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Hot out of the pan, fully stuffed, and primed for pairing with your favorite warm-you-up soup, it’s Mexican Cornbread. It takes all the fluffy, buttery bliss that’s there to love about classic cornbread, then adds gooey, melty cheddar, fresh jalapeños, and tender corn kernels.

A better version of the Jiffy Mexican cornbread recipe made from scratch and cut into squares

If you are looking for a simple, classic Southern cornbread (similar to my Cornbread Muffins), this isn’t it.

Stuffed with spices, cheese, and other wholesome (albeit nontraditional) ingredients, this is one recipe (along with this Cornbread Stuffing) that will make many a cornbread purist squirm.

Put the “rules” aside; I promise it will delight their tastebuds nonetheless!

  • If you are in the camp that doesn’t believe in sweetening cornbread, I volunteer as tribute to eat your slice.
  • If you are trying to make cornbread with Jiffy mix, I hope you’ll stay.
  • And if, like me, you just love cornbread and think that watching a sporting event or eating a bowl of White Chicken Chili feels more complete, this is a recipe for you.
Whole wheat Mexican cornbread with Mexican corn and cheese cut into squares

5 Star Review

“This is my favorite jalapeno cornbread recipe. Thank you for sharing it. It’s a hit at my house.”

— Jessica —

Why You’ll Love This Mexican Cornbread

This Mexican cornbread is made from scratch, but it’s EASY!

I pinky promise homemade cornbread is truly one of the easiest, highest-payoff recipes you’ll try.

  • This Mexican cornbread is more tender and moist than Jiffy cornbread mix.
  • It is more wholesome than many other classic cornbread recipes, too—I took the healthy cornbread route; this one is 100% whole grain.
  • With whole corn kernels, cheese, and jalapeños bits flecked throughout, it’s a fun change of pace from old-fashioned cornbread and adds interest and flair to any meal.

It doesn’t get much better than this, friends!

Easy Mexican Cornbread recipe with cheese and green onions in a pan

How to Make Mexican Cornbread

While this isn’t your everyday Mexican cornbread recipe, it is still straightforward and easy to master.

No special equipment or hard-to-find ingredients required, just plenty of color, flavor, and fiesta!

The Ingredients

  • Cornmeal. I like a medium-grind cornmeal, which gives the Mexican cornbread extra texture, but if you don’t have it on hand, regular finely-ground cornmeal works too.
  • White Whole Wheat Flour. For whole-grain goodness. Its mild flavor tastes just like all-purpose flour in this recipe, yet adds extra fiber and nutrition. (I also like to sneak white whole wheat flour into my favorite Beer Bread.)

Substitution Tip

You can also make this recipe with all-purpose flour if you do not keep white whole wheat flour stocked in your pantry.

  • Baking Powder AND Baking Soda. For that perfect rise.
  • Buttermilk. I adore how tender buttermilk makes baked goods, and its light tang is a fabulous addition to cornbread (and Drop Biscuits).

Substitution Tip

To make your own buttermilk substitute, combine 1 cup of milk (I use 2%) with 1 tablespoon of lemon juice or white vinegar. Let sit for a few minutes at room temperature before using it in the recipe.

  • Butter. Not too much to be heavy, but enough to make this cornbread taste appropriately indulgent.
  • Honey. For natural sweetness that enhances and complements the corn flavors in this recipe.
  • Egg. For tenderness, texture, and rise.
  • Mexican Corn. Or Mexicorn. Or Fiesta Corn. Whatever your brand of choice calls it, it’s sold by the regular canned corn at the grocery store and is a fab shortcut. Mexican corn has bits of red and green pepper that add pretty flecks of color and extra Southwest flavor. (I also love adding Mexican corn to this Mexican Corn Dip.)
  • Jalapeños. As long as you remove the seeds and membranes, they’re here for fresh and herbaceous flavor, not for spice. For a spicier version, check out Jalapeno Cornbread, or use a pepper Jack cheese for this recipe.
  • Green Onion. For color, balance, bite, and further evidence that this is not your run-of-the-mill cornbread recipe.
  • Cheese. Gooey greatness. I opted for a sharp cheddar cheese and Monterey jack cheese blend because it is yummy and what we had in the refrigerator.

Substitution Tip

If you’d like to up this cornbread’s spice factor, swap a hot pepper jack cheese.

Loaded Mexican cornbread batter in a bowl with green onions, cheese, and canned corn

The Directions

  1. Line an 8×8-inch square baking dish with parchment paper and lightly coat it with nonstick spray. Set aside.
  2. Melt the butter, then set aside to cool to room temperature. Whisk together the dry ingredients.
  3. Whisk together the eggs and melted butter, then add the buttermilk and honey.
  4. Pour the wet ingredients into the dry ingredients and gently stir until combined. Fold in 1 cup of the cheese, the corn, jalapeño peppers, and half of the green onions.
  5. Let the batter sit at room temperature for 20 minutes and preheat the oven to 350 degrees F. Transfer the batter to the prepared pan. Top with the remaining green onions and cheese.
  6. Bake Mexican cornbread at 350 degrees F until the center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan before slicing. ENJOY!

How to Store Mexican Cornbread

  • To Store. This easy Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days.
  • To Freeze. Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil. Defrost overnight in the fridge before serving.
  • To Reheat. Let the cornbread come to room temperature on the counter before serving. You can also reheat in a preheated 350 degree F oven until warm.

How to Serve Cornbread

Whether enjoyed as a stand-alone snack or alongside a main dish, there are so many ways you can enjoy this healthy Mexican cornbread recipe.

  • 8×8-inch Baking Pan. This one has been my loyal baking companion for many years.
  • Liquid Measuring Cups. I am recently obsessed with this set. They are flexible, so the liquids (especially sticky liquids like honey) “squish” right out. They are easy to wash too.
  • Metal Measuring Cups. This is a great set for everyday baking.
  • Whisk. I love this short style because it is so much easier to use than a standard whisk.

While less is more is generally true, when it comes to this Mexican cornbread the more, the merrier!

Frequently Asked Questions

Can I Use Cream-Style Corn Instead of Canned Mexican Corn?

I have not tried making this recipe with cream-style corn, so using it would be a complete experiment. Cream-style corn has a completely different consistency than regular canned corn and is liquidy. If you decide to try it, I’d subtract other liquid from the recipe.

Can I Bake Mexican Cornbread in a Cast Iron Skillet?

Sure! You can use a 10-inch ovenproof pan to make skillet cornbread. Butter it VERY well first to make sure the cornbread doesn’t stick.

Can I Make Mexican Cornbread with Green Chiles?

I have not added green chilis to this Mexican cornbread recipe before, but I think that would be tasty. Drain and pat them dry to make sure they don’t add too much moisture.

Mexican Cornbread

4.77 from 143 votes
The BEST easy Mexican cornbread from scratch! Made with jalapeno, cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Servings: 16 pieces


  • 1/4 cup unsalted butter
  • 3 tablespoons honey
  • 1 cup yellow cornmeal I like medium grind for the texture
  • 1/2 cup white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature
  • 1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar
  • 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix divided
  • 1 can Mexican-style corn drained (7 ounces; about 1 cup)
  • 1 large jalapeño pepper seeded, membranes removed, and minced
  • 2 green onions chopped, divided (about 1/4 cup)


  • Line an 8×8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
  • Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
  • In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  • Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.
  • Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy.
  • Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
  • Place a rack in the center of your oven and preheat the oven to 350°F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!


  • TO STORE: This Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days.
  • TO FREEZE: Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil. Defrost overnight in the fridge before serving.
  • TO REHEAT: Let the cornbread come to room temperature on the counter before serving. You can also reheat in a preheated 350 degree F oven until warm.


Serving: 1slice, of 16Calories: 156kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 39mgPotassium: 157mgFiber: 2gSugar: 5gVitamin A: 266IUVitamin C: 2mgCalcium: 123mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Yummy. I used canned chilis instead of jalapeños because my husband can’t tolerate a lot of spice. And only 2T of honey. It is amazing.5 stars

  2. Too cheesy but otherwise great! I omitted the cheese on top the second time around and it was much more to our liking. Thanks for a great recipe!4 stars

  3. Because of an allergy, I made this with non-milk ingredients. I kept everything else as written. My cheese-loving husband thought it was great. We ate great warm hunks of it with your vegetarian chili. Incredible feast. Thank you!

  4. Making this recipe this weekend but need cornbread muffins. Should I adjust anything to make sure the cornbread muffins don’t crumble and hold their shape?

    1. Hi Keiondria! I’ve only tested the recipe this way, so can’t say for sure how it would come out in muffin form. I do have a cornbread muffin recipe but it is different than this: Enjoy!

  5. I made this in a triple batch that called for 3 sticks of butter which made it really rich and delicious. I added canned green chili peppers instead of jalapeños as we were serving a large group and did not want too spicy. I did not put onions and cheese on top and was still very delicious. Made a buttery delicious addition to our chili. Everyone enjoyed. Even the grand children.5 stars

  6. I used fresh corn and didn’t remove the seeds from the jalapeños. Absolutely delish. Making it again for Thanksgiving camping right now.5 stars

  7. This is a great recipe! Turned out moist and flavorful. Only issue I ran into was that when I used the 2x option to double the recipe the conversion does not change the pan size needed or the increased cook time needed. I used a 9×13 pan and increased the cook time by 18 min for a double batch. Other than that everything turned out perfect. Definitely a keeper. Thanks5 stars

    1. Hi Rachael! You are correct. For any recipe of my recipes, when clicking the 2x or 3x it will only change the amounts. It won’t change it in the directions. This is a plug-in issue and not something I can fix on my end. Glad you enjoyed it!

  8. Thank you for this recipe! The cornbread had a good mix of salt and slight sweetness but not too much. I didn’t add the cheese top but other than that followed the recipe. I paired it with a Mexican Chicken Pozole recipe I also found online ( and they were great together. Even once the soup was gone I heated up a couple of squares of cornbread and drizzled with a little honey for a snack. Will use this recipe again.5 stars

  9. Lighter mouth-feel than some dense cornbreads. Like the addition of the jalapenos and corn for additional texture, flavour.4 stars

  10. I made this for a church potluck and it was a hit. The only change I made was to leave the cheese and extra green onion off the top. This recipe is a keeper!5 stars

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