Easy, cheesy Jalapeno Cornbread with creamed corn, sour cream, jalapenos, cheddar cheese, and self-rising cornmeal mix (no Jiffy!) is always a winner. Super moist!
This made-from-scratch cornbread is superior to Jiffy cornbread mix. I assure you this cornbread is better than anything that comes in a box.
Comments from People Who've Made It
- Added homemade bacon bits to the batter. Definitely a keeper!
- My family loved it! Will do it more.
- Loved this jalapeno cheddar cornbread. So moist!
- We didn't do the layers. Delicious!
For another cheesy, crowd-pleasing favorite, try my Loaded Hash Brown Casserole-it's just as creamy and comforting as this corn casserole.
Jump to:
- Comments from People Who've Made It
- Why You'll Love It
- What Makes this Cornbread so Moist?
- Ingredient Photo with Notes
- Recipe Steps with Photos
- The Secret to Moist Cornbread
- Serving Suggestions
- Storage/Shelf Life/Reheating
- Frequently Asked Questions
- Need more Tex-Mex Recipe Inspiration?
- Recipe Yield
- More Great Side Dishes
- Recipe
- Comments
Why You'll Love It
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!
Layered cornbread is now our favorite way to eat it! 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.
Mexican cornbread goes with just about anything from chili to soup to baked or grilled chicken and steak. Makes a great side dish for my Cast Iron Pork Tenderloin or try with my Mexican Marinated Chicken.
Do you prefer to bake cornbread in a glass dish, cast iron skillet, or 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. But this cast iron jalapeno cornbread just seems to be better for some reason!
What Makes this Cornbread so Moist?
This Jalapeno Cornbread is super moist thanks to the creamed corn, sour cream, and oil. It's 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.
This spicy-sweet cornbread is a tasty side for chili, soups, or even venison meatballs if you're lookin' for a Southern-style supper.
Ingredient Photo with Notes
please scroll down to the printable recipe card for detailed ingredients and helpful info
Self-rising yellow cornmeal "mix" - the mix contains just the right amount of cornmeal, flour, salt, and baking powder
Creamed corn - adds just the right amount of sweetness and moisture
Vegetable oil - ensures a moist cornbread
Sour cream - adds moisture and creamy texture
Large eggs - binds the batter
Shredded cheddar cheese - divided (can substitute Mexican blend or Monterey Jack for more flavor)
Fresh jalapenos - adds a slight, spicy kick
Recipe Steps with Photos
It's actually simple and easy to make this jalapeno cornbread!
(1) To make this layered cornbread, combine all ingredients except only add 1 cup of cheese in a bowl and mix well.
(2) Pour half of the batter into a greased 8" x 8" baking dish or 9" cast iron skillet. Add the other 1 cup of cheese on top,
(3) Add the remaining batter.
(4) Bake at 350F for about 40 minutes or until browned around the edges and firm in the middle.
Note: This cornbread is also crazy delicious without the layers. Just mix all the ingredients, pour into a greased baking dish or skillet, and bake as directed.
Want Mexican Cornbread Muffins? Just spray your standard size muffin tin cups with non-stick spray. Combine all of the ingredients. Fill each muffin cup ⅔ full with batter. Bake for 15-20 minutes or until slightly browned.
The Secret to Moist Cornbread
As stated earlier, this Jalapeno Cornbread is super moist thanks to the creamed corn, sour cream, and oil.
Serving Suggestions
Jalapeno Cornbread with creamed corn 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 Red Beans and Rice with Sausage, too.
Storage/Shelf Life/Reheating
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Frequently Asked Questions
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.
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!
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.
Need more Tex-Mex Recipe Inspiration?
Try this Easy Beef Enchilada Casserole
Want an easy crock pot recipe? Try this Easy Crock Pot Mexican Casserole
Bring out your instant pot for this tasty recipe Instant Pot Pork Carnitas Bowls
Recipe Yield
This recipe makes about 8 servings when baked in a 9-inch cast iron skillet, an 8x8-inch square pan, or standard pie plate.
More Great Side Dishes
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If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Jalapeno Cornbread with Creamed Corn
Equipment
- 9" pie plate, 8" x 8" pan, or 9" cast iron skillet
- measuring cup(s)
- large mixing bowl
- whisk
Ingredients
- 1-½ cups Self rising cornmeal MIX (yellow)
- ⅓ cup Oil canola oil is good for its neutral flavor
- 1 cup Creamed corn canned, frozen, or homemade
- 1 cup Sour cream full fat is best for added moisture
- 2 Large eggs
- 2 cups Grated cheddar cheese (DIVIDED) grate your own cheese for the best flavor
- 1-2 Diced fresh jalapenos (use more if you like want it extra spicy!) see recipe notes
Instructions
- Preheat oven to 350F. Grease 9-inch pie plate, 8" x 8" pan, or 9" cast iron skillet.
- Combine cornmeal mix, oil, cream corn, sour cream, eggs, 1 cup cheese, and jalapeno(s) in large bowl. Mix well with a whisk.
- Layer the following in the greased pie plate or skillet: ½ cornbread mixture, then the other 1 cup cheese, then the remaining cornbread mixture spread evenly on top. Do not mix the layers together*
- Bake uncovered for about 40 minutes or until golden brown and the center is firm.
- *NOTE: If you don't want to do the layers, simply combine all the ingredients, mix well, and bake as directed.
Notes
Nutrition
This recipe was originally published in 2019 and was updated/republished in 2025.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Beverly Seitz says
Best cornbread ever!
Anne Clark says
Thanks, Beverly! I'm happy you enjoyed it 🙂
Melissa Adkins says
Made this for my church homecoming dinner. I mixed all of the ingredients together and baked in my cast iron pans. Absolutely a big hit Will definitely be my go to recipe for Mexican Cornbread
Anne Clark says
Wonderful, Melissa! I'm so happy everyone enjoyed it. Thank you so much for letting me know 🙂
Karen says
Made this last night and served with homemade chili so good I'll have to fix often . Couldn't decide if I wanted the chili or just cornbread
Anne Clark says
Thank you so much for leaving a comment, Karen. I'm glad you liked the cornbread! It can certainly be a great side dish but it can also be the main course - that's what I love about it. I hope you have a fantastic week!
Phyllis Walker says
I made this recipe for good friends and served it with homemade lemonade. Now I am the best thing since “cornbread “! It could not have turned out better. Thank you so much.
Anne Clark says
I love this so much, Phyllis!! You *are* the best thing since cornbread!! Thank you for letting me know 🙂
Paulette Stegall says
Making my 3rd batch. That's all I eat. I like my cornbread thin so being alone I'm saving half of my battery for next time. Delish thank u
Anne Clark says
I'm so happy you liked the cornbread, Paulette! Thank you so much for letting me know.
Vickie Norris says
I have never made Mexican cornbread, can you make it with just regular self rising meal and not the yellow? I don’t have any here at home.Will it taste different or not as good?
Anne Clark says
Hey Vickie! Regular (white) self rising cornmeal mix should be fine!
Ginny Sapp says
Very good! My family loved it. I did substitute bacon grease for the vegetable oil.
Anne Clark says
I’m so glad y’all loved it, Ginny! Thank you for letting me know 🙂
Roy says
Can I make this Mexican corn bread and omit the sour cream
Anne Clark says
Hi Roy. Thanks for the question! I have not tested the recipe without the sour cream. Sour cream adds moisture without thinning the batter. You would need to substitute with something else to take the place of the sour cream, such as Greek yogurt. Hope this helps!
Larry moeller says
Very good made cream corn and self rising corn meal but came out very moist
I used 3 jalapeño peppers not to hot
Chuck says
I haven't tried this yet but it looks great. However I use Stone Ground cornmeal and it would be nice to have the measurements of each individual cornbread ingredients for those is us who don't use self rising mix.
I will give this a try using my usual cornbread recipe.
My Kitchen Serenity says
Hey Chuck. I have not made this recipe using plain corn meal so I don’t have the measurements. I do, however, recommend this tip from The Southern Lady Cooks on how to do that. Hope this helps.
https://thesouthernladycooks.com/make-self-rising-cornmeal-mix/
Dorothy Tarbox says
I use a cast iron skillet which I
rub with bacon grease and put in oven while I preheat. I use buttermilk or one cup milk with one tablespoon vinegar. This creates a crust on cornbread. I tried it in a cake pan and ended throwing it out.
MyKitchenSerenity says
Hi Dorothy! I love ALL your suggestions. Cast iron skillets are great for cornbread and so many other recipes. Thank you for your comments!
Kualanee Davis says
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!!
MyKitchenSerenity says
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.
Heather says
This was super tasty! Thank you!
MyKitchenSerenity says
Heather, so glad you enjoyed it! Thanks for commenting and letting me know.
Anne
Barb says
Can you double this recipe for a 9x13 pan ?
MyKitchenSerenity says
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!
Ann says
It's also good with 1pound of cooked hamburger
MyKitchenSerenity says
Thanks, Ann! That's good to know, I'll have to try this next time; sounds delish!
Sandra Ferrell says
Love the cornbread!! It is my go to recipe for Mexican cornbread. Thanks for sharing!!
MyKitchenSerenity says
Thank you for your comment, Sandra. I’m so glad you liked the cornbread! Wish I had a piece of it right now lol.