The Best Cheesy, Moist Mexican Cornbread with Jalapeños and Green Chilies
Make this savory Mexican Cornbread recipe for a moist, cheesy side dish packed with green chilies and jalapeño heat. It pairs perfectly with chili or BBQ.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (15 ounce) can creamed corn
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 small jalapeño, seeded and minced (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Grease and flour a 9×9 inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Stir in the shredded cheddar cheese, diced green chilies, Rotel, and creamed corn until just combined.
- In a separate small bowl, whisk together the milk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Add the minced jalapeño, if using. Mix gently until the batter is just combined. Do not overmix.
- Pour the batter into the prepared baking pan. Spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.
Notes
- For extra flavor, add 1/2 teaspoon of cumin to the dry ingredients.
- If you prefer less heat, use pickled jalapeños or omit them entirely.
- This moist cornbread is an excellent chili side dish.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
- Cholesterol: 50