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The Best Homemade Cheesy Mexican Cornbread with Jalapeños

Two golden brown slices of Mexican cornbread, studded with corn and topped with jalapeño slices, stacked on a white plate.
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Make this moist and savory Mexican Cornbread featuring cheddar cheese, green chilies, and jalapeños. It is the ultimate side dish for chili or BBQ.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (4 ounce) can diced jalapeños, undrained
  • 1 (15 ounce) can creamed corn
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour a 9×9 inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. Stir in the shredded cheddar cheese, diced green chilies, and diced jalapeños until they mix evenly into the dry ingredients.
  4. In a separate medium bowl, whisk together the creamed corn, buttermilk, vegetable oil, and eggs until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for a moist cornbread.
  6. Pour the batter into your prepared baking pan.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before cutting into squares. Serve warm.

Notes

  • For a richer flavor, substitute sour cream for half of the buttermilk.
  • If you prefer less heat, remove the seeds from the jalapeños before adding them to the batter.
  • This savory cornbread pairs perfectly with your next bowl of chili or BBQ spread.

Nutrition

Find it online: https://eatableempress.com/mexican-cornbread-recipe-cheesy-jalapeno/