Mexican Cornbread

This easy Mexican cornbread recipe is made with sweet creamed corn, honey and spicy jalapenos. It’s super moist, flavorful and a crowd-pleaser!

I love cornbread! From cornbread muffins to cast iron skillet cornbread, it’s the best when paired with a bowl of homemade chili!

Best Mexican Cornbread Recipe

This Mexican cornbread is the perfect addition to any comfort meal. I love spreading a little butter on top and serving it with a warm bowl of this easy chili or taco soup.

This easy Mexican cornbread recipe unlike traditional sweet cornbread, uses ingredients like sharp cheddar and spicy jalapeno that not only pack a punch but deliver loads of flavor. The honey gives it a subtle sweetness that balances it!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Yellow cornmeal: The key ingredient that gives cornbread its corny flavor and texture.
• Cream style corn: I like to add a little extra corn for a bit of sweetness and to make the cornbread extra moist.
• Jalapeño: The heat from these peppers work so perfectly with the sweetness of the corn. I like to remove the seeds to keep the heat level a bit more mild, but feel free to leave them in if you want a little extra spice.
• Cheddar cheese: I love cheese and corn together, and cheddar adds a nice bit of sharpness to the bread.
• Milk: I like to use 2% to add a little extra fat but still keep things light, but you can also opt for buttermilk if you want a bit more tang.
• Honey: Not only does it add the perfect sweetness, but it also helps to make the cornbread moist.
• Eggs: The binder that brings all the other ingredients together.
• Flour: All-purpose flour gives these muffins their structure and keeps the crumb tight.
• Baking powder: This leavener makes the muffins rise and keep them from being too dense.
• Salt: I love to add a little salt to help balance the sweetness.
• Butter: Melted butter added right at the end makes the muffins moist with a little bit of nuttiness.

How to Make Mexican Cornbread

Fill a measuring cup with 3/4 cup milk, then whisk in the eggs and honey.

In a separate large bowl, combine the flour, cornmeal, baking powder and salt. Pour the milk mixture into the flour mixture and stir just until combined. Then mix in the melted butter (don’t overmix). Stir in the cream style corn, jalapeno, and 1/2 the cheese.

Pour the batter into a buttered 9×9-inch pan. Top with remaining cheese.

Bake in oven at 350°F for about 33 minutes, or until a toothpick comes out clean. Let cool slightly before serving.

Recipe Tips and Variations

• To kick up the heat a notch, use 2 jalapenos or decide to keep the seeds in (all the power to you). You can also add in a can of diced green chiles or use Mexican corn.
• If you want all of the flavor of the jalapeno but very little heat, take care to remove ALL of the seeds. I do that all the time in these bacon wrapped jalapeno poppers.
• Add sliced green onions before baking to add a little color and flavor to the bread.
• For a Mexican cornbread muffins, make the batter in the same way, but fill 12 muffin tins instead. Bake at 350°F until the tops are nicely golden and the toothpick comes out clean. About 17-20 minutes.
• Swap cheddar cheese for any Mexican cheese, pepper jack cheese or a Monterey Jack cheese.

More Cornbread Recipes to Try

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