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Mexican cornbread squares with jalapeños, corn, and cheese.

Mexican Cornbread Recipe

Sharon Best Profile PictureSharon Best
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Side Dish
Cuisine Mexican
Servings 12 servings
Calories 224 kcal

Ingredients
  

  • 3/4 cup whole milk
  • 1/4 cup sour cream
  • 1/4 cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • 1 can creamed corn 14.5 ounces
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup jalapeño peppers chopped
  • 1 cup Mexican cheese blend shredded
  • 3/4 cup corn kernels optional, fresh or frozen, no need to thaw

Instructions
 

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
  • In a medium bowl, mix together the whole milk, sour cream, melted butter, eggs, and creamed corn until smooth and uniform.
    Mixing milk, sour cream, butter, and eggs for Mexican Cornbread.
  • In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until combined and no dry streaks remain. Do not overmix.
    Stirring wet and dry ingredients for Mexican cornbread batter.
  • Gently fold in the chopped jalapeño peppers and shredded cheese until evenly distributed. If using, fold in the corn kernels.
    Folding chopped jalapeño peppers and shredded cheese into Mexican cornbread batter.
  • Scrape the batter into the prepared baking dish and smooth the top with a spatula.
    Mexican cornbread batter with jalapeños in a baking dish.
  • Bake until the top is golden and the edges are set and pulling slightly away from the pan, about 30-40 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cornbread cool for 5-10 minutes.
    Baked Mexican cornbread in a square pan with jalapeños.
  • Slice and serve warm.

Nutrition

Calories: 224kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 5gSodium: 466mgFiber: 2g
Keyword Mexican Cornbread
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