This Mexican cornbread recipe is loaded with sweet creamed corn, sharp cheddar cheese, fresh jalapeños, and melted butter for an almost soufflé-like crumb and lacy edges. These cheesy, lightly spicy muffins are the perfect side dish for chili, beans, soups, or barbecue.
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I’m a sucker for good cornbread but these muffins are extra special, made with jalapeños, sharp cheddar and sweet onions.
The creamed corn keeps the insides soft and moist and adds little bits of corn throughout, while the cheddar and buttermilk bring plenty of tang and the fresh jalapeños and a little kick.
You can make this in a hot cast iron skillet and cut them into wedges but I like making cornbread muffins. The ratio of moist middle to golden crust is perfection.
Bonus? They’re super easy to make! Try eating them warm, right out of the oven with a smear of butter and a drizzle of honey. Promise, they won’t disappoint!
Why This Is the Best Mexican Cornbread Recipe
- Moist in the middle: Creamed corn keeps the crumb soft and tender.
- Cheesy and savory: Sharp cheddar on the inside adds bold flavor and the cheddar on top forms a crisp, lacy layer
- Just enough heat: Fresh jalapeños give it a little kick without overpowering the corn.
- Sweet and savory: A touch of sugar and sweet onions balances the cheese, corn, and peppers.
- An easy side dish: These delicious little muffins go with an easy soup dinner to a fancy Thanksgiving spread or make a fantastic snack!
Ingredients
- Yellow cornmeal: Gives this homemade cornbread its classic corn flavor and texture; white cornmeal works too.
- All-purpose flour: Adds structure while keeping the tender crumb soft and light.
- Granulated sugar: Adds a touch of sweetness that balances the savory cheese and jalapeños; light brown sugar works in a pinch.
- Baking powder: Helps the cornbread rise and stay light.
- Kosher salt: I always use Morton kosher salt, not Diamond Crystal unless otherwise specified.
- Eggs: Bind the wet ingredients together and help create a soft crumb.
- Buttermilk: Adds moisture and tang; whole milk mixed with a teaspoon of vinegar or lemon juice is an easy swap.
- Unsalted butter: Adds richness and helps create crisp, golden brown edges.
- Creamed corn: Keeps the cornbread moist and adds sweet corn flavor and little bits of corn throughout.
- Sharp cheddar cheese: Adds bold flavor and plenty of melty cheese; Monterey Jack, pepper Jack, or a Mexican blend also works.
- Fresh jalapeños: Add fresh chile flavor and a little kick; green chiles make a milder swap.
- Yellow onion: Adds a savory layer of flavor; white onion or green onions work too.
- Softened butter and Honey: For serving, optional
How To Make Mexican Cornbread
step one
Preheat & prep pan: Preheat your oven to 425°F (200°C). Line a 12-count muffin tin with liners or coat with cooking spray.
step two
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
step three
Mix wet ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and canned creamed corn until well combined.
step four
Combine: Pour the wet mixture into the dry ingredients and stir with a spatula until just combined (do not overmix). Fold in 1 cup of the shredded cheese, the diced jalapeños, and diced onion.
step five
Bake: Spoon batter into muffin liners, filling all the way to the top. Top with the remaining 1/2 cup of cheese and sliced jalapeño rounds. Bake for 5 minutes 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 16–17 minutes. The total time these muffins should be in the oven is about 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
step six
Serve: Let cool for 5 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
What To Serve With Mexican Cornbread
These cornbread muffins are especially good with a big bowl of Authentic Mexican Red Chili or something creamy and saucy like Pollo con Crema.
They’re an obvious choice for dipping into soups and stews like caldo de camarón, Mexican street corn soup, or my Instant Pot Pozole.
Not as obvious, but still delicious is cheesy corn muffins for breakfast. Serve with chile relleno egg casserole or my Mexican breakfast skillet.
Other good pairings include pinto beans, black beans, grilled chicken, barbecue, pulled pork, camarones a la diabla and hearty chili recipes.
Basically, if dinner involves sauce, broth, beans, or chili, a warm piece of cornbread probably belongs next to it. For another sweet-savory corn option, these Pumpkin Corn Muffins are especially good in the fall.
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Buy Now → How To Keep Cornbread Moist and Tender
There’s so much moisture in this recipe it’s almost impossible for them to come out dry but one good tip is to not overstir. Once the wet ingredients hit the dry mixture, stir only until you don’t see any dry pockets of flour. Then stop.
And when it goes into the oven, start checking at the 20-minute mark. The creamed corn, buttermilk, eggs, and butter are already doing plenty to keep the inside moist. Don’t bake all that moisture back out again.
Storage and Leftovers
Store cooled cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
For longer storage, transfer to an airtight container and freeze for up to 3 months.
Reheat in a 350°F oven until warmed through. I don’t recommend microwaving the muffins, they will get rubbery.
FAQs
Yes, fold in about 1/2 cup fresh corn or corn kernels for even more sweet corn flavor and texture.
Yes, whole milk works well, although buttermilk gives the cornbread a little more tang and helps keep the crumb tender.
Absolutely, canned green chiles are a great option if you want plenty of chile flavor with a milder spice level. Just make sure to drain them really well first.
Yes, bake it a day ahead, let it cool completely, and store it in an airtight container until you’re ready to serve.
Cheddar Jalapeño Mexican Cornbread Muffins Recipe
Ingredients
Equipment
Method
- Preheat & prep pan: Preheat your oven to 425°F (200°C). Line a 12-count muffin tin with liners or coat with cooking spray.
- Mix dry ingredients: In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt.
- Mix wet ingredients: In a separate bowl, whisk together 1 egg, 1/4 cup buttermilk, 2 tablespoons melted butter, and 1 can creamed corn until well combined.
- Combine: Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; do not overmix. Fold in 1 cup shredded sharp cheddar or Monterey Jack cheese, 2 finely diced jalapeños, and 1/2 cup finely diced yellow onion.
- Bake: Spoon batter into muffin liners, filling all the way to the top. Top with the remaining 1/2 cup of cheese and sliced jalapeño rounds. Bake for 5 minutes 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 16–17 minutes. The total time these muffins should be in the oven is about 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Serve: Let cool for 10 minutes before enjoying.
Notes
- Cheese Variations: Sharp cheddar delivers a bold, tangy flavor, while Monterey Jack, Pepper Jack, or a Mexican blend provides maximum meltability and a softer texture. Freshly shredded cheese melts much better than pre-shredded bagged cheese.
- Heat Control: For milder muffins, scrape out the white ribs and seeds from the jalapeños before dicing. Leave the seeds in if you prefer a sharper kick, or swap one jalapeño for diced canned green chilies.
- Best Pairings: These are an ideal side for classic chili, slow-cooker carnitas, tortilla soup, or barbecue ribs.
- Storage: Store cooled muffins in an airtight container lined with a paper towel (to absorb excess moisture) at room temperature for up to 2 days.
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