I couldn’t resist sharing my Easy Mexican Cornbread studded with cream corn, sharp cheddar, green onions, and peppers that contains one unexpected pantry hero.

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I love testing quick bakes and this Easy Mexican Cornbread is the kind of surprise that makes weekday dinners fun. I fold sharp cheddar cheese into the batter and drop in chopped jalapeño so every bite has a little kick and a pocket of melty cheese.

It looks humble but there are sneaky little textures that keep you coming back, stuff you did not expect from cornbread. I usually grab a corner warm from the pan and pretend I meant to be fancy.

Try it when you want something simple that still makes people ask whats in it.

Ingredients

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Yellow cornmeal: coarse grind that adds sweet corn flavor, fiber rich, mostly carbs.
All purpose flour: gives structure, mostly carbs and some protein, not very nutrient dense.
Sharp cheddar: melty, salty and adds protein and fat, boosts savory flavor big time.
Creamed corn: sweet juicy kernels, adds moisture and it’s light sweetness, some fiber and sugar.
Milk or buttermilk: adds richness and tang if buttermilk, protein and calcium too.
Eggs: bind everything, add protein and tender crumb, not many carbs, they help rise.
Jalapeño: brings heat and peppery brightness, low calories, adds fresh spicy zip.
Green onions: mild onion flavor, fresh herb like, adds color and a bit fiber.

Ingredient Quantities

1 cup yellow cornmeal

1 cup all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1 tsp salt

1/2 tsp black pepper

1 cup shredded sharp cheddar cheese (about 4 oz)

1 cup creamed corn

1 cup milk (or buttermilk)

2 large eggs lightly beaten

1/3 cup melted butter or vegetable oil

4 green onions thinly sliced (about 1/2 cup)

1 jalapeño seeded and finely chopped or 1/2 cup diced green bell pepper

Optional: 2 tbsp chopped fresh cilantro

How to Make this

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1. Preheat oven to 400 F (200 C) and put a 9 inch cast iron skillet or an 8×8 inch baking pan in the oven to heat, or just grease the pan with a little melted butter or oil if you dont want to preheat the pan.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, 1 tsp salt and 1/2 tsp black pepper until evenly mixed.

3. In another bowl stir 1 cup creamed corn, 1 cup milk (or buttermilk), 2 lightly beaten large eggs and 1/3 cup melted butter or vegetable oil until smooth; room temp milk helps everything mix easier.

4. Pour the wet mixture into the dry ingredients and stir gently just until combined, dont overmix, batter should be a bit lumpy not gluey.

5. Fold in 1 cup shredded sharp cheddar cheese, 4 thinly sliced green onions and the finely chopped jalapeño (seeded) or 1/2 cup diced green bell pepper; if using, fold in 2 tbsp chopped fresh cilantro at this point or save some for garnish.

6. If you preheated a cast iron skillet carefully remove it from the oven, add a little butter so it sizzles, then pour in the batter, spreading it evenly; if using a greased pan just pour and smooth the top. that sizzling trick makes crisp edges.

7. Bake in the preheated oven about 20 to 25 minutes until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs. adjust time down if your pan is small or up if very deep.

8. Let the cornbread rest in the pan about 8 to 10 minutes so it sets, then run a knife around the edges and transfer to a wire rack or slice right in the pan if you like.

9. Serve warm with butter, extra chopped green onions or cilantro, and store leftovers covered at room temp for a day or in the fridge up to 4 days; reheat gently so it doesnt dry out.

Equipment Needed

1. Oven and a 9 inch cast iron skillet or an 8×8 inch baking pan (choose one)
2. Large mixing bowl plus a medium bowl for the wet ingredients
3. Measuring cups and measuring spoons
4. Whisk and a rubber spatula (or a wooden spoon if thats what you got)
5. Cheese grater (unless your cheddar is pre shredded)
6. Knife and cutting board for the jalapeño and green onions
7. Oven mitts or potholders (for the hot skillet)
8. Wire cooling rack and a toothpick to test doneness

FAQ

Question: Can I use regular milk instead of buttermilk? Answer: Yes. Regular milk works fine, but buttermilk gives a tangier flavor and a slightly lighter crumb. If you only have milk, stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes, then use.

Question: Can I swap the creamed corn for canned whole kernel or frozen corn? Answer: Yes. Drain canned or thawed frozen corn first. Since creamed corn adds moisture, add about two tablespoons extra milk or a bit more melted butter if the batter seems too thick.

Question: How do I make it less spicy? Answer: Seed and remove the white membranes from the jalapeño or just use the diced green bell pepper called for. You can also omit the jalapeño entirely if you want no heat at all.

Question: How do I know when it's done? Answer: Bake at 400°F and check after about 20 minutes for an 8 or 9 inch pan. Insert a toothpick in the center; it should come out clean or with a few moist crumbs. The top should be golden and spring back when lightly pressed.

Question: Can I bake this in a cast iron skillet or muffin tin? Answer: Absolutely. A hot cast iron skillet gives a great crust; preheat the skillet in the oven with the butter. For muffins, bake at the same temp but expect about 12 to 15 minutes instead of 20 to 25 minutes.

Question: What is the best way to store and reheat leftovers? Answer: Cool completely, then wrap or store in an airtight container. Keep in the fridge up to four days or freeze up to two months. Reheat in a 325°F oven for 10 to 15 minutes or microwave single slices in short bursts till warm.

EASY MEXICAN STYLE CORNBREAD Recipe Substitutions and Variations

Yellow cornmeal: masa harina (1:1, gives more corn flavor but add a tad more liquid), polenta or coarse corn grits (same amount; pulse if you want finer texture), finely ground corn flour (denser crumb, use 1:1).
All-purpose flour: whole wheat or whole wheat pastry flour (swap 1:1 or try 75% to keep it lighter), gluten-free 1:1 flour blend (use 1:1 if it contains xanthan), self-rising flour (use instead but skip the baking powder and reduce the salt).
Milk or buttermilk: straight buttermilk (1:1) for tang and lift, plain yogurt thinned with a little milk or water (about 3/4 cup yogurt + 1/4 cup water = 1 cup), non-dairy milk + 1 tbsp vinegar or lemon juice (let sit 5 minutes) to mimic buttermilk.
Sharp cheddar: Monterey Jack or Pepper Jack (meltier, milder or spicier), Cotija or queso fresco (crumbly, more authentic Mexican flavor but less melt), Colby or Colby-Jack (mild and great melting).

Pro Tips

1) Bring the eggs and milk to room temp before mixing, it helps everything come together smoother and you’ll get fewer lumps. Mix gently though, overworking the batter makes the cornbread dense and rubbery.

2) Heat your cast iron or skillet in the oven so the batter hits a screaming hot surface and gets those great crisp edges, or if you skip preheating make sure the pan is well greased so it browns evenly.

3) Use freshly shredded cheddar, not the pre-shredded stuff, and fold most of it in but save a handful to sprinkle on top so you get pockets of melty cheese and a nicely browned top.

4) Control the heat from the jalapeño by removing seeds and ribs, or char the pepper first for a smoky flavor without making it overwhelmingly spicy. If you want mild, swap with diced bell pepper.

5) Let the cornbread rest in the pan for several minutes before slicing so it sets, then store airtight at room temp for a day or in the fridge up to 4 days. Reheat gently (oven or a quick skillet sear) so it stays moist, dont blast it in the microwave uncovered or it will dry out.