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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

4.74 from 123 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. I will make this definitely but I have a question first. Rather than buying the Mexican style corn, can’t I use regular corn and add diced sweet peppers (sold in bulk or in bags, and are yellow, orange and red)? This is the kind of peppers in the Mexican corn and wouldn’t fresh be better? I use these all the time in sandwiches/wraps, in scrambled eggs, and on veggie platters to dip in dressing or other dips. They are so good.

    1. Hi Janey! It’s mostly for convenience! It saves the step of having to sauté the corn and peppers, making this a faster, yet still super delicious recipe. I hope you enjoy it if you give it a try!

  2. Just made this – really good! I used regular corn as I didn’t want to make a special trip to look for Mexican corn and it still turned out really well. Will definitely make this again :)5 stars

  3. Made this cornbread the other night to have with chili – really nice flavor! I used a fairly large jalapeno and it wasn’t too spicy at all. We actually liked this better the next day…seemed like it was a bit firmer which made it easier to manage. Great cornbread recipe!!!5 stars

  4. Does this cornbread freeze well? I’m a little leery of doing so because of the cheese in it.

  5. Thank you for this “great” recipe. I had to make a couple of adjustments – using fresh corn – and small can of green chilies – using what I had in my pantry. It’s 115deg. here today – not going to the store. (smile)5 stars

  6. I made this for a debate watch party and it got rave reviews, to the point I need to make copies. I made is as written.5 stars

  7. Thank you for this wonderful recipe. Made it exactly as stated. My family said I should never use Jiffy again. It went so well with my chili recipe. It was so good that i found the kids eating it for breakfast. Will need to make a double batch next time.5 stars

  8. made this for dinner tonight and got rave reviews from everyone. They asked me to make it again and invite them over. It turned out perfectly5 stars

  9. 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! 

  10. 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

  11. 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

  12. 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 :-)5 stars

    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!

  13. 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

  14. 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

  15. 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

  16. Yum..I love a good cornbread recipe and especially one that doesn’t use boxed Jiffy. I didn’t have a jalapeño so I used poblano. We enjoyed these.5 stars

  17. I thought this was very good! My only note is that I had to cook mine a good bit longer for the middle to be set as the first one I thought was done by the toothpick test was too wet/undone in the middle when trying to cut/eat… kind of odd but it may be that I used frozen corn because that is what I already had on hand…Anyway, delicious! Will definitely make again!5 stars

  18. I made this and it was delicious would have been better if I had Mexican corn, I just used regular whole kernel.5 stars

  19. Hi Erin,
    I wanted to try this but we don’t eat eggs.
    Is there a good vegetarian substitute for eggs that i can use for this receipe ?
    Please let me know

    1. Hi Bhavikan! I’ve only tested the recipe as written so I am unsure about any replacements for the eggs. Sometimes followers use Flaxseed Eggs for substitutes but I haven’t tried it in this recipe. If you decide to experiment, let me know how it goes!

      1. Good morning making this today and only have jarred jalepeno will that work?? My granny used a cast iron skillet that has been heated to pretty hot in the oven so it forms a crust when mix is poured in will this work??? Thank you very much!!

        1. Hi Sherie! I’ve only tested this recipe as written so it would be hard for me to advise on how either would work out. If you decide to experiment, let me know how it goes!

  20. I made this for the first time last night, and loved it. I hate when people review a recipe that they changed….that’s not the recipe!! However, I had to make a change because I could not find the Mexican Corn, so I substituted a can of regular corn and added a small can of chopped chili’s. Other than that I followed the recipe as written – unusual for me! This wasn’t too spicy (I took the veins out of the jalapeno) and had great flavor! I’ll definitely hang on to this recipe!!5 stars

  21. I made this for the first time but it definitely won’t be the last! It was so good! I did add more butter than it called for and whole buttermilk. I ate way too much!E5 stars

  22. I subbed fresh corn and chopped some colorful orange, red and green peppers in addition to green onions and chopped cilantro. Used the pepper jack cheese and baked in a cast iron skillet. The best!5 stars

    1. Hi Donald! I’ve not tested it with this kind of flour so it would be hard to say. If you decide to experiment, let me know how it goes!

  23. Made it tonight, we enjoyed it. Of course I made a sub as well. I do not eat any corn except whole kernel. However it didn’t hinder the final outcome in my opinion. Oh, wait, I did add some spices like garlic powder & smoked paprika. I also used pablano instead of green chilies. I have pablano in bulk and fresh. I’d like to address the lady who asked about baking it in a cast iron skillet, you absolutely can and I’d actually recommend doing so. I always heat the oven on about 400 and throw in some bacon grease; place in oven for 3-5 minutes then bring out and reduce oven to 375. Sprinkle some cornmeal over the bacon grease then add cornbread mixture, bake as instructed. I found it took mine about 40 minutes until I turned up the oven. We did enjoy this recipe with a pot of chili even in August in southern oklahoma it’s all delicious5 stars

  24. Fantastic! I added bacon to mine and subbed self rising cornmeal and self rising flour (still keep the soda please!) I didn’t get fussy with the rising times, as it is normal with buttermilk CB’s. I added all the green onions to the recipe. Was so good! Served this with homegrown turnip greens and Mac and cheese, a family favorite combo! Thank you!!5 stars

  25. Thank you for sharing this recipe! I have to say that I am not a fan of cornbread because of the grittiness but this recipe looked so good I had to try it. So very glad I did!! It was a Hit, even for me!! I used Quaker corn meal so I’m not sure if that changed the texture. I also used regular flour because that’s all I had. I’m not a spicy person either and I have never cut up a jalapeño before but it was as easy as a green pepper and there was a bit of spice but not too much. It did take an extra 10-15 minutes in my oven. Toothpick test it and watch for the golden brown on top. Turned out perfect! Super soft and delicious!!5 stars

  26. So delicious! Everyone loved it! Most definitely s keeper recipe! I used whole wheat flour, and it was great! Thank you!5 stars

  27. Super moist and absolutely delicious. The corn and jalapenos compliment each other so much. To set center, cook a bit longer.5 stars

  28. Just tried this recipe! I am impressed! I used the southwest canned corn mix, excellent suggestion. This would be a great addition to a party were you don’t know the tastes of the attendees. Someone will be singing your praises.5 stars

  29. I made this subbing the egg for silken tofu @1/4 cup tofu with 3 Tbsp water per egg as I’m currently jobless and to broke to buy eggs. And I also used 1 cup of bulk bag freezer corn with a dash of cumin and crushed pepper flakes to sub for the Mexican corn. It came out delicious and I was unable to tell there where no real eggs in it. But maybe not quite as much of a rise as with eggs and a lot more crumbly but still very good. Outstanding with beans!5 stars

  30. I baked for 32 min and was still tested gooey in the center (I used an 8x8x 1.75″ pan–this recipe filled it to the very top). I had to put it back in the oven for another 25 minutes (I turned oven down to 325 at this point) before the center tested done.4 stars

    1. Hi CB! Thanks for the feedback! It probably would of been done a little quicker leaving it at 350 degrees. All ovens are different so it definitely could of taken a little more time. Hope you enjoyed it!

  31. I love to eat that mexican cornbread,my friend make me a panof it and gave it to me for my birthday,and it lasted about four hours r less.I ear it like u would a cake,r a brownie.Its so dam good,u can’t beat it,no it.5 stars

  32. 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

  33. 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

  34. 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!

  35. 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!

  36. 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

  37. 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