in for extra kick, or use diced green chiles for milder flavor.
- Switch the Cheese: Monterey Jack cheese or pepper jack work beautifully here.
- Make it Sweeter: Double the sugar if you prefer Southern-style cornbread.
- Add More Veggies: Diced red bell pepper adds nice color and crunch.
Storage and Reheating Tips
Wrap leftover cornbread wedges in aluminum foil and store in the freezer for up to 2 months – I like to package them in meal-size portions. To reheat, let the foil-wrapped pieces thaw at room temperature, then warm them in a 350°F oven for 10-15 minutes.
The combination of a searing hot skillet and good cornmeal creates those perfectly crispy edges that make skillet cornbread special. Add jalapeños, cheese, and green onions to that base and you’ve got a cornbread that works as well alongside soups or a bowl of chili as it does with your morning eggs.
serve with
How to Make Mexican Cornbread
Place a 10-inch cast iron skillet in a cold oven and preheat to 400°F, allowing the pan to heat with the oven. Whisk together the dry ingredients in a large bowl. In a blender, puree the buttermilk, corn and eggs until smooth. Fold the wet ingredients and melted butter into the dry ingredients. Add jalapeños, green onions, and cheese, stirring just until combined.
Remove the hot skillet with an oven mitt, add oil and swirl to coat. Pour in the batter, smooth the top, and bake for 25 minutes until a knife comes out clean. Let cool for 5 minutes before slicing into wedges.
Mexican Cornbread
Video
Ingredients
- 1 1/2 cups whole grain yellow cornmeal preferably medium grind
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt or 1 teaspoon kosher salt
- 1 tablespoon sugar
- 8 tablespoons butter (stick)
- 1 cup buttermilk
- 3/4 cup frozen corn thawed
- 2 large eggs
- 1 jalapeño pepper seeded and finely chopped, (see recipe note #2)
- 4 green onions thinly sliced
- 4 ounces sharp cheddar cheese or Monterey Jack, grated
- 2 tablespoons avocado oil or other high heat vegetable oil
Instructions
- Place a 10-inch cast iron skillet in a cold oven on center rack. Turn oven to 400°F, allowing the pan to preheat.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
- Melt butter and set aside to cool.
- In a blender or combine buttermilk, corn and eggs; mix until smooth.
- Pour buttermilk mixture and melted butter into cornmeal mixture. Add jalapeño, green onion and shredded cheese; fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
- With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven’s center rack.
- Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.
Notes
- You can use whole wheat flour instead of all-purpose if you prefer.
- I recommend wearing gloves when handling raw jalapeños as their juices can be highly irritating to skin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this. It turned out perfect, crispy & delicious! This recipe is a keeper!
I love to hear this, Miriam! Thank you.
This was very tasty. I went with a fine ground, instead of the medium ground cornmeal. I think medium ground would have been better, but my family is not cornbread fans, so I changed it up.
They loved it. They exclaimed how they didn’t think cornbread could taste so good. Took seconds and all that.
I’ll make it again, but next time I will use medium ground since I opened up their minds to the wonders of cornbread.
I love this, Diana! So glad you were able to convert your family to cornbread lovers!
I don’t have a 10” cast iron skillet. Only 12”. Any adjustments that you would make? Can these be baked in a muffin tin?
Hi Lynn! For a 12″ skillet, you can drag the ‘servings’ to “10” to increase the amounts by 25% – or go with the recipe as is and know that it will be a bit thinner and cook a few minutes faster. Yes, you can definitely make this in muffin tins, but you’ll need to reduce the baking time and you won’t get those crispy edges you get from cast iron (unless, of course, your muffin tin is made of cast iron! 😉 )
In the nutrition information, what is the serving size?
Hi Melissa! A serving size is 1/8 of the recipe. I typically slice this into 8 wedges, so it would be 1 wedge.
This Mexican Cornbread is Fabulous. The crispy edges and bottom are the absolute best. I added green chili’s in mine. The flavor is fantastic!!! Thank You for sharing your recipe.
Tammy
This is wonderful to hear, Tammy! Thank you for coming back to let me know.
The crispy edges are so good when baked in a cast iron skillet. The cornbread is calling my name and the good thing is that I have all the ingredients.
The crispy edges are the best! I’m excited for you to try this, Karen. Hope you love it as much as we do!
I’ve never made cornbread, but this Mexican version looks like a good place to start. The cheese and jalapenos would seal the deal in my house. And I bet the skillet crust is amazing too!
Thank you, Leanne! I hope you give it a try. 🙂
Marissa, I love corn bread and this one has my favorite Mexican flavors mixed in! This would definitely be a hit on our dinner table!
Love to hear that, Kelly! Thank you!