Mexican Cornbread with Jalapeño and Cheddar

Name: Mexican Cornbread with Jalapeño and Cheddar
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 cup buttermilk; 2 large eggs (beaten); 1/4 cup unsalted butter (melted); 1 cup cheddar cheese (shredded); 1 cup corn kernels (fresh or frozen); 1 jalapeño (deseeded and finely chopped)

50 min 8 servings Medium

All Recipes

Mexican Cornbread with Jalapeño and Cheddar

Moist skillet cornbread packed with jalapeño, cheddar, and corn kernels for a savoury delight.

Prep

15 min

Cook

25 min

Total

50 min

Servings

Difficulty

Medium

Cornbread is a staple in Southern and Mexican cuisines, known for its comforting texture and versatile nature. Our Mexican Cornbread elevates the classic with the addition of jalapeños, sharp cheddar cheese, and sweet corn kernels, creating a delightful dish that's both savoury and slightly spicy. Perfect for serving alongside your favourite Mexican dishes or as a standalone snack, this cornbread is baked in a skillet to achieve a crispy, golden crust that contrasts beautifully with its moist and tender interior. Whether you're hosting a fiesta or simply enjoying a family dinner, this Mexican Cornbread is sure to be a crowd-pleaser.

Ingredients

Servings

Cornbread

Instructions

Preheat oven and skillet

Preheat your oven to 400°F (200°C). Place a cast-iron skillet in the oven as it preheats.

Pro tip: Preheating the skillet helps form a crispy crust on the cornbread.

Mix dry ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.

Combine wet ingredients

In a separate bowl, mix the buttermilk, beaten eggs, and melted butter.

Pro tip: Ensure the melted butter is slightly cooled to avoid cooking the eggs.

Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined.

Pro tip: Do not overmix to keep the cornbread tender.

Add mix-ins

Fold in the shredded cheddar cheese, corn kernels, and chopped jalapeño until evenly distributed.

Pro tip: Adjust the amount of jalapeño based on your spice preference.

Bake the cornbread

Carefully remove the hot skillet from the oven and grease it lightly. Pour the batter into the skillet and return it to the oven. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.

Cool before serving

Allow the cornbread to cool in the skillet for about 10 minutes before slicing and serving.

Pro tip: Cooling slightly helps the cornbread hold its shape when sliced.

💡

Tips & Tricks

<ul><li>Use fresh jalapeños for a more vibrant flavour.</li><li>Preheat the skillet to ensure a crispy crust.</li><li>Let the cornbread cool slightly for easier slicing.</li><li>Adjust jalapeño quantity to control spice level.</li></ul>

Serving Suggestions

Serve this Mexican Cornbread warm, topped with a dollop of sour cream or a drizzle of honey for a sweet contrast. It pairs wonderfully with hearty chili, grilled meats, or a fresh salad. To make ahead, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Once baked, store any leftovers in an airtight container at room temperature for up to three days, or freeze for up to one month.