Hot out of the skillet and full of sliced alapeños and corn, this recipe for easy Mexican Jalapeño Cornbread has the perfect amount of heat and makes a tasty snack or spicy side-dish.
If you like cornbread, and who doesn’t; after one bite, this spicy Mexican cornbread recipe will quickly become a new family favorite.
The perfect Cinco de Mayo side-dish:
Cinco de Mayo commemorates Mexico’s victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla.
But for many of us in America, Cinco de Mayo is more of an excuse to celebrate with friends, enjoy favorite Mexican or Tex-Mex recipes and maybe drink a margarita or two! Throw in a piece of this jalapeño cornbread, and you will have a celebration!
A little about cornbread:
Cornbread, which is a staple in the South, originated with Native Americans and has a long and interesting history. The main difference in the cornbread we eat today and the original cornbread, hoecakes or Johnnycakes as they were sometimes called, is the addition of leavening agents.
This recipe is also different from my Old-Fashioned Southern Buttermilk Cornbread because it contains flour, sugar, corn kernels, and jalapeños. I’ve never tasted a cornbread that I didn’t love, and there are as many recipes for this delicious staple as there are varieties of corn.
What’s in it:
If I have convinced you of the merits of this delightful Mexican cornbread recipe, let’s get down to business! You will need white or yellow cornmeal, all-purpose flour, baking powder, and kosher salt. You will also need sugar, buttermilk, eggs, fresh or frozen corn kernels, unsalted butter, and fresh jalapeños.
How to make it:
Preheat the oven to 400 degrees F.
Add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. Set aside.
Add the buttermilk, corn, and eggs to a small bowl and whisk to combine.
Add the buttermilk mixture and butter to the dry ingredients. Stir just to combine. Do not overmix.
Place a well-seasoned cast-iron skillet over medium-high heat and heat for 2 minutes. Add two tablespoons of butter. When the butter has melted, tilt the skillet to ensure it completely coats the bottom and about halfway up the sides of the pan.
Pour the cornmeal batter into the hot skillet and place back on the stove. Cook for two minutes without stirring.
Top with the jalapeño slices and place the skillet into the oven. Bake for 25 minutes. The sides of the cornbread should be golden brown and be pulling away from the sides of the skillet. Let the cornbread stand for 10 minutes and serve while still warm.
If you don’t have buttermilk, you can make your own by combining one tablespoon of white vinegar or lemon juice with one cup of milk. Let it sit for five minutes to do its magic before using it.
I like to use medium-grind cornmeal, which gives the cornbread extra texture, but if you don’t have it on hand, regular finer-grind cornmeal is fine.
Leftovers can be stored covered at room temperature for two to three days.
Leftover cornbread is also delicious sliced, toasted, and topped with a pat of butter.
It would also go perfectly with any of my soup recipes or any Southern meal for which you would traditionally serve cornbread. Think Southern Pink Lady Peas, Hoppin’ John, or Southern Black Eyed Peas! Yum, it makes my mouth water just thinking of the possibilities.
If you are looking for other Mexican or Tex-Mex recipes, you might also want to check out my post 30+ Cinco de Mayo Recipes That You Will Love! From tacos to margaritas and everything in between, these 30+, super-easy, 5-star rated recipes are all delicious!
Easy Mexican Jalapeño Cornbread Recipe
- 1-1/2 cups white or yellow cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 2 Tbsp granulated sugar
- 1-1/2 cups buttermilk
- 2 large eggs beaten
- 1 cup fresh or frozen corn kernels
- 1/2 cup unsalted butter melted
- 2 Tbsp unsalted butter
- 2 jalapeno peppers thinly sliced
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. Set aside.
- Add the buttermilk, corn, and eggs to a small bowl and whisk to combine.
- Add the buttermilk mixture and butter to the dry ingredients. Stir just to combine. Do not overmix.
- Place a well-seasoned cast iron skillet over medium-high heat and heat for 2 minutes. Add 2 Tbsp butter. When the butter has melted, tilt the skillet to ensure it completely coats the bottom and about halfway up the sides of the pan.
- Pour the cornmeal batter into the hot skillet and place back on the stove. Cook for 2 minutes without stirring.
- Add the jalapeño slices and place the skillet into the oven. Bake for 25 minutes or until the sides of the cornbread are golden brown and are pulling away from the sides of the skillet. Let the cornbread stand for 10 minutes and serve while still warm.