Jalapeno Mexican Cornbread

Here's the recipe my friends LOVE me to make...Jalapeno Mexican Cornbread. It's obviously great paired with any type of soup, beans, and my easy chili recipe. I think you can pair it with just about any meal!

The story behind this cornbread is that I couldn't find any recipe that had all of the elements I wanted in my jalapeno cornbread, so I came up with this! We love it, and I hope you do as well.

You need:

  • 1 c. cornmeal
  • 1/2 c. flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 can of cream-style corn
  • 2 eggs
  • 1 jalapeno pepper chopped (not de-seeded)
  • 1 c. milk
  • 1 c. grated cheddar cheese
  • 1/2 c. vegetable oil or 1/2 c. melted butter
  • 1 small can diced green chilies


Preheat oven to 375. Thoroughly stir all ingredients together in a medium to large bowl.

Pour into a well greased or non-stick-sprayed 9 X 13 pan. I like to use my cast iron one, but a regular glass one works fine as well.

Bake for 40 minutes. A toothpick inserted in the center should come out clean.

* You can use vegetable oil or melted butter. If you like a buttery taste, definitely go for the butter! I know you'll love this Jalapeno Mexican Cornbread, feel free to share this recipe with your friends.

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