The BEST Extra Cheesy Mexican Cornbread Recipe (So Moist!) – Beauty Cooks Kisses

My recipe for this homemade Mexican cornbread is an exceptional one and different from what you may be used to baking. Unlike others, my cheesy cornbread with jalapenos and cream corn uses sour cream as well as two leavening agents. The result is incredibly moist, oozing with extra cheddar with just enough nip and sweetness in a lighter texture cornbread.

Ingredients

1 cup of yellow cornmeal
1-1/4 cup sifted flour
3 tablespoons of sugar
1 tablespoon of baking powder, leveled
3/4 cup of milk
1/3 cups of sour cream + 1 tablespoon
1/4 teaspoon of baking soda, leveled
1 large egg
½ teaspoons of salt
2 cups of shredded sharp Cheddar cheese
1 jalapeno pepper, seeded and finely chopped
1 can (8-oz.) cream style corn
1/4 cup of canola oil
1/8 to 1/4 teaspoon cayenne pepper or chili powder (optional)

How to Make Mexican Cornbread

Now that you’ve gathered your ingredients, let’s get baking!

Instructions

1. Preheat your oven to 350-degrees.
2. Sift together in a large mixing bowl: the flour, baking soda, baking powder, sugar, salt, and cornmeal. If using the cayenne or chili powder, then add it as well.
3. Add the egg, milk and oil to the dry ingredients and gently mix with a fork or whisk until well mixed.
4. Stir in the shredded cheese, finely chopped jalapeno pepper, and cream corn until incorporated and batter is smooth.
5. Pour this batter into a well-greased 9 x 13″ baking pan or an 8″ square pan also will work.
6. Bake for about 25 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks determining if it is thoroughly baked.
7. ENJOY!

My Top Tips for Amazing Mexican Cornbread

1. For a spicier cornbread, leave some of the jalapeno seeds in or add a pinch or two of cayenne pepper or chili powder will do the trick. Start with a small amount and add more to taste.
2. You can substitute Monterey Jack cheese for cheddar.
3. This cornbread is best served warm.
4. Leftovers can be stored in an airtight container in the refrigerator up to two days.
5. To reheat, wrap individual slices in foil and warm in a low oven to freshen it up.

Classic Pairings

1. Chili: Cornbread and chili are the ideal match and comforting meal that go great together, especially on a cold day. The sweetness of the cornbread compliments the savory and spicy flavors of chili perfectly.
2. Soups and Stews: A warm slice of cornbread is the perfect accompaniment to any soup or stew. It’s great for soaking up the flavorful broth.
3. Tacos and other Mexican Dishes: Serve your Mexican cornbread alongside tacos, enchiladas, burritos, or fajitas for a complete Mexican-inspired meal.

I hope you give my moist and cheesy Mexican cornbread recipe a try. Trust me on this one, once you taste it that you won’t want to lose this easy cornbread recipe. Please also share it with your family and friends and do come back to my blog for more.

Craving More Cornbread?

Other delicious and unique cornbread inspiration is below from recipes that I make
or use my search box to find your perfect match!

Sour Cream Cornbread

Banana Cornbread with Molasses

Applesauce Cornbread

Easy and Cheesy Creamy Chicken and Cornbread (One of the tastiest ways to use leftover chicken!)

This extra cheesy Mexican cornbread recipe is about to become your new favorite. It has an incredibly moist texture, a melt-in-your-mouth cheesy goodness, and the perfect balance of sweet and spi

Course:

bread, Dinner, Lunch, Side Dish

Cuisine:

American

Keyword:

cheddar cheese, cornbread, cornmeal, cream corn, jalapeno peppers, mexican cornbread recipe, moist, sour cream

Author: Mary Balandiat

• 1
  cup
  of yellow cornmeal
• 1-1/4
  cup
  sifted flour
• 3
  tablespoons
  of sugar
• 1
  tablespoon
  of baking powder
  leveled
• 3/4
  cup
  of milk
• 1/3
  cups
  of sour cream + 1 tablespoon
• 1/4
  teaspoon
  of baking soda
  leveled
• 1
  large egg
• ½
  teaspoons
  of salt
• 2
  cups
  of shredded sharp Cheddar cheese
• 1
  jalapeno pepper
  seeded and finely chopped
• 1
  can
  8-oz. cream style corn
• 1/4
  cup
  of canola oil
• 1/8 to 1/4
  teaspoon
  cayenne pepper or chili powder
  optional

1. Preheat your oven to 350-degrees.

2. Sift together in a large mixing bowl: the flour, baking soda, baking powder, sugar, salt, and cornmeal. If using the cayenne or chili powder, then add it as well.

3. Add the egg, milk and oil to the dry ingredients and gently mix with a fork or whisk until well mixed.

   Stir in the shredded cheese, finely chopped jalapeno pepper, and cream corn until incorporated and batter is smooth.

4. Pour this batter into a well-greased 9 x 13″ baking pan or an 8″ square pan also will work.

5. Bake for about 25 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks determining if it is thoroughly baked.

6. ENJOY!