This post may contain affiliate links. For more information, read my disclosure policy.

EASY Mexican Cornbread recipe is inspired by one of the best cornbreads I’ve ever had! The cornbread mix is filled with jalapeños and cheese, making this the perfect side dish. It’s a Spicy Cornbread that’s inspired by Mexican flavors.

Three pieces of jalapeño cheddar cornbread stacked vertically. The bread appears moist with visible chunks of cheddar and bits of jalapeño, set on a rustic wooden surface with scattered shredded cheese and a blurred background.

I absolutely LOVE cornbread. Growing up it wasn’t something I loved because I didn’t realize it could be sweet and savory at the same time (everything I’d had was a more savory bread). As an adult I leaned towards mixes that were sweeter, like Marie Callendar’s or similar and now that I’ve found ones I like I use them all the time.

Cornbread is the perfect side dish for chili or soup or so many other recipes. Or, be like me and eat it by itself as breakfast…or lunch. I’m calling this Mexican inspired Cornbread because I added jalapeños and Mexican-blend cheese to the batter. It’s the perfect sweet and spicy cornbread recipe!

A mixing bowl brims with Mexican cornbread batter, featuring shredded cheddar, mozzarella cheese, and chopped green bell peppers. A metal whisk rests in the mixture, ready to bring these vibrant ingredients together.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Mexican Cornbread Ingredients

  • Why use a cornbread mix? Because it’s EASY and you know it’s going to taste good. Remember, I’ve tried a lot of cornbread recipes (box and from scratch) and this mix knocks everything I’ve tried out of the water. I love Simply Homemade or Marie Callender’s brand.
  • I recommend using gloves to slice the jalapeños into a fine dice. Only include the ribs and seeds if you want it spicy.
  • To make this easy cornbread, you just the ingredients called for on the box (this will depend on the brand if it’s water or eggs and milk).
  • You can use cheddar or jack cheese, or use a Mexican blend, which is what I used.
Close-up of a bowl containing pieces of cornbread topped with melted cheese. The cornbread is golden with visible green chili pieces, placed on a blue cloth napkin. The background has a rustic, wooden texture.

Dorothy’s Tips for how to make Mexican Cornbread

  • I served this cornbread with taco salad, but it would also be fantastic with Baked Salsa Chicken, my one pot Taco Casserole, or on top of a Chili Bubble Bake. Or it’s really good with Crockpot Broccoli Cheddar Soup!
  • You can also make this into sweet Mexican cornbread muffins too! It’ll make about 12 standard muffins, perfect for serving as a side dish or freezing for quick snacks.
  • Store in an airtight container for a few days or freeze for a month or so!
  • Looking for the mix? You can find it in most grocery stores in the baking aisle, or get it on Amazon.
4.82 from 27 votes

EASY Mexican Cornbread

By: Dorothy Kern
This EASY Mexican Cornbread recipe is one of the best cornbreads I’ve ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Three pieces of jalapeño cheddar cornbread stacked vertically. The bread appears moist with visible chunks of cheddar and bits of jalapeño, set on a rustic wooden surface with scattered shredded cheese and a blurred background.
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Ingredients

  • 1 15 ounce box Cornbread mix, (see note; for 8×8 or 9×9 inch pan)
  • Ingredients called for on the mix, (see note)
  • 1 cup shredded cheese, cheddar, jack, or Mexican blend
  • 2 medium jalapeños, diced small

Instructions 

  • Preheat oven to 375°F. Spray an 8-inch baking pan with non-stick cooking spray.
  • Whisk together cornbread mix, with added ingredients until moistened. Stir in cheese and jalapeños.
  • Pour mixture into prepared pan. If desired ,sprinkle with more cheese.
  • Bake for 25-30 minutes or until a toothpick comes out clean. Let sit 5 minutes before slicing and serving.

Notes

  • Make the cornbread batter as directed on the box, adding egg and milk, oil, water, etc (use what it says to use). Then add in the jalapeños and cheese.

Nutrition

Serving: 1serving | Calories: 1325kcal | Carbohydrates: 11g | Protein: 37g | Fat: 127g | Saturated Fat: 77g | Cholesterol: 534mg | Sodium: 863mg | Potassium: 368mg | Sugar: 9g | Vitamin A: 4125IU | Vitamin C: 2.4mg | Calcium: 805mg | Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Favorite Semi-Homemade Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.82 from 27 votes (21 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. I’ve made this recipe a few times and love it! I’d like to try making these into cornbread muffins this time. He do you suggest I adjust the baking time?

    Reply