Cheesy, Moist Homemade Mexican Cornbread with Jalapeños
Make this savory Mexican cornbread recipe for a moist, cheesy side dish packed with green chilies and jalapeño flavor. It pairs perfectly with chili or BBQ.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 small jalapeño, seeded and minced
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease and flour a 9×9 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Stir in the shredded cheddar cheese, diced green chilies, and Rotel. Mix until just combined.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until the batter is just moistened. Do not overmix.
- Fold in the minced jalapeño.
- Pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.
Notes
- For extra moisture, substitute sour cream for half of the buttermilk.
- If you prefer less heat, use canned mild green chilies only and omit the fresh jalapeño.
- This savory bake is an excellent cornbread for chili night.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 7
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 7
- Cholesterol: 55