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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.
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4.85 from 26 votes

EASY Mexican Cornbread

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Dorothy Kern
Cost: $7

Ingredients

  • 1 15 ounce box Cornbread mix (see note; for 8x8 or 9x9 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.

Video

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

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