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The Best Homemade, Moist & Cheesy Mexican Cornbread (With Jalapeños and Green Chilies)

Two stacked, moist slices of Mexican cornbread showing corn kernels and green jalapeño pieces inside.
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This Mexican Cornbread recipe delivers a moist, cheesy, and savory side dish packed with green chilies and jalapeños. It is the perfect complement to chili or barbecue dinners.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (4 ounce) can diced jalapeños, undrained
  • 1 cup whole kernel corn, drained
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease and flour a 9×9 inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. Stir in the shredded cheddar cheese, diced green chilies, diced jalapeños, and drained whole kernel corn until evenly distributed.
  4. In a separate medium bowl, combine the buttermilk, vegetable oil, and lightly beaten eggs. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For a richer flavor, substitute sour cream for the buttermilk.
  • If you prefer less heat, remove the seeds and membranes from the jalapeños before chopping.
  • This cornbread pairs well as a side dish for chili or barbecue.

Nutrition

Find it online: https://gourmetgaze.com/mexican-cornbread-moist-cheesy-recipe/