There’s nothing quite like a warm, buttery slice of sweet corn bread, but when you give it a little Mexican twist, it takes things to a whole new level. This cornbread is soft, slightly sweet, and packed with a delicious kick from jalapeños, melty cheese, and a touch of Mexican spices. It’s the perfect balance of sweet and savory, making it a fantastic side for chili, BBQ, or even just on its own with a little butter and honey.

Why You’ll Love This Recipe

Perfectly Moist & Fluffy – No dry cornbread here!
Sweet & Spicy Balance – A little honey and a little heat make magic.
Super Easy to Make – One bowl, simple ingredients, and minimal effort.
Pairs with Everything – Enjoy it with soups, grilled meats, or as a snack.

Ingredients

Here’s what you’ll need (full list below):

Yellow cornmeal and all-purpose flour for the perfect texture
Honey or sugar for sweetness
Buttermilk for moisture
Fresh or canned corn for extra flavor
Jalapeños for a little heat
Cheddar or cotija cheese for a cheesy kick
Melted butter to make it rich and delicious

Directions

Step 1: Prep Your Ingredients

Preheat your oven to 375°F (190°C) and grease a baking dish or cast-iron skillet. Dice the jalapeños and drain the corn if using canned.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and spices.

Step 3: Combine Wet Ingredients

In another bowl, mix the buttermilk, eggs, honey (or sugar), and melted butter until smooth.

Step 4: Bring It All Together

Gently fold the wet ingredients into the dry mixture. Stir in the corn, jalapeños, and shredded cheese.

Step 5: Bake Until Golden

Pour the batter into the greased dish and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Step 6: Serve & Enjoy

Let it cool slightly before slicing. Serve warm with butter or a drizzle of honey!

Expert Tips and Tricks

Use Fresh Corn If Possible – It adds the best texture and sweetness.
Want It Spicier? – Add more jalapeños or a pinch of cayenne pepper.
Don’t Overmix! – Stir until just combined for the best fluffy texture.
For Extra Crispiness – Bake in a cast-iron skillet for crispy edges.

Recipe Variations and Possible Substitutions

Make It Sweeter – Add an extra tablespoon of honey or sugar.
Add Some Smokiness – A little smoked paprika or crumbled bacon is a game-changer.
Try Different Cheeses – Cotija, Monterey Jack, or Pepper Jack all work great.
Make It Dairy-Free – Use almond milk with a teaspoon of vinegar instead of buttermilk.

Serving and Pairing Suggestions

This cornbread goes perfectly with:

Chili or Soup – A warm bowl of chili, tortilla soup, or black bean soup.
BBQ Dishes – Ribs, pulled pork, or grilled chicken.
Eggs & Brunch – Serve with scrambled eggs or breakfast burritos.
Topped with Butter & Honey – Simple but absolutely delicious.

Storage and Reheating Tips

Refrigerate – Store in an airtight container for up to 4 days.
Freeze It – Wrap slices in plastic wrap and freeze for up to 3 months.
Reheat – Warm in the oven at 300°F (150°C) for 10 minutes or microwave for a few seconds.

FAQs

1. Can I make this cornbread without jalapeños?
Yes! Just leave them out, or swap them for mild green chilies.

2. Can I use regular milk instead of buttermilk?
You can, but adding a teaspoon of vinegar to regular milk will give it that tangy buttermilk effect.

3. What’s the best way to make this extra fluffy?
Don’t overmix the batter, and make sure your baking powder is fresh!

4. Can I make this in muffin form?
Absolutely! Just divide the batter into a muffin tin and bake for 15-18 minutes.

Conclusion

This Irresistible Sweet Corn Bread with a Mexican Twist is the perfect balance of sweet, savory, and just a little spicy. Whether you serve it with chili, BBQ, or enjoy it as a snack, it’s always a hit. Try it out and let me know how you like it!

Irresistible Sweet Corn Bread with a Mexican Twist – A Flavorful, Buttery Treat

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This delightful cornbread combines the sweetness of traditional cornbread with the savory flavors of Mexican cuisine. It’s a perfect accompaniment to chili, soups, or as a standalone snack.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Mexican-American
Diet: Vegetarian

Instructions

Preheat the Oven:
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the Batter:
1. In a large bowl, whisk together the self-rising cornmeal mix, all-purpose flour, sugar, salt, baking powder, garlic powder, and onion powder.
2. In a separate bowl, beat the eggs and then add the melted butter, creamed corn, milk, chopped green chilies, and chopped cilantro. Mix until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheddar and Monterey Jack cheeses.
Bake:
1. Pour the batter into the prepared baking dish, spreading it evenly.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
1. Allow the cornbread to cool slightly before slicing. Serve warm, optionally garnished with additional chopped cilantro.