The Best Homemade Cheesy Jalapeno Mexican Cornbread Recipe
Make this moist, cheesy, and flavorful Mexican Cornbread. It features jalapeños and corn, making it the perfect savory side dish for chili or BBQ.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Tex Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 1 (15 ounce) can creamed corn, undrained
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 (4 ounce) can diced green chilies, drained
- 1 fresh jalapeño, seeded and minced
Instructions
- Preheat your oven to 375 degrees F. Grease and flour a 9×9 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, chili powder, and cayenne pepper.
- Stir in the shredded cheddar cheese, creamed corn, milk, vegetable oil, and eggs until just combined. Do not overmix the batter.
- Gently fold in the drained green chilies and minced jalapeño.
- Pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.
Notes
- For a richer flavor, substitute buttermilk for regular milk.
- If you prefer less heat, remove the seeds and membranes from the jalapeño completely.
- This savory cornbread pairs well with BBQ side dishes and comfort food baking.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 7
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
- Cholesterol: 35