I took a Southern staple and turned it into Spicy Mexican Cornbread by folding green chilies, jalapeños, and cheese into the batter, and I’m sharing one unexpected trick that makes it a standout.

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I’ve been messing around with a Fiesta Cornbread Recipe that surprised me. I wanted something brash not sweet, so I folded in yellow cornmeal and a chopped jalapeño for a quick kick.

This Spicy Mexican Cornbread isn’t pretending to be delicate, it’s got bright corn flavor and a crumb that stays moist, and it keeps forgiving you even when I rush it. I mess up bakes sometimes but this one turns out every time and makes people ask what’s in it.

You’ll laugh at how quick it comes together, and then want to eat the whole pan.

Ingredients

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Cornmeal: Adds gritty texture and fiber, mostly carbs, gives that cornbread corn flavor.
All-purpose flour: Provides structure and gluten, more carbs than protein, makes it hold together.
Buttermilk: Tangy liquid, adds protein and acidity, reacts with baking soda for lift.
Creamed corn: Keeps batter moist, adds sweetness and extra starch, subtle corn flavor.
Whole kernel corn: Chunks add texture and natural sugars, small boost of fiber and vitamins.
Green chiles: Bring mild heat and smoky tang, low calories, adds savory balance.
Jalapeño: Optional spicy kick, vitamin C and capsaicin, more heat if you want.
Cheddar cheese: Melty salty richness, adds protein and fat, helps browning and flavor depth.

Ingredient Quantities

1 cup yellow cornmeal (not self-rising)

1 cup all-purpose flour

1/4 cup granulated sugar (reduce if you like less sweet)

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

2 large eggs, lightly beaten

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar as substitute)

1/4 cup unsalted butter, melted and slightly cooled (or 1/4 cup neutral oil)

1 (14 oz) can creamed corn

1 cup canned whole kernel corn, drained (or fresh/frozen)

1 (4 oz) can diced green chiles, drained

1 jalapeño, seeded and finely chopped (optional for more heat)

1 cup shredded sharp cheddar or pepper jack cheese

2 green onions, thinly sliced (optional)

3 tablespoons chopped fresh cilantro (optional)

How to Make this

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1. Preheat oven to 400°F and place a 9 inch cast iron skillet or ovenproof baking dish in the oven to heat while you mix the batter. this little trick gives you crisp golden edges later.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar (reduce if you like less sweet), 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt.

3. In a separate bowl beat 2 large eggs lightly then stir in 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar if using the substitute) and 1/4 cup melted unsalted butter or 1/4 cup neutral oil. let the butter cool a bit so it doesn’t cook the eggs.

4. Add the wet mix to the dry ingredients and stir just until combined. don’t overmix or you’ll get tough cornbread, a few small lumps are fine.

5. Fold in 1 (14 oz) can creamed corn, 1 cup canned whole kernel corn drained (or use fresh/frozen, thawed and drained), 1 (4 oz) can diced green chiles drained, and 1 jalapeño seeded and finely chopped if you want more heat. Stir gently.

6. Fold in 1 cup shredded sharp cheddar or pepper jack cheese, 2 green onions thinly sliced and 3 tablespoons chopped fresh cilantro if using. taste a bit of batter for salt and adjust if needed.

7. Carefully remove the hot skillet from the oven and add a little butter or oil to coat the bottom, swirl so it melts and sizzles. Pour the batter into the hot pan and smooth the top. this gives a crunchy bottom crust.

8. Bake at 400°F for 20 to 25 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. if you like it extra moist shave a minute or two off, for firmer crumb bake a bit longer.

9. Let the cornbread cool in the pan for about 10 minutes before slicing. serve warm with butter, extra cilantro or a drizzle of honey if you like a sweet contrast.

Equipment Needed

1. 9-inch cast iron skillet or ovenproof baking dish (preheat in the oven so you get those crisp golden edges)
2. Oven, set to 400°F
3. Large mixing bowl (for the dry ingredients)
4. Medium mixing bowl (for the eggs + buttermilk mix)
5. Whisk (for dry mix and beating eggs)
6. Rubber spatula or wooden spoon (gentle folding so you don’t overmix)
7. Measuring cups and spoons (accurate baking = success)
8. Can opener and fine-mesh strainer (drain the canned corn and chiles)
9. Chef’s knife and cutting board (for the jalapeño and green onions)
10. Oven mitts and a toothpick or cake tester (for safe handling and doneness check)

FAQ

Q: Can I use self rising cornmeal or a different cornmeal? A: No, don't use self rising cornmeal, it will mess with the leavening; stick with yellow cornmeal (medium or fine grind is good). If you only got stone ground it's ok but the texture might be a little more gritty.

Q: My cornbread comes out soggy in the middle, how do I fix that? A: Drain the whole kernel corn well, don't overmix the batter, and bake until a toothpick comes out with a few moist crumbs not wet batter. You can also bake a little longer at 375 F or use a preheated cast iron skillet at 400 F for crisper edges.

Q: What can I substitute for buttermilk and butter? A: Use 1 cup milk + 1 tbsp vinegar or lemon juice for buttermilk, or plain yogurt thinned with a bit of milk. Swap the melted butter for 1/4 cup neutral oil if you need dairy free, or use salted butter but cut the added salt slightly.

Q: How do I make it spicier or more mild? A: For more heat keep the jalapeño seeds, use pepper jack cheese and add extra canned green chiles or a pinch of cayenne. To tone it down remove seeds from the jalapeño, use mild cheddar and skip extra chiles.

Q: Can I prep ahead and how do I store leftovers? A: Yes, you can mix the batter a day ahead and keep it in the fridge covered, but give it a short stir before baking. Leftovers keep 3 to 4 days in the fridge wrapped or in an airtight container, or freeze slices up to 3 months. Reheat in a 325 F oven or toaster oven to keep texture, microwave will make it a bit gummy.

Q: Any tips for better texture and flavor? A: Don't overmix, let wet and dry meet and stir just till combined. Use room temp eggs and buttermilk so batter rises better. For extra flavor toss the cheese in a little flour before folding in so it doesn't sink, and brush the pan with melted butter then add a little extra on top right when it comes out of the oven for a golden crust.

Mexican Cornbread Recipe Substitutions and Variations

Cornmeal: use equal parts masa harina for a more authentic corn flavor, but add about 2 tbsp extra milk or buttermilk since masa soaks up more liquid, or swap with medium-ground polenta for a coarser, rustic bite.
All-purpose flour: swap 1:1 with whole wheat pastry flour for nuttier taste (expect a bit denser crumb), or use a gluten-free 1-to-1 baking blend with xanthan for a gluten-free version.
Buttermilk: substitute plain yogurt thinned with milk (about 3/4 cup yogurt + 1/4 cup milk) or sour cream thinned the same way, gives the same tang and tenderness.
Creamed corn: blitz 1 cup fresh or frozen kernels with 2-3 tbsp cream or milk to mimic creaminess, or use canned whole-kernel corn plus 1/4 cup cream and a quick mash to approximate texture.

Pro Tips

Pro tips:

– Heat the skillet until it’s really hot, then drop in the butter so it sizzles before you pour batter. That little pop makes the edges crunchy, and trust me you want that contrast with the soft center.

– Don’t over mix the batter, stir just until the dry streaks mostly disappear. A few lumps are fine, over mixing makes the cornbread dense and dry.

– Drain the whole kernel corn and chiles well, or pat fresh/frozen corn dry. Extra moisture will make the center soggy and can change bake time.

– If you want it extra moist and custardy, fold in a couple tablespoons of sour cream or use an extra yolk, but bake a minute or two less and let it rest 10 minutes so it sets up.

Mexican Cornbread Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I took a Southern staple and turned it into Spicy Mexican Cornbread by folding green chilies, jalapeños, and cheese into the batter, and I'm sharing one unexpected trick that makes it a standout.

Servings

servings

Calories

348

kcal

Equipment: 1. 9-inch cast iron skillet or ovenproof baking dish (preheat in the oven so you get those crisp golden edges)
2. Oven, set to 400°F
3. Large mixing bowl (for the dry ingredients)
4. Medium mixing bowl (for the eggs + buttermilk mix)
5. Whisk (for dry mix and beating eggs)
6. Rubber spatula or wooden spoon (gentle folding so you don’t overmix)
7. Measuring cups and spoons (accurate baking = success)
8. Can opener and fine-mesh strainer (drain the canned corn and chiles)
9. Chef’s knife and cutting board (for the jalapeño and green onions)
10. Oven mitts and a toothpick or cake tester (for safe handling and doneness check)

Ingredients

1 cup yellow cornmeal (not self-rising)
1 cup all-purpose flour
1/4 cup granulated sugar (reduce if you like less sweet)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 large eggs, lightly beaten
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar as substitute)
1/4 cup unsalted butter, melted and slightly cooled (or 1/4 cup neutral oil)
1 (14 oz) can creamed corn
1 cup canned whole kernel corn, drained (or fresh/frozen)
1 (4 oz) can diced green chiles, drained
1 jalapeño, seeded and finely chopped (optional for more heat)
1 cup shredded sharp cheddar or pepper jack cheese
2 green onions, thinly sliced (optional)
3 tablespoons chopped fresh cilantro (optional)

Directions

Preheat oven to 400°F and place a 9 inch cast iron skillet or ovenproof baking dish in the oven to heat while you mix the batter. this little trick gives you crisp golden edges later.
In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar (reduce if you like less sweet), 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt.
In a separate bowl beat 2 large eggs lightly then stir in 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar if using the substitute) and 1/4 cup melted unsalted butter or 1/4 cup neutral oil. let the butter cool a bit so it doesn't cook the eggs.
Add the wet mix to the dry ingredients and stir just until combined. don't overmix or you'll get tough cornbread, a few small lumps are fine.
Fold in 1 (14 oz) can creamed corn, 1 cup canned whole kernel corn drained (or use fresh/frozen, thawed and drained), 1 (4 oz) can diced green chiles drained, and 1 jalapeño seeded and finely chopped if you want more heat. Stir gently.
Fold in 1 cup shredded sharp cheddar or pepper jack cheese, 2 green onions thinly sliced and 3 tablespoons chopped fresh cilantro if using. taste a bit of batter for salt and adjust if needed.
Carefully remove the hot skillet from the oven and add a little butter or oil to coat the bottom, swirl so it melts and sizzles. Pour the batter into the hot pan and smooth the top. this gives a crunchy bottom crust.
Bake at 400°F for 20 to 25 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. if you like it extra moist shave a minute or two off, for firmer crumb bake a bit longer.
Let the cornbread cool in the pan for about 10 minutes before slicing. serve warm with butter, extra cilantro or a drizzle of honey if you like a sweet contrast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.