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Moist and Cheesy Mexican Cornbread

A close-up, tasty shot of a slice of Mexican cornbread topped with melted cheddar cheese and green onions.
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A simple recipe for moist, savory cornbread featuring jalapeños and cheese, perfect as a side dish.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chilies, drained
  • 1 medium jalapeño, seeded and minced

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and flour an 8×8 inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, chili powder, and cumin.
  3. In a separate medium bowl, combine the milk, vegetable oil, and beaten eggs.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the shredded cheese, drained green chilies, and minced jalapeño.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before cutting and serving.

Notes

  • For extra flavor, substitute half the milk with buttermilk.
  • If you prefer less heat, remove the seeds and membranes from the jalapeño completely.
  • This cornbread pairs well with bowls of chili or hearty soups.

Nutrition

Find it online: https://savoryskies.com/mexican-cornbread-recipe-moist-cheesy/