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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.
Mmmm…..cheesy, spicy and delicious! I’d happily eat a few wedges for lunch 🙂
Come on over, Liz! 😉
So perfect for our Cinco de Mayo celebration Marissa! Looks totally delish. We’d so enjoy this as a side for our soups. Pinned!
Thank you, Mary Ann!
Cornbread is the best! Add some jalapeños and I’m all over it. I have to try this one soon!
Yay! Love to hear that, Kelsie. Thank you!
There’s nothing quite like cornbread made in a cast iron skillet, and your Mexican-flavored embellishments sound dreamy! Now I need a big bowl of chili. 🙂
Chili is definitely the perfect companion! Thank you, Valentina!
Oh this cornbread looks and sounds fantastic! I’ve never tried making cornbread, but I believe there’s one recipe (I have a feeling it’s from your blog haha) being somewhere bookmarked waiting for me to give it a try 🙂 I’ll need to fix this issue ASAP!
haha…I love it, Ben! I hope you’ll give it a try!
Digging that little bit of spice in this cornbread!! I can’t wait to try this one with a big plate of chili. Yum!
Perfect! Thank you, Katherine!
I absolutely loooove me some cornbread, but this is NEXT LEVEL! I’m swooning over your additions of jalapeños, green onions, and cheddar cheese! Forget serving this along side a main dish, THIS would be my dinner!! DELISH! Pinned!
aww…thanks so much, my friend! I’m the same way, could totally make a meal of just this!
Love, love, love this cornbread recipe. Love the crustiness of making it in a skillet!
Yes! Thanks, Kevin. All about those crispy edges!!
Oh my – I love that color and those poppin’ flavors! I’m with Dawn – I’d love mine with a big bowl of spicy chili!
Love the way you ladies think! Thanks, Annie!
Excellent! The green onions add a nice flavor and texture. Half the dough went into a small skillet and half into cast iron corn stick pans. Stix were perfect for dunking into pozole last night. Skillet bread wonderful toasted, slopped w/ butter then drenched in molasses this morning. A side of scrambled eggs anybody?
Thanks Marissa!
Culinary Pearl: Use a Danish Dough Hand Mixer. I call it the Magic Wand. Get the Original on Amazon. The less expensive don’t last very long.
So glad you enjoyed and thank you for coming back to let me know! That breakfast sounds pretty wonderful…I’ll have to try it!
Cornbread is such a fave of ours! Nothing like making something in a skillet…so rustic and just perfect! Love dunking mine in a big ol’ bowl of chili 🙂
So good with chili!! Thank you, Dawn!
I saw this Mexican Cornbread on Instagram this morning, and I immediately wanted a slice along with a nice bowl of soup! Spring has arrived here in upstate NY, but the evenings are still a bit chilly…that means soup season is still fair game! 🙂 This cornbread sounds quite tasty!
Thanks so much, David!
A fuss free cornbread recipe! That golden crust looks absolutely irresistible.
Thank you, Angie!
I love the sound of this cornbread and I have so much cornmeal in my fridge (three packets for some reason!) 😮 Thanks Marissa!
Perfect timing! Thank you, Lorraine!
I don’t think I’ve ever used my blender for making cornbread, but why not?!! Quick and easy! Lovely cornbread.
Thank you so much, Mimi!