Mom’s Mexican Cornbread | Easy Jalapeno Cheddar Cornbread Recipe

This savory-sweet cornbread features a moist crumb balanced of fresh jalapeños and sharp cheddar cheese. It serves as a sturdy side for hearty stews or a bright accompaniment to a Cheesy Baked Burrito Casserole Easy Mexican Dinner Casserole Recipe

Yellow cornmeal provides the characteristic grit and golden color, though it absorbs liquid quickly, which can lead to dryness if the batter is over-mixed. Proper hydration in the batter keeps the final slice tender.

Yellow cornmeal acts as the structural base, providing the signature corn flavor and a slightly coarse texture.

All-purpose flour softens the crumb, preventing the bread from becoming too crumbly or dense.

Baking powder provides the lift needed to keep the bread light and airy rather than heavy.

Granulated sugar balances the heat from the peppers and enhances the natural sweetness of the corn.

Buttermilk adds a subtle tang and reacts with the baking powder to create a moist, tender interior.

Melted butter contributes richness and helps the edges brown deeply in the oven.

Jalapeños introduce a fresh, spicy kick that cuts through the richness of the cheese.

Sharp cheddar cheese melts into the batter, adding saltiness and a gooey texture to every bite.

1. Prepare the pan: Preheat the oven to 400°F and grease an 8-inch square baking pan or a cast-iron skillet with butter to prevent sticking.
2. Mix dry components: Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl until evenly combined to avoid clumps.
3. Combine wet ingredients: Stir the buttermilk, melted butter, and egg in a separate bowl until the mixture is smooth.
4. Form the batter: Pour the wet mixture into the dry ingredients and stir with a spatula just until moistened; over-mixing will make the bread tough.
5. Fold in additions: Gently stir in the diced jalapeños and shredded cheddar cheese so they are distributed evenly throughout the batter.
6. Bake the bread: Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Cool and serve: Let the cornbread rest in the pan for 10 minutes before slicing to allow the structure to set.

Slice the cornbread into squares and serve warm with a dollop of honey butter. It pairs exceptionally well with Secret Restaurant Style Mexican Rice Perfect Every Single Time or as a side for spicy beef chili. For a different format, you can find inspiration in Honey Butter Cornbread Poppers The Ultimate Sweet Salty Snack for party-sized portions.

Store leftover slices in an airtight container at room temperature for up to two days or in the refrigerator for a week. To reheat, wrap a slice in foil and place it in a 350°F oven for 5-10 minutes, or microwave for 20 seconds to restore the moisture.