This moist, slightly spicy, and cheesy cornbread is packed with flavor and texture—thanks to jalapeños, cheddar cheese, sweet corn, and a touch of Mexican crema. The golden crust forms beautifully in a cast iron skillet, while the inside stays fluffy, savory, and rich.
Time & Yield
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Prep Time: 15 minutes
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Cook Time: 25–30 minutes
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Total Time: ~45 minutes
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Servings: 8 large slices
️ Ingredients
Dry Ingredients
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1 cup yellow cornmeal (preferably stone-ground)
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1 cup all-purpose flour
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1 tablespoon baking powder
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½ teaspoon baking soda
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1 teaspoon kosher salt
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½ teaspoon ground cumin
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½ teaspoon smoked paprika (optional, for depth)
Wet Ingredients
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2 large eggs
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1 cup buttermilk (or sub with ¾ cup yogurt + ¼ cup water)
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⅓ cup Mexican crema (or sour cream)
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¼ cup unsalted butter, melted and slightly cooled
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2 tablespoons vegetable oil (for extra moisture)
Add-ins
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1 cup grated sharp cheddar cheese
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½ cup Monterey Jack cheese (optional for extra gooeyness)
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1–2 jalapeños, deseeded and finely chopped (adjust heat to taste)
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¾ cup whole kernel corn (fresh, canned, or frozen & thawed)
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¼ cup finely chopped red bell pepper (for color and sweetness)
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2 tablespoons chopped cilantro (optional, but recommended)
For the Skillet
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1 tablespoon butter or bacon grease (to coat the pan)
Instructions
1. Preheat and Prep
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Preheat your oven to 400°F (200°C).
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Place a 10-inch cast iron skillet in the oven while it preheats. This helps create a golden, crispy crust.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
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Cornmeal
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Flour
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Baking powder
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Baking soda
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Salt
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Cumin
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Paprika
3. Mix the Wet Ingredients
In another bowl or large measuring cup, whisk:
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Eggs
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Buttermilk
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Mexican crema
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Melted butter
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Vegetable oil
4. Combine Wet and Dry
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Pour the wet mixture into the dry ingredients and gently fold until just combined—do not overmix.
5. Fold in the Good Stuff
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Add grated cheddar, Monterey Jack (if using), chopped jalapeños, corn, bell pepper, and cilantro.
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Fold everything in gently with a rubber spatula.
6. Prepare the Skillet
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Remove the hot cast iron skillet from the oven carefully.
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Add 1 tablespoon butter or bacon grease, swirl until melted and fully coats the pan.
7. Bake
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Pour the batter into the hot skillet—listen for the satisfying sizzle.
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Smooth the top and sprinkle with extra cheddar if desired.
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Bake for 25–30 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
8. Cool Slightly & Serve
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Let cool for 10 minutes before slicing.
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Serve warm with a pat of butter, a drizzle of honey, or alongside chili, grilled meats, or beans.
Variations & Tips
Substitutions
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No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar (let sit 5 min).
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No cast iron? Use a metal or ceramic 9-inch round pan—reduce butter to ½ tbsp.
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Want spicier? Keep the seeds in the jalapeños, or swap for serranos.
Mexican Twist Ideas
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Add crumbled cotija cheese to the batter or top.
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Mix in chorizo (cooked and drained) for a heartier version.
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Stir in a spoonful of chipotle in adobo for a smoky heat.
️ Serving Suggestions
Serve this cheesy Mexican cornbread with:
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A hot bowl of beef chili or tortilla soup
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Grilled carne asada or chicken fajitas
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As a hearty side to Tex-Mex BBQ or even breakfast with fried eggs and salsa
❄️ Storage & Reheating
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Fridge: Store in an airtight container for up to 5 days.
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Freezer: Wrap slices individually in foil and freeze for up to 2 months.
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Reheat: Warm in a 300°F (150°C) oven or toast slices in a skillet with a touch of butter.
History & Culture Note
Cornbread has roots in Indigenous American cuisine, using ground maize long before colonization. This Mexican-inspired version blends traditional cornbread with regional ingredients like jalapeños, cheese, and crema, giving it a cross-cultural flavor profile loved in the American Southwest and northern Mexico. The cast iron technique is key to achieving that nostalgic crunchy crust.
❓ FAQ
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free blend.
Can I make this less cheesy?
Yes! Reduce the cheese to ½ cup or omit Monterey Jack for a lighter flavor.
Can I make muffins instead of a skillet?
Absolutely. Bake in a lined muffin tin at 375°F (190°C) for 15–18 minutes.