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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 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!
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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.
EASY Mexican Cornbread
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m leaving a comment about your Halloween rice crispy treats. This looks so good, but I think I’m gonna use Reese peanut butter m&M’s. You think it would be good? I think it would. I might mix it with reg m&m’s
Yes any mix-ins work great!
A friend gave me this as a “starter” recipe. I doubled it, added 1 can of creamed corn, an extra jalapeño, and sprinkled in a bit of diced bell peppers (I did red & yellow & green). Cooked it in a lasagna pan. Made the best bring to work side and none left to bring home!
How can the first ingredient in a recipe be a box mix? Verra sad
Because it’s a semi-homemade recipe?
I added a can of mexi corn and lots of cheese. It looks delicious can’t wait to try it.
Enjoy! Thanks, Renae.
Not worth the ingredients. Needs salt, maybe corn, and more spice… not a winner unless you like bland things… It tastes ok. That’s it.
What brand mix did you use? I find that that makes all the difference.
I have used this cornbread mix for years, and it is the bomb! I’m using it tonight with the author’s additions and using it to top Cowboy Cornbread! Can’t wait!!
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