Mexican Cornbread
This easy homemade cornbread recipe is a great addition to any meal! Soft and flavorful with the addition of cheese, diced jalapeños, and creamed style corn. Everyone will be begging for seconds of this!
Bread is such a great side dish to serve with so many meals. But don’t settle for a boring slice of regular bread when you could have something that adds pizzazz to your meal!
This Mexican inspired cornbread is the perfect side dish. Flavored with shredded cheddar cheese, diced jalapeños, and cream style corn, this cornbread is moist, flavorful, soft, and literally amazing.
Need some easy bread ideas to serve with dinner? Try these:
How to make Mexican Cornbread
This recipe is really easy to make. For the full set of directions, please scroll down to the recipe card below.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a medium mixing bowl, whisk together the can of creamed style corn, buttermilk, melted butter, eggs, and honey.
- Add the buttercream mixture to the large bowl with the dry ingredients and gently mix until just barely combined.
- Fold in the shredded cheddar cheese, minced jalapeño, and diced green onions.
- Pour the batter into a prepared 8 inch baking dish or skillet.
- Bake in preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes before slicing and enjoying!
How to serve cornbread with jalapeños
I think this cornbread is amazing with a little butter and honey on it, but its so soft and moist that its good plain, too!
This homemade cornbread goes so well with so many things! Try serving it with:
How to make this cornbread kid friendly
This cornbread is already kid friendly as is! Because we take the seeds out of the jalapeños and mince it VERY small, there ins’t a huge spice kick.
If you are hesitant about the jalapeños still being too spicy, you can substitute for hatch chili peppers or use a few tablespoons of mild diced chili peppers from a can.
How your kids can help you bake this recipe
Getting your kids involved in the kitchen with you is a GREAT way to help them not only learn important kitchen skills, but also be more curious about the food you are eating and more interested in trying it.
Here is how your kids can help you bake this cornbread recipe:
- Kids aged 1-3 can help you measure ingredients.
- Kids aged 4-6 can help you do everything above, plus shred the cheese, open the can of corn, chop the green onions, and mix everything together.
- Kids aged 7-10+ can help you do all the above.
* These are generalized guidelines. Please make sure you supervise your children as well as properly instruct them on how to learn new skills. To learn more about how to teach your kids to cook, read my guide on How to Cook and Bake with Your Kids.
The only thing I would be hesitant about letting your kids help you with is mincing the jalapeño peppers, just because they tend to leave spicy oil residue on your hands. However, if you trust your child’s knife skills to mince finely, you can just have them wear some plastic disposable gloves.
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Mexican Cornbread
Ingredients
- 1 cup yellow cornmeal
- ½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounce can cream style corn
- 1 ½ cups buttermilk
- ¼ cup unsalted butter melted and cooled to room temperature
- 2 eggs
- 3 Tablespoons honey
- ½ cups shredded cheddar cheese
- 1 jalapeño pepper de-seeded and minced
- 2 green onions sliced thin
Instructions
- Preheat the oven to 350 F.
- Spray an 8×8 baking dish or 8" cast iron skillet with cooking spray and set aside.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a medium mixing bowl, whisk together the can of creamed style corn, buttermilk, melted butter, eggs, and honey.
- Add the buttercream mixture to the large bowl with the dry ingredients and gently mix until just barely combined.
- Fold in the shredded cheddar cheese, minced jalapeño, and diced green onions.
- Pour the batter into the prepared baking dish.
- Bake in preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes before slicing and enjoying!
We love camping, too and this cornbread looks like a great camping treat! I like the pepitas on top.
Oh, this sounds great! I love the addition of pepitas!
i LOVE cornbread — this sounds like a wonderful version with the pepitas!
How nice that you are camping and have colder temps. That won't happen here in FL for a while (the weather or camping;)Love this delicious cornbread bread and I am going to give it a try. We love cornbread:)Thanks for baking with us again:)
I've been camping exactly 4 times in my whole life..with a tent that is (3 other times we styaed at a cabin..so it was seni-camping). I loved it, though! It has to ve cold..at least at night so you can warm by the campfire 🙂 Glad Lady bug loved it..and speaking o love..I love this cornbread! Brilliant to add pepitas and perfect cast-iron camping vittles!! I've got my 12 Loaves bread sitting in my photo program..I need to get it up soon!
I am a dyed-in-the-wool cornbread fan and love your addition of the pepitas in the mix! Thanks for the recipe. Several weeks ago, I had the opportunity to drive through West Va. and agree with you that it is gorgeous in the Fall!
I love cornbread and the addition of pepitas sounds delicious. I had the opportunity to drive through West Va. a few weeks ago and agree with you that it is quite lovely in the Fall.
This cornbread is AMAZING! Everyone loved it so much! Thank you for sharing this recipe