Easy, cheesy Mexican cornbread made with sour cream, jalapenos, cheddar cheese, cream corn, and corn meal (no Jiffy!). Super moist! No matter what you call it, Mexican Cornbread or Jalapeno Cheddar Cornbread, this 3-layered cornbread is the moistest, cheesiest, and tastiest jalapeno cornbread yet!
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Welcome to My Kitchen Serenity! Several years ago, I had the notion to make a 3-layered Mexican Cornbread that consisted of a thick layer of cheese in between 2 layers of jalapeno cornbread.
This is now our favorite way to eat cornbread! The thick layer of cheese in the middle is like an ooey-gooey treat. Not a fan of layers? No problem, just mix everything up and bake as directed.
If you’re looking for a southern jalapeno cornbread recipe made with Jiffy mix, then please stay! This mexican cornbread from scratch is superior to Jiffy cornbread mix. I assure you this cornbread is better than anything that comes in a box. It doesn’t take much time at all to measure out the self-rising cornmeal mix!
Do you prefer to bake cornbread in a glass dish, cast iron skillet, or pie plate? This time, I used my trusty pie plate.
Honestly, I’ve baked cornbread in every kind of dish, pan, and skillet out there. And sometimes I’ve used a muffin pan. I even have heart-shaped tins that I occasionally use to make my hubby smile.
What Makes this Cornbread so Moist?
This homemade cornbread is super moist thanks mostly to the sour cream, cream corn, and oil. Its rich and flavorful thanks to the cheese and jalapenos. This recipe uses cornmeal mix (not jiffy mix) which means the baking powder and salt are already included in the mix.
Ingredients
1-1/2 cups Self-rising cornmeal mix (yellow)
2/3 cup vegetable oil
1 cup cream corn
1 cup sour cream
2 eggs
2 cups shredded cheddar cheese
1-2 fresh jalapenos
Simple Instructions
It’s actually simple and easy to make this cornbread! To make this layered cornbread, combine all ingredients, except the cheese, in a bowl and mix well.
Pour half of the batter into a baking dish or skillet. Add the cheese on top, then add the remaining batter. Bake at 350 for about 40 minutes.
This cornbread is also crazy delicious without the layers. Just mix all the ingredients, pour into a baking dish or skillet, and bake as directed.
Accompaniments
Mexican cornbread is an easy side dish that goes great with just about anything. Most people enjoy it with a bowl of chili or stew. This cheesy mexican cornbread goes GREAT with my Easy Hamburger Vegetable Soup. Try it with our Instant Pot Tomato Basil Soup! Cornbread is a great side dish with Red Beans and Rice with Sausage, too.
Storing Leftovers in the Refrigerator
Keep leftover cornbread in the fridge for up to 3 days. Be sure to store leftovers in an airtight container. We only use BPA-free glass food storage containers with the locking lids. Check out this 20-piece set!
Storing Leftovers in the Freezer
Yes, this cornbread freezes well. Place in a heavy-duty sealable freezer bag; be sure to squeeze out excess air.
I like to write the date on the bag so I’ll remember exactly when I need to use it by. Freeze for up to 3 months.
Reheating Leftovers
Putting this cornbread in the microwave and zapping it for a long period of time is a no-no! Reheat one slice at a time for a small amount of time.
Wrap it in a paper towel that has been slightly dampened with water. Then heat it in the microwave for about 5-8 seconds. You want it to be warm, but not scalding hot because it may turn hard or even worse, it might dry out!
Make-ahead Cornbread
Yes, however, cornbread is best freshly made and baked. If you must prepare ahead of time, keep the mixture tightly covered in the refrigerator for no more than 8 hours ahead of the time you’re planning to bake it.
Secret to Moist Cornbread
As stated earlier, this homemade cornbread is super moist thanks to the sour cream, cream corn, and oil.
Mexican Cornbread
Ingredients
- 1-1/2 cup Self rising cornmeal mix (yellow)
- 2/3 cup Oil
- 1 cup Cream corn
- 1 cup Sour cream
- 2 Eggs
- 2 cups Grated cheddar cheese
- 1-2 Diced fresh jalapenos
Instructions
- Preheat oven to 350. Grease 9-inch pie plate or cast iron skillet.
- Combine all ingredients EXCEPT CHEESE in large bowl. Mix well,
- Layer the following in the pie plate or skillet: 1/2 cornbread mixture, all the cheese, then the remaining cornbread mixture. Do not mix the layers together.
- Bake uncovered for about 40 minutes or until golden brown.
- NOTE: If you don't want to do the layers, simply combine all the ingredients, mix well, and bake as directed.
Notes
Nutrition
If you like this recipe let me know by leaving me a comment. I’d love to hear from you!
Try these other great recipes from My Kitchen Serenity
Brown Sugar Baked Beans with Bacon
One Pot One Pan Roasted Chicken and Potatoes
Hi. I’m Anne and I’m happy to share with you my easy, family friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy, homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you ever have any questions, feel free to send me an email at
Can you double this recipe for a 9×13 pan ?
Hi Barb! Thanks for the comment. I have not doubled the recipe so I can’t say for sure. However, I don’t see a reason why you couldn’t double the recipe. That’s the size pan I would choose, too. I would check the cornbread after 30 minutes of baking to make sure it’s not over browning, then check again every 5 minutes after that. Let me know how it turns out!
It’s also good with 1pound of cooked hamburger
Thanks, Ann! That’s good to know, I’ll have to try this next time; sounds delish!
Love the cornbread!! It is my go to recipe for Mexican cornbread. Thanks for sharing!!
Thank you for your comment, Sandra. I’m so glad you liked the cornbread! Wish I had a piece of it right now lol.
This was super tasty! Thank you!
Heather, so glad you enjoyed it! Thanks for commenting and letting me know.
Anne
I used the exact measurements for 12 in round cast iron skillet. Though I had to add about 1/4 cup extra meal because my batter looked too wet.( I forgot drain liquid from corn) I baked it at 450 degrees like I always do my cornbread until it was golden brown and I didn’t do layers. This is a good recipe! I’m very pleased with how it turned out and the texture of the bread. It’s not a sweet cornbread which is what I was looking for. Will definitely keep this one!!
Thank you, Kualanee! I’m so happy you liked the cornbread! Sometimes, I don’t do the layers either and it’s very good both ways.