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, YES, corn. I normally have strong feelings about actual corn in my cornbread (they go like this: please don’t), but here it doesn’t merely work. It triumphs!

Easy Mexican Cornbread from scratch! So much better than a Jiffy mix. This cheesy stuffed Mexican cornbread recipe is moist, tender, and packed with cheese, jalapeno, and Mexican corn.

If you are looking for a simple, classic Southern cornbread recipe, this isn’t it. It’s stuffed with spices, cheese, and includes another ingredient that would make many a cornbread purist squirm: honey. 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. This Mexican cornbread is made from scratch (not the box), but I pinky promise homemade cornbread is truly one of the easiest, highest-payoff recipes you’ll try. This Mexican Cornbread is more moist than Jiffy cornbread and more wholesome (I took the healthy cornbread route; this one is 100% whole grain), and all you need to make it is a bowl and a wooden spoon.

And if like me, you just love cornbread and think that a bowl of chili, hearty stew, or game watch feels more complete with it than without, then this stuffed Mexican Cornbread is most assuredly the recipe for you. It’s a fun change of pace from classic cornbread and adds interest and flair to any meal at which you serve it.

Easy Mexican Cornbread. Made from scratch and loaded with cheese, corn, and jalapenos.

How to Make Mexican Cornbread

This is a straightforward dry-ingredient-meets-wet-ingredient recipe.

Mix up the dry ingredients:

  • Cornmeal. I like a medium-grind cornmeal like this one, which gives the Mexican cornbread extra texture, but if you don’t have it on hand, regular finer-grind cornmeal works too.
  • White Whole Wheat Flour. For whole-grain goodness. Its mild flavor tastes just like all-purpose flour in this recipe.
  • Baking Powder AND Baking Soda. For that perfect rise.

Mix up the wet ingredients:

  • Buttermilk. I adore how tender buttermilk makes baked goods, and its light tang is a non-negotiable addition to cornbread. If you don’t have buttermilk on hand, I included a tip to make your own.
  • Butter. Not too much to be heavy, but enough to make this cornbread taste appropriately indulgent.
  • Honey. We talked about this. Just do it.
  • PSA: I am recently obsessed with these liquid measuring cups. They are flexible so the liquids (especially sticky liquids like honey) “squish” right out. They are easy to wash too.

(Gently) stir the dry and the wet ingredients together, then pile on the good stuff!

Mexican Cornbread. Made from scratch, this moist cornbread goes well with soup or chili!

  • 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. In addition to the corn kernels, which in this Mexican cornbread recipe taste welcome, appropriate, and in keeping with the recipe’s Southwest vibe, Mexican corn has bits of red and green pepper that add pretty flecks of color and extra flavor.
  • Jalapeños. As long as you remove the seeds and membranes, they’re here for freshness and herbaceousness, not for spice. If you’d like more of a kick, I recommend swapping out the cheese (more below) or sneaking in a pinch of cayenne pepper with the dry ingredients.
  • Cheese. Gooey greatness. I opted for a cheddar-jack blend because it is yummy and what we had in the refrigerator. If you’d like to up this cornbread’s spice-factor, swap a hot pepper jack cheese.
  • Green Onion. For color, balance, bite, and further evidence that this is not your run-of-the-mill cornbread recipe.

Easy Mexican Cornbread. Homemade with cheese, jalapenos, and Mexican-style corn.How to Serve Cornbread

  • Most recently, I’ve been loving this cornbread with my shortcut Green Chili, to the extent that anytime I eat one, I crave the other.
  • Should you want to branch outside the classic chili/cornbread duo, try a big, fluffy slice of this cheesy Mexican cornbread alongside salsa- and avocado-topped fried (easy), poached (fancy), or scrambled (standby) eggs.
  • For a meat option, Mexican Cornbread with sausage or bacon would be sublime and ideal either for a lazy gal brunch or fast weeknight brinner.

Storing Mexican Cornbread

  • Mexican cornbread should be refrigerated and will last several days…or as long as you can resist it.

Recommended Tools to Make Mexican Cornbread

Cornbread sliced into pieces

Mexican Cornbread

5 from 12 votes
An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeño, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins

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
  • 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 (7-ounce) can Mexican-style corn drained (about 1 cup)
  • 1 large jalapeño pepper seeded, membranes removed, and minced
  • 2 green onions chopped, divided (about 1/4 cup)


  • Line an 8x8-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 degrees 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!


Serving: 1slice, of 16Calories: 148kcalCarbohydrates: 16gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 41mgFiber: 1gSugar: 5g

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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. Question… I’m not much of a cook so this may be silly, but can you sub all purpose flour for the “white whole wheat flour”? Same measurement, I assume? Thanks! 

  2. Made it- loved it. And making it again today for a work potluck. Great option for a room temperature side to bring when fridge space is super limited! Thanks! 5 stars

  3. Great Recipe. I tried it and it was a hit. I made Chicken Chili to go with it as we are on a healthy eating habit for now, so we choose to indulge with this Mexican Cornbread Recipe. It was so good. Thank you so much5 stars

  4. Made this precisely by the recipe & thought the overall flavor was pretty good!

    A few questions —

    It’s specified that the eggs should be room temperature, yet no mention is made of the buttermilk’s temperature. Is it because the butter is melted & since the eggs are beaten into it they should be warm to keep from re-congealing the butter?

    Can you please explain why the batter has to be stirred “gently” & also why it has to rest for 20 minutes while preheating the oven? I’m one of those curious types of cooks & if I understand the science of “why” it helps me understand the process much better :-)

    1. Hi Trish! I love knowing the whys behind things too! 1) The buttermilk would be best at room temp, great point! I’ll update this in the recipe. But your reasoning overall is correct. 2) The gentle stirring keeps the gluten in the flour from activating too much, which would cause the bread to be tough, instead of tender. 3) Resting the batter lets the dry and liquid ingredients absorb, and I find that in this particular recipe, that time leads to a more tender cornbread. I’m so glad you enjoyed it overall!

  5. Made this tonight and it was DELICIOUS. It was definitely not too spicy. In fact, next time I make it, I’m going to try it with pepper jack cheese. Thanks for the great recipe.5 stars

  6. This cornbread was delicious! I will definitely make this recipe again. I shared with my dad and he loved it as well. It went perfectly with the veggie chili I had made.5 stars

  7. I used all purpose flour instead of wheat, jarred jalapeños instead of fresh…this was a big hit at potluck! Will definitely keep this recipe!5 stars

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