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Mexican Cornbread

Mexican Cornbread

This MEXICAN CORNBREAD is soft, moist, delicious with a hint of sweetness and heat filled with corn kernels, jalapeno peppers, green chilies, Monterey Jack, and cheddar cheese. An amazing cornmeal comfort food that pairs well with soups and stews, entrees, or on its own!
Course Side
Cuisine Mexican
Keyword Mexican Cornbread
Prep Time 15 minutes
Cook Time 22 minutes
Rest Time 10 minutes
Total Time 47 minutes
Servings 9 slices
Calories 320kcal
Author Imma


  • 4x4 baking dish or 10-inch skillet
  • Medium bowl
  • Whisk 


  • 1 cup all-purpose flour
  • 1 cup ground cornmeal
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 cup buttermilk
  • 2 eggs
  • 8 tablespoons unsalted butter , melted
  • 1-2 small chopped fresh jalapeño peppers
  • 4 oz chopped green chilies , drained (optional)
  • 1 cup kernel corn
  • ½ cup grated Monterey jack cheese
  • ½ cup cheddar cheese


  • Preheat the oven to 350 degrees F. Spray a 4x4 baking dish or 10-inch skillet and set aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
  • Whisk in the buttermilk, and the eggs until well combined.
  • Then, add melted butter, jalapeno peppers, green chiles, corn kernels, Monterey Jack, and cheddar cheese. Thoroughly mix to incorporate all ingredients. Scrape down the sides of the bowl.
  • Pour the batter into the prepared baking dish. If desired, sprinkle extra grated cheese and jalapeno peppers.
  • Bake for about 20-22 minutes or until light golden brown and toothpick inserted in the center comes out clean.
  • Let it cool for about 10 minutes. Cut and serve.


  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 320kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 187mg | Potassium: 246mg | Fiber: 2g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 2mg