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To make delectable Mexican Cornbread, I start with my favorite skillet cornbread and embellish it with jalapeños, green onions, and sharp cheddar cheese.

mexican cornbread wedge served with butter on top

What to Serve with Mexican Cornbread

It’s the ideal companion for a hearty bowl of chili (like White Chicken Chili, Chorizo Chili, or White Bean Turkey Chili), Mexican Street Corn Salad, or Grilled Shrimp. And a buttery slab of it with a bowl of tender pinto beans makes a simple and spectacular meal.

How to Freeze Cornbread

If you end up with leftover Mexican cornbread, don’t worry. It freezes beautifully! Cut cornbread into wedges of your desired size (I like to wrap one meal’s worth). Wrap in foil and place in a freezer bag or freezer safe container. This will keep it from drying out. Enjoy within a month or two.

How to Thaw and Reheat Cornbread

Thaw frozen, foil wrapped cornbread at room temperature. When cornbread has thawed, preheat oven to 350˚F. Reheat cornbread in foil for 10-15 minutes. Serve.

How to Make Mexican Cornbread

Step 1: Add cast Iron Skillet to cold oven and preheat to 400˚F. Meanwhile, whisk together dry ingredients (cornmeal, whole wheat flour, baking powder, baking soda, salt and sugar).

Step 2: Melt butter and set aside to cool slightly. Combine buttermilk, corn and eggs in a blender and blend until smooth.

Step 3: Add melted butter, buttermilk mixture, jalapeño, green onion and cheddar cheese to cornmeal mixture.

Step 4: Fold batter with a rubber spatula until combined.

making Mexican Cornbread batter

Step 5: Swirl oil on bottom and sides of preheated skillet and add batter; spread to an even layer with a rubber spatula. Bake 25 minutes. Let cool 5 minutes and serve.

spreading Mexican Cornbread batter in hot skillet
Mexican Cornbread in a cast iron skillet

Other Quick Bread Recipes to Try

  • Oatmeal Banana Bread (Made with whole grain flour and honey, this one is a family favorite!)
  • Homemade Pita Bread (This does require yeast, but it’s so easy and you’ll never go back to buying store bought pita!)

Mexican Cornbread Recipe Video

Mexican Cornbread

5 from 15 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Course: Breads and Quick Breads, Side Dish
Cuisine: Mexican
Calories: 411
Servings: 8 generous slices
A spicy, cheesy riff on traditional skillet cornbread!


  • 1 1/2 cups whole grain yellow cornmeal preferably medium grind
  • 1 cup White Whole Wheat 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


  • 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.


  1. You can use all-purpose flour in place of the white whole wheat flour if you prefer.
  2. I recommend wearing gloves when handling raw jalapeños as their juices can be highly irritating to skin.


Calories: 411kcal | Carbohydrates: 40g | Protein: 11g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 418mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 4.8mg | Calcium: 206mg | Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Diana says:

    5 stars
    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.

    1. Marissa Stevens says:

      I love this, Diana! So glad you were able to convert your family to cornbread lovers!

  2. Lynn says:

    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?

    1. Marissa Stevens says:

      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! 😉 )