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.
This post has been sponsored by Fleischmann’s® Simply Homemade® Cornbread Mix, which is my absolute favorite cornbread of all time!
I am SUPER picky when it comes to cornbread, so when I say this is my favorite cornbread mix, you can count on my word. In case you didn’t hear me, let me shout it again:
Fleischmann’s® Simply Homemade® Cornbread Mix is the BEST cornbread mix I’ve ever had, and believe me, I’ve tried them ALL.
My whole life I wanted to like cornbread, I really did. Growing up all we ate were mixes (because, 1970s and 80s) so I’ve tried pretty much every brand out there. As an adult, being kind of underwhelmed with mixes, I tried making my own from scratch…and I was even more underwhelmed. I’d written off ever really liking cornbread until I made this easy recipe.
Guys: I ate FOUR slices of this. IN. ONE. NIGHT.
That’s how good it is, especially when I amped it up with some jalapeños and cheese!
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 Cornbread because I added jalapeños and Mexican-blend cheese to the batter. It’s the perfect sweet and spicy cornbread recipe!
My requirements for making cornbread are as follows:
- It must be fluffy and moist.
- It must be just the right amount of sweet.
- Bonus points if it’s easy to make!
Fleischmann’s® Simply Homemade® Cornbread Mix satisfies all those requirements and it tastes absolutely amazing, especially when you turn it into Mexican Cornbread.
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.
Simply Homemade® has simple ingredients, making “made from scratch” easy so you can spend less time baking and more time enjoying the moist texture and buttery, sweet flavor. The mix comes from the simple ingredients it’s made without artificial colors, flavors, or preservatives. It’s designed to be quick and easy with a delicious homemade flavor – and it’s even better than homemade. (Believe me, I’ve tried homemade!) It’s Homemade Reimagined!
The real simple directions on the box really are simple: just dump, whisk, and pour. Honestly, the hardest thing about making this cornbread was slicing my jalapeños. I hate slicing them with my bare hands and I was out of gloves, so I used a sandwich baggy which was just comical.
To make this easy cornbread, you just add the milk, melted butter, and egg called for on the box. Whisk those ingredients until they’re moistened.
Then add the ‘Mexican’ flair: the jalapeños and cheese. You can use cheddar or jack cheese, or use a Mexican blend, which is what I used.
Simply stir to get a thick batter that’s perfectly baked in an 8×8-inch baking pan.
This is a sweet Mexican cornbread recipe that’s easy to make and tastes delicious: sweet and savory with a little bit of spice.
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!
My favorite part of this cornbread, aside from the bit of sweet, is that it’s so tender. My baked goods MUST be moist and tender for me to be happy, and this delivered.
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.
Looking for the mix? You can find it in most grocery stores in the baking aisle, or get it on Amazon.
EASY Mexican Cornbread
- 1 15 ounce box Simply Homemade® Cornbread mix
- 2/3 cup milk
- 1/2 cup unsalted butter melted
- 1 large egg
- 1 cup shredded cheese cheddar, jack, or Mexican blend
- 2 medium jalapeños diced small
- Preheat oven to 375°F. Spray an 8-inch baking pan with non-stick cooking spray.
- Whisk together cornbread mix, milk, melted butter, and egg 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.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 3, 2018