Authentic Mexican Cornbread with a Cheesy Kick and Golden Crust

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

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: ~45 minutes

• Servings: 8 large slices

---

️ Ingredients

Dry Ingredients

• 1 cup yellow cornmeal (preferably stone-ground)

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon kosher salt

• ½ teaspoon ground cumin

• ½ teaspoon smoked paprika (optional, for depth)

Wet Ingredients

• 2 large eggs

• 1 cup buttermilk (or sub with ¾ cup yogurt + ¼ cup water)

• ⅓ cup Mexican crema (or sour cream)

• ¼ cup unsalted butter, melted and slightly cooled

• 2 tablespoons vegetable oil (for extra moisture)

Add-ins

• 1 cup grated sharp cheddar cheese

• ½ cup Monterey Jack cheese (optional for extra gooeyness)

• 1–2 jalapeños, deseeded and finely chopped (adjust heat to taste)

• ¾ cup whole kernel corn (fresh, canned, or frozen & thawed)

• ¼ cup finely chopped red bell pepper (for color and sweetness)

• 2 tablespoons chopped cilantro (optional, but recommended)

---

For the Skillet

• 1 tablespoon butter or bacon grease (to coat the pan)

---

Instructions

1. Preheat and Prep

• Preheat your oven to 400°F (200°C).

• 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:

• Cornmeal

• Flour

• Baking powder

• Baking soda

• Salt

• Cumin

• Paprika

3. Mix the Wet Ingredients

In another bowl or large measuring cup, whisk:

• Eggs

• Buttermilk

• Mexican crema

• Melted butter

• Vegetable oil

4. Combine Wet and Dry

• Pour the wet mixture into the dry ingredients and gently fold until just combined—do not overmix.

5. Fold in the Good Stuff

• Add grated cheddar, Monterey Jack (if using), chopped jalapeños, corn, bell pepper, and cilantro.

• Fold everything in gently with a rubber spatula.

6. Prepare the Skillet

• Remove the hot cast iron skillet from the oven carefully.

• Add 1 tablespoon butter or bacon grease, swirl until melted and fully coats the pan.

7. Bake

• Pour the batter into the hot skillet—listen for the satisfying sizzle.

• Smooth the top and sprinkle with extra cheddar if desired.

• 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

• Let cool for 10 minutes before slicing.

• Serve warm with a pat of butter, a drizzle of honey, or alongside chili, grilled meats, or beans.

---

Variations & Tips

Substitutions

• No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar (let sit 5 min).

• No cast iron? Use a metal or ceramic 9-inch round pan—reduce butter to ½ tbsp.

• Want spicier? Keep the seeds in the jalapeños, or swap for serranos.

Mexican Twist Ideas

• Add crumbled cotija cheese to the batter or top.

• Mix in chorizo (cooked and drained) for a heartier version.

• Stir in a spoonful of chipotle in adobo for a smoky heat.

---

️ Serving Suggestions

Serve this cheesy Mexican cornbread with:

• A hot bowl of beef chili or tortilla soup

• Grilled carne asada or chicken fajitas

• As a hearty side to Tex-Mex BBQ or even breakfast with fried eggs and salsa

---

❄️ Storage & Reheating

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Wrap slices individually in foil and freeze for up to 2 months.

• 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.