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The Ultimate Moist & Cheesy Mexican Cornbread

A close-up of a moist slice of Mexican cornbread loaded with yellow corn kernels and topped with melted cheese and herbs.
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Make this moist, fluffy Mexican cornbread from scratch. It features cheddar cheese, jalapeños, and creamed corn for a savory Southwestern side dish that pairs well with chili.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup creamed corn (undrained)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped pickled jalapeños (drained)
  • 1/4 cup chopped green chilies (canned, drained)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 9×9 inch baking pan or an 8-inch round cake pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, creamed corn, sour cream, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Stir in the melted butter, shredded cheddar cheese, chopped jalapeños, and green chilies until evenly distributed.
  6. Pour the batter into your prepared pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For extra moisture, use whole milk instead of buttermilk, but add 1 teaspoon of white vinegar to the milk and let it sit for 5 minutes before using.
  • If you prefer less heat, remove the seeds and membranes from the jalapeños before chopping.
  • This cornbread is an excellent side dish for chili or BBQ pulled pork.

Nutrition

Find it online: https://cookingbyfelix.com/mexican-cornbread-moist-cheesy-recipe/