mexican cornbread served on a white plate

Mexican Cornbread

A spicy, cheesy riff on traditional skillet cornbread!
Course Side Dish
Cuisine Mexican
Keyword Cinco de Mayo, comfort food, decadent
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 generous slices
Calories 411kcal


  • 1 1/2 cups whole grain cornmeal 198 grams, preferably medium grind
  • 1 cup White Whole Wheat Flour 120 grams
  • 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 99 grams, thawed
  • 2 large eggs
  • 1 jalapeño seeded and finely chopped, see recipe note
  • 4 green onions thinly sliced
  • 4 ounces sharp cheddar cheese grated
  • 2 tablespoons avocado oil or other high heat 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 medium 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 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.



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