Cornbread is a staple side dish, but this Mexican cornbread recipe takes the humble bread to another level. By combining boxed cornbread mix with jalapeños and cheese, you get the perfect blend of spicy and sweet. The crumbly cornbread is filled with stretchy, melted cheese that you just can’t get enough of.
You can definitely make cornbread from scratch, but this recipe uses store bought boxed cornbread mix for easier cooking. It tastes just as good from the box, don’t worry. With a couple of tips and tricks, you can have the moistest Mexican cornbread for your next get together. Now let’s get into it!
WHAT IS CORNBREAD?
Cornbread is a type of bread that is made from cornmeal. It is most popular in the Southern region of the USA, but the bread has connections to Indigenous cuisines.
There are many different ways of making cornbread depending on what area you’re in, but most generally taste like corn. It’s a mix of sweet from the corn, but has a hint of sourness from the buttermilk used in some recipes. You may find sweet cornbread that is made with sugar and eaten as a dessert. There are so many things you can do with this crumbly, yummy bread.
Cornbread Mix: This recipe uses Jiffy Corn Muffin Mix, but feel free to use your favorite brand or make it from scratch.
Milk: Adds moisture to the cornbread. We recommend using whole milk in this recipe as it has more fat which will give the bread more flavor.
Unsalted Butter: Make sure to melt your butter before adding it into the mix. Don’t replace it with salted butter unless you want salty cornbread.
Egg: Acts as a binding agent for the ingredients. Egg yolks also provide a lot of moisture to the bread.
Shredded Cheese: The best cheeses to use are Medium Cheddar, Monterey Jack, or Colby. Shred your own cheese to get the best melt.
Jalapeños: Feel free to add more or less jalapeños to the recipe to fit your spice level.
HOW TO MAKE SPICY MEXICAN CORNBREAD
Thanks to the use of boxed cornbread mix, this recipe is easy peasy. Start off by preheating your oven to 375°F, then follow the instructions on the box to make the cornbread dough. All you have to do is mix the flour mix with milk, melted butter, and an egg.
Put on some gloves and dice the jalapeños into small cubes. Don’t touch your face while handling jalapeños and wash your hands right after. If you aren’t careful you could get all that spice in your eyes!
Shred your cheeses of choice - we used cheddar and Monterey Jack. Feel free to use any cheese you like, but try to choose ones with low-moisture and high meltability. You can buy pre-shredded cheese, but it will not melt as well. Many pre-shredded cheeses are caked in cornstarch and anti-caking agents that make them not melt well.
Combine the batter, chopped jalapeños, and shredded cheeses into the cornbread batter. Grease a baking pan and pour in the mixture. Bake it for 25 minutes at 375°F, or until a toothpick comes out clean when placed in the center of the cornbread. Let the bread cool for about 5 minutes, then serve warm! Add a bit of butter or extra cheese on top if you like.
Questions About the Recipe
Can I use any brand of cornbread mix?
Yes! This recipe uses Jiffy brand, but feel free to use your favorite cornbread mix brand no worries.
Can I use other cheeses?
Yes, but I recommend using low moisture cheeses with high meltability. Using something with lots of moisture like mozzarella will make your cornbread soggy.
What if I don’t want it spicy?
No worries, simply don’t add in the jalapeños. It will still be a delicious cheesy cornbread.
What can I serve with cornbread?
Cornbread can be a great snack, but it does taste better as a side. Enjoy it with chili, fried chicken, or BBQ!
- Shred your own cheese, pre-grated is covered in cornstarch so they do not melt as well.
- Wear gloves while cutting the jalapeños, and make sure not to touch your face after cutting them. Unless you want to burn yourself!
- Adding a bit of sour cream can help add creaminess and moisture to your cornbread if yours is coming out a bit dry. It will not change the flavor of the cornbread. It is more for adding moisture.
- To get a sweet and spicy cornbread, add some honey or sugar into the mix. This will bring out the sweet corn flavors and balance out the savory, spicy notes of the jalapeños.
- Serve cornbread warm with a bit of extra cheese, butter, or honey.
Mexican Cornbread Recipe
Spicy and cheesy cornbread that is easy to make. It is the perfect blend of sweet and savory, and tastes great as a side dish.
- Prep Time: 10 minutes
- Bake Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- 1 box Jiffy Corn Muffin mix (15 ounces)
- ⅔ cup whole milk
- ½ cup unsalted butter (melted)
- 1 large egg
- 1 cup shredded cheddar and Monterey jack cheese
- 2 jalapeños
Shred your cheese of choice. Put on a pair of gloves and carefully dice the jalapeños - make sure to remove the seeds.
Mix the Jiffy Corn Muffin mix with milk, melted butter, and the egg.
Add the shredded cheese and diced jalapeños to the batter and mix.
Put the batter into the greased baking pan and bake for 30 minutes. Place a toothpick in the middle of the cornbread to see if it’s fully cooked. If it comes out clean, then your cornbread is ready.
Remove the cornbread from the oven and let it rest for 5 minutes.
Keywords: mexican cornbread recipe