Easy Mexican Cornbread
Add a little fiesta to your table with this Easy Mexican Cornbread, a sweet and savory twist on traditional cornbread that's bursting with vibrant flavors. Made with hearty yellow cornmeal, melty cheddar cheese, sweet corn kernels, and a touch of diced jalapeños for a gentle kick, this recipe strikes the perfect balance between comfort and spice. With just 10 minutes of prep time, it’s an effortless way to whip up a crowd-pleasing side dish or snack. Baked to golden perfection, this cornbread pairs beautifully with chili, soups, or BBQ, but its rich, moist texture makes it just as satisfying on its own. Whether you're hosting a family dinner or looking for an easy potluck favorite, this Mexican-inspired recipe is sure to excite your taste buds.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.25 cup unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 1 cup shredded cheddar cheese
- 0.75 cup cooked sweet corn kernels (fresh, frozen, or canned)
- 2 tablespoons diced jalapeños (seeded for less heat, optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well incorporated.
In a separate bowl, combine the milk, melted butter, and eggs. Whisk until the wet ingredients are fully blended.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined, being careful not to overmix.
Fold in the shredded cheddar cheese, sweet corn kernels, and diced jalapeños until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing into squares.
Serve warm and enjoy your Easy Mexican Cornbread with your favorite dishes or as a standalone snack!
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3864 mg | 168% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 45.3 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1203 mg | 93% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
