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This Mexican Cornbread is moist, cheesy, and loaded with flavor in every bite! With green chiles, jalapeño, and sweet corn baked right into the batter, it’s the perfect mix of savory, spicy, and comforting — a crowd-pleaser for chili nights, backyard barbecues, or cozy family dinners.
This cornbread recipe has it all! It has a perfectly balanced flavor, and it’s tender, moist, and super cheesy.
If you love homemade cornbread as much as I do, don’t miss my Authentic Southern cornbread for a classic, savory version or my Cracker Barrel cornbread when you’re craving something with a hint of sweetness.
Both are reader favorites and pair beautifully with cozy mains like my Texas chili or hearty chili cornbread casserole for the ultimate comfort meal.
💗 It’s the kind of side dish that disappears before you know it — everyone’s gonna want seconds!
Before You Begin
✨ Use a cast-iron skillet if possible — it gives the edges that irresistible, golden crust.
✨ Drain the green chiles and corn well so your batter stays light and fluffy.
✨ Shred your own cheese for the creamiest texture and best flavor.
✨ Don’t overmix once you add the wet ingredients — stir just until combined.
✨ Let it rest a few minutes before slicing so it holds together perfectly.
🌽 Mexican Cornbread Ingredients
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Yellow cornmeal & all-purpose flour: Classic combo for tender texture with a bit of bite.
- Baking powder & salt: Give lift and balance.
- Sugar: A touch of sweetness to highlight the corn.
- Cheddar & Monterey Jack cheeses: Creamy, melty, and perfectly savory.
- Milk, eggs, sour cream & oil: Keep the cornbread moist and tender.
- Green chiles, corn & jalapeño: Add just the right pop of flavor and color.
- Green onions (optional): A fresh, mild finish.
Pro Tips
⭐ For a crisp crust: Warm the skillet in the oven as it preheats, then add the batter — you’ll get that perfect sizzle.
⭐ Make ahead: Bake and cool completely, then wrap tightly and reheat before serving.
⭐ Serving idea: Brush the top with melted butter right out of the oven for extra shine and flavor.
How To Make Mexican Cornbread
- Preheat the oven. Lightly grease a cast-iron skillet then set aside. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk the milk, eggs, sour cream, and oil until the mixture is smooth.
- Add the wet ingredients to the dry ingredients.
- Stir just until combined.
- Fold in the cheddar cheese, Monterey Jack cheese, green chiles, corn, jalapeño, and green onions (if using) until evenly distributed.
- Pour the batter into the prepared skillet, spreading it evenly with a spatula.
- Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing. Serve warm with butter, or try it with my whipped honey for a touch of sweetness that pairs perfectly with the chiles and cheese. The men in my family go crazy for this honey!!
***See the full instructions below.
Frequently Asked Questions
⭐ Can I make this Mexican Cornbread ahead of time?
Yes! You can bake it a day in advance, let it cool completely, then cover tightly with foil or plastic wrap. Reheat slices in a warm oven (about 325°F) for 10–15 minutes before serving to bring back that just-baked texture.
⭐ What’s the best pan to use for this recipe?
A cast-iron skillet is ideal — it creates that golden, slightly crisp crust that’s signature to great cornbread. If you don’t have one, a 9-inch square baking dish or 9-inch round cake pan will work just fine.
⭐ Can I use frozen or fresh corn instead of canned?
Absolutely. Just make sure to thaw and drain frozen corn, or pat fresh kernels dry before adding them to the batter so it doesn’t get watery.
⭐ Is this cornbread spicy?
It’s gently spicy, thanks to the jalapeño and green chiles, but not overwhelming. You can easily adjust the heat by removing the jalapeño seeds or skipping it altogether for a milder version.
⭐ What should the batter look like before baking?
The batter will be thick and a bit lumpy, not smooth like cake batter. That’s a good thing! Those small lumps mean you haven’t overmixed, which helps keep your cornbread tender and fluffy. If it looks evenly moist with no streaks of dry flour, it’s ready to bake.
Storing + Freezing + Make-Ahead
Storing
Once made, your Mexican cornbread will last up to two days on the kitchen counter and two more days in the fridge. Tightly wrap it in plastic.
Freezing
Wrap the cooled sweet honey cornbread tightly, label and freeze it for up to three months. When ready to eat, fully thaw and enjoy!
Make-Ahead
This side dish can be made several hours ahead of time.
What to Serve With Mexican Cornbread
Fresh + Crisp Sides
A bright side like Southwest salad, Mexican corn salad, or fajita veggies balances the rich, cheesy crumb.
Comforting Favorites
Serve alongside green chile stew, chile rellano casserole, carne picada, or a warm bowl of pozole verde for the ultimate comfort meal.
Sweet Finishes
Finish the meal with a cozy dessert like creamy fresas con crema, strawberry Tres leches cake, or my no-alcohol margarita cake.
More Cornbreads and Bread Side Dishes
- Blueberry Cornbread
- Honey Butter Cornbread
- Garlic Bread
- Garlic and Herb Parker House Rolls
- Olive Garden Breadsticks
- Cat Head Biscuits
Tried This Recipe?
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If you enjoyed this recipe, please take a moment to leave a ⭐⭐⭐⭐⭐ star rating and a quick comment — I love hearing from you! Don’t forget to tag me on Instagram @gonna_want_seconds — I can’t wait to see your cornbread creations!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Mexican Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup sharp cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 1 cup milk
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup canola oil
- 1 (4-ounce) can diced green chiles, drained
- 1 cup canned corn drained
- 1 small jalapeno finely diced
- Optional: 2 green onions thinly sliced
Instructions
- Preheat the oven to 375°F (190°C). Place a 9-inch cast-iron skillet in the oven while it heats so it’s nice and hot when you add the batter — this helps create a beautiful golden crust.
- In a large mixing bowl, whisk together the cornmeal (1 cup), flour (1 cup), baking powder (1 tablespoon), salt (1/2 teaspoon), and sugar (1 tablespoon) until evenly combined.
- In a separate medium bowl, whisk together the milk (1 cup), eggs (2), sour cream (1/2 cup), and oil (1/4 cup) until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined — don’t overmix or the bread can turn dense. (The batter should be thick, creamy, and slightly lumpy — that’s exactly what you want. Those little lumps mean you haven’t overmixed, which keeps your cornbread tender and soft.)
- Fold in the cheddar cheese (1 cup), Monterey Jack cheese (1/2 cup), green chiles (1 can), corn (1 cup), jalapeño, and green onions until evenly distributed.
- Carefully remove the hot skillet from the oven and lightly grease it with oil or butter. Pour the batter into the skillet, spreading it evenly. You should hear a light sizzle as it hits the pan — that’s how you’ll know it’s perfect.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing. Serve warm with butter, a drizzle of honey, or alongside your favorite chili or soup.
Fans Also Made:
Notes
- For a crisp crust: Warm the skillet in the oven as it preheats, then add the batter — you’ll get that perfect sizzle.
- Make ahead: Bake and cool completely, then wrap tightly and reheat before serving.
- Serving idea: Brush the top with melted butter right out of the oven for extra shine and flavor.
Great recipe. I added roasted jalapeños and onions in, also used cream corn. Thank you for sharing this amazing dish6
That’s fantastic, Alisa! Thanks for your positive feedback and 5-star rating 🙂