Mexican Cornbread

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

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.

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

Easy, homemade Mexican cornbread made with cornmeal, sour cream, cheddar cheese, cream corn, and jalapenos. Super moist! 

5 from 5 votes

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Course: Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 8

Calories: 451kcal

Equipment

• 9" pie plate or cast iron skillet
• measuring cup(s)
• large mixing bowl
• whisk

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 with a whisk.
• 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

(A)  Store leftover cornbread in the fridge for up to 3 days.  Be sure to store leftovers in an airtight container.  (B)  You can freeze this cornbread, too.  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. 

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Nutrition

Serving: 5oz | Calories: 451kcal | Carbohydrates: 26g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 642mg | Fiber: 2g | Sugar: 2g

If you like this recipe let me know by leaving me a comment.  I’d love to hear from you!