If you liked my Old-Fashioned Southern Cornbread, I know you will love this recipe for spicy Mexican Jalapeño Cornbread.
Cinco de Mayo is right around the corner and, if you are wondering, it 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 really more of an excuse to celebrate with friends, enjoy favorite Mexican or Southwestern recipes and maybe drink a margarita or two! And speaking of favorite Mexican recipes, if this recipe for spicy Mexican Jalapeño Cornbread isn’t already a favorite of yours, my guess is after one bite it will be.
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, hoe cake or Johnny cake as it was sometimes called, is the addition of leavening agents. This recipe for Mexican Jalapeño Cornbread is also slightly different from my main Southern Cornbread recipe because it contains flour, sugar, corn kernels and jalapenos. I’ve actually 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.
Spicy Mexican Jalapeño Cornbread goes perfectly with my Super Simple Chicken Chorizo Chili, Best and Easiest Turkey Chili or Mexican Chopped Salad with Honey-Lime Dressing. And Mexican Jalapeño Cornbread 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 great Cinco de Mayo recipes, you might also want to check out my post 31 Cinco de Mayo Recipes That You Will Love! From tacos to margaritas and everything in between, these 31 super-easy 5-star rated Mexican recipes are perfect for your Cinco de Mayo celebration!
If I have convinced you of the merits of this delicious Mexican Jalapeño Cornbread, let’s get down to business! You will need to gather the following ingredients: white or yellow cornmeal, all-purpose flour, baking powder, kosher salt, sugar, buttermilk, eggs, fresh or frozen corn kernels, unsalted butter, and fresh jalapenos.
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.