This Mexican cornbread is sweet and spicy, with bits of melty cheddar cheese and fresh jalapeño to give it that extra kick!

In our family, a bowl of chili was always accompanied by a slice of yummy and moist cornbread! One of my core memories of fall time is the smell of cornbread in the oven and chili in the crockpot.

Interruption because these amazing chili recipes must be mentioned!

I love cornbread that is moist, flavorful, and a bit sweet. This Mexican cornbread recipe uses canned cream corn, which gives it a yummy cake like texture instead of dry. And I love the cheddar throughout the bread and on the top, along with some spicy jalapeños to give it a little kick. Yum!

This Mexican cornbread recipe is super simple . . . I love that it uses a Jiffy mix to simplify things. This cornbread is cooked in a cast iron skillet, which gives it crispy brown edges, my favorite.

If you like a spicier corn bread, you can leave the jalapeño seeds in, but if you want a milder version, make sure to deseed your jalapeños before dicing. The sweet cornbread tastes so amazing with the spice of the jalapeños.

What you need to make Mexican cornbread:

Jiffy cornbread mix
egg
buttermilk (I make my own! Just take out a tablespoon of milk, stir in a tablespoon of vinegar or lemon juice, and let sit for 5 minutes)
canned creamed corn
jalapenos
cheddar cheese

How to make Mexican cornbread:

First, preheat the oven to 375 F degrees.
Dice the jalapeños into tiny bits. Remember to remove the seeds if you don’t want it too spicy!
Add all of the ingredients to the bowl.

4. Gently mix until everything is moistened and mixed.

5. Grease the cast iron skillet with butter, then pour the batter into the pan.

Lodge is my favorite brand for a great cast iron skillet at a great price! Plus, they have an amazing replacement policy!

6. Bake the Mexican cornbread for 25-30 minutes, or until a toothpick inserted is clean.

7. Serve hot, warm, or room temperature!

Who invented Mexican cornbread?

What’s Cookin Chicago says “Mexican cornbread traces its roots back to ancient Mesoamerican civilizations where corn, or maize, was deemed sacred. Over centuries, as culinary skills refined and flavors evolved, this modest corn-based bread transformed into the culinary icon we know today.”

Why is cornbread so popular in the South?

Chef’s Corner Store says “One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn’t store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.”

What makes cornbread moist?

Sall y’s Baking Addiction says “While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn’t present. Because butter doesn’t make the bread as moist as oil does, I pair it with buttermilk. Buttermilk makes cakes, muffins, and breads extra moist.”

What can I substitute in this easy cornbread recipe?

Instead of jalapeños, try canned green chiles for a milder and different flavor.
Add 1/2 cup diced onion.
Substitute a different cheese – Monterey Jack, gouda, pepper jack, whatever your favorite is!
Use milk instead of buttermilk, it will still be tasty, I promise!
Use oil instead butter to grease the pan.