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An 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.
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:
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. 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 inspired Cornbread because I added jalapeños and Mexican-blend cheese to the batter. It’s the perfect sweet and spicy cornbread recipe!
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How to make 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. I love Simply Homemade or Marie Callender’s brand.
- 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 the ingredients called for on the box (this will depend on the brand if it’s water or eggs and milk). Whisk those ingredients until they’re moistened.
- Then add the spicy 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.
Tips & Storing
- 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.
EASY Mexican Cornbread
Recipe Video
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.
Recipe 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.
I think it would be even better with a can of whole corn drained and added in.🤩
This recipe sounds delicious and easy, I can hardly wait to try it!!!
I love this recipe and make it all the time! It’s so easy and my favorite cornbread recipe. For me it takes a lot longer to bake then the suggested time though.
Super easy, tastes real good, just wanted to know if you did on purpose but on the box it says to add 1/3 cup butter but your recipe says 1/2 cup butter?
First time baker. 67 years old. My mom used to make Mexican corn bread when I still lived at home 50 years ago. I decided I wanted some Mexican cornbread again, found your recipe on the net and decided that I could try it. I used canned chopped jalapeños and added half a cup of chopped white onion. Otherwise I followed your recipe exactly. It is so very good I am having trouble restraining myself from eating the entire pan. Thank you for posting your recipe. I am headed to the store to purchase more ingredients to make a second batch.
Dorothy,
Your Easy Mexican Cornbread looks delish! As well as easy! What more can we want?
Oh, my, guess I do want it easier. Could I sub a sm can of drained chopped green chili peppers? Please say yes. (ha-ha)
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