Easy Mexican Jalapeño Cornbread with Corn

Easy, homemade Mexican Jalapeño Cornbread with Corn truly is the stuff of cornbread lovers’ dreams. Like my Southern Cornbread Recipe and Gluten-Free Old Fashioned Cornbread, it’s made from scratch with buttermilk in a cast-iron skillet, but this cornbread has a bit of heat from sliced jalapeños, tempered by the sweetness of corn.

Cornbread, a staple in the South, originated with Native Americans and has a long, interesting history. The main difference between the cornbread we eat today and the original cornbread – hoe cakes or fried cornbread, as it is sometimes called – is the addition of leavening agents.

There are as many recipes for cornbread as there are varieties of corn, with some, like my recipes for cornbread mini muffins and broccoli cheddar cornbread muffins, that use a Jiffy cornbread mix as a base and then add creamed corn or other ingredients.

Key ingredients

If I have convinced you of the merits of this delightful jalapeño cornbread recipe, let’s get down to business! A complete list of ingredients and their measurements is below on the recipe card.

• White or yellow cornmeal – you can’t have cornbread without cornmeal, and what kind you use will make a difference in the finished product.  I like either white or yellow stone-ground if you can find it. My hands-down favorite is the stone-ground cornmeal you can get at Bradley’s Country Store if you are in the Tallahassee area.
• All-purpose flour – combines with the cornmeal to form the base of the cornbread.
• Baking powder – is considered a leavener and is what makes the cornbread rise when baking. Make sure yours is fresh. You can tell if it is still good by dropping a teaspoon into a cup of hot water. If it bubbles up, it is good. If not, it’s old, and your cornbread won’t rise properly.
• Buttermilk – not only does buttermilk add a wonderful taste and texture to the cornbread, but it also works with the baking powder to help the bread rise.
• Fresh or frozen corn kernels – adding fresh or frozen corn magnifies the corn flavor of this delicious bread.
• Jalapeños – not only add a bit of a kick, but they also provide a touch of color to this dish.
• Vegetable oil – is used to grease the cast iron skillet so the cornbread doesn’t stick, and it helps the crust cook up golden brown and crispy.

Here’s How to Make Mexican Jalapeño Cornbread with Corn

1. Preheat the oven to 400°F.
2. Add the vegetable oil to a 10-inch well-seasoned cast-iron skillet and place it in the oven for five minutes to heat up while you are preparing the batter.
3. Then, add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. 

   

4. Once that is done, add the buttermilk, corn, eggs, and melted butter to a small bowl and whisk to combine.

   

5. Now it’s time to add the buttermilk mixture to the dry ingredients. Stir to combine. It’s okay to have a few dry spots and lumps. 

   

6. When the skillet is hot, carefully remove it from the oven and swirl the oil around to coat the bottom and sides of the pan.
7. Immediately add the cornbread batter to the hot skillet. Top with the jalapeño slices and return the skillet to the oven-bake for 25 minutes. When it’s done, the cornbread should be golden brown, and the sides should pull away from the skillet.

   

8. Cut into slices and serve immediately with plenty of butter.

Sharon’s tips

• Any good vegetable oil works in this recipe, but I highly recommend using peanut or pecan oil. I don’t recommend using olive oil to grease the pan.
• I have found a handheld mandoline works perfectly for slicing the jalapeños into nice even slices.
• If you don’t want any heat, remove the seeds from the jalapeño slices before adding them to the cornbread batter.
• Be sure to store your cornmeal in the refrigerator or freezer for maximum freshness.
• If you don’t have buttermilk, you can make your own. Combine one tablespoon of white vinegar or lemon juice with one cup of milk. Let it sit for five minutes to do its magic, and stir well before using it.
• I like to use medium-grind cornmeal, which gives the cornbread extra texture. If you don’t have it on hand, regular fine-grind cornmeal works too.
• If you don’t have a cast-iron skillet, you can use an oven-safe baking dish, but you will not get the crispy crust.

What to serve it with Mexican Jalapeño Cornbread with Corn

Jalapeño cornbread is wonderful paired with my Black-Eyed Pea Soup, Easy Turkey Chili, Chicken and Dumplings with Biscuits, Hearty Chicken Chili Verde, and Mexican Pork Stew,

I also like to pair it with my Walking Taco Casserole, Sour Cream Chicken Enchilada Casserole, or Mexican Chopped Salad with Honey-Lime Dressing.

How to store and reheat leftovers

This spicy cornbread is best hot, right out of the oven. However, you can store leftovers covered at room temperature for two to three days or in the fridge for up to 5 days.

To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe zip-top bag. Freeze for up to 3 months, and thaw at room temperature before reheating or using to make cornbread dressing.

It’s best to reheat the bread in the oven, or slice it, toast the slices under the broiler, and top with a pat of butter. You can also reheat it in an air fryer at 320°F for about 3-4 minutes, after lightly brushing the top with melted butter or spraying it with cooking spray to keep it from drying out.

Mexican Jalapeño Cornbread FAQs

If You Love Cornbread As I do, Try These Next

⭐️⭐️⭐️⭐️⭐️ If you make this recipe, please leave a comment and give it a star rating. I’d love to know what you thought and whether you’re Team No Sugar (doesn’t belong in cornbread) or like your cornbread a little sweet.

Thank you so much for visiting Grits and Pinecones!

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