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Mexican cornbread

This Mexican cornbread transforms ordinary cornbread into something extraordinary with the addition of jalapeños, corn kernels, and plenty of cheese for a savory twist. It's easy to make, stays moist for days, and is perfect as a side dish for various meals.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings servings
Course: Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup melted butter
  • 1½ cups shredded cheddar cheese, divided
  • 1 cup corn kernels (fresh or frozen)
  • 2-3 jalapeños, diced
  • ¼ cup green onions, chopped (optional)

Method
 

  1. Preheat your oven to 400°F (200°C) and grease a 9x9-inch baking pan or a 10-inch cast-iron skillet.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs, then add the buttermilk and melted butter, whisking until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in 1 cup of shredded cheese, corn kernels, diced jalapeños, and green onions if using.
  6. Pour the batter into the prepared pan and spread it evenly, then sprinkle the remaining ½ cup of cheese on top.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  8. Let the cornbread cool in the pan for about 10 minutes before cutting.

Notes

Use medium-grind cornmeal for the best texture. For a gluten-free version, use a 1-to-1 gluten-free flour blend. You can substitute buttermilk with regular milk mixed with vinegar. Adjust jalapeño quantity for desired spice level.