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Craving cornbread with a little kick? This easy Mexican Cornbread recipe is packed with jalapeños, green chiles, & cheese! You’ll want to make it over and over again!

Slice of Mexican cornbread on a spatula.

Try this if you want cornbread with an attitude! It’s similar to jalapeño cornbread, but with a little more of a Southwestern flair. Moist and cheesy, you’ll love the kick from the green chiles, and bite from pieces of corn. I love eating this with a bowl of chili, what’s even better is pouring the chili straight over the cornbread! Simple ingredients make up a mouthwatering dish.

Ingredients in Mexican Cornbread

Jiffy Corn Muffin Mix – This classic Jiffy mix has been around forever. It makes the process so much easier than making a mix from scratch and tastes just as delicious!
Sour Cream – It makes the whole mix a little more dense and gives a bit of tang.
Egg – 2 eggs bring the whole batter together.
Can of Southwest Corn – Drain it first, you’ll love the pieces of corn in the finished bread.
Cheddar Cheese – You can also try Monterey Jack cheese or Pepper Jack cheese for a different flavor.
Can of Diced Chiles – Adds a that classic Southwest flavor.
Diced Jalapeño – These give the cornbread a little kick, adjust to your liking.

Ingredients to make Mexican Cornbread including Jiffy corn muffin mix, sour cream, eggs, diced green chilies, southwest corn, jalapeños and cheese.

How to Make Mexican Cornbread

This recipe is as easy as 1-2-3. Just mix, pour, and bake!

Mix. Mix all ingredients in a large mixing bowl, you want it thick like cake batter.
Pour. Pour the batter into a greased 9×13 baking dish. Even out the top with a spatula.
Bake. Bake for 40-50 minutes or until golden brown. The middle should not be sunken in. Poke a toothpick in and if it comes out clean it’s done.

Glass mixing bowl with Mexican cornbread batter and diced jalapeños.

Additions and Variations

Extra Moist Cornbread: Add a 15-ounce can of creamed corn for a corn cake or corn casserole texture. You can also swap it for the canned corn, or add in addition to, it depends on how much you like corn.
Cheese Variations: Experiment with Pepper Jack, Colby Jack, or Monterey Jack cheese.
Fresh Corn: Use fresh, cooked, or grilled corn for a sweeter, smokier flavor.
Gluten-Free: Substitute with a gluten-free corn muffin mix.
Extra Cheesy: Sprinkle additional cheese over the top before baking.
Extra Spicy: Add sliced jalapeños on top before baking.
Cast Iron Cornbread: Bake in a preheated cast iron skillet for a crispy crust and rustic flavor.

Two pieces of Mexican cornbread side-by-side.

What to Serve with Mexican Cornbread

Chili – My favorite pairing! Try it with our classic, Easy Chili or Texas Chili.
BBQ Ribs, Pulled Pork or BBQ Chicken – The slightly sweet cornbread balances out smoky barbecue flavors.
Taco Soup – A classic Tex-Mex pairing, dip or soak your cornbread in the spicy soup.
Breakfast – Serve your cornbread warm with butter and honey for a sweet and savory Southwest treat.

Mexican cornbread sliced in casserole dish.

Storing and Reheating

Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Warm in the oven at 300°F for 10 minutes or microwave for 30 seconds.

More Cornbread Recipes

Cornbread with Cake Mix

Cornbread

Cornbread Dressing