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This easy Mexican Cornbread is moist, cheesy, a little spicy, and full of sweet corn flavor. It starts with Jiffy Corn Muffin Mix, then gets a big flavor boost from sour cream, cheddar cheese, green chiles, jalapeños, and Southwest corn. It’s one of those simple side dishes that goes with chili, soup, BBQ, taco night, and pretty much anything you want to serve with a warm slice of cornbread.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This recipe is fantastic! I hesitated on the sour cream, worried they would be dry but it was just the opposite. I always used to use the Quaker Oat cornmeal recipe with all the other goodie (chilies, jalapeño, corn and cheddar cheese) but it was always dry. This is so much better. Thanks for a great end result!” – Lisa
“Great recipe! Will definitely be making this cornbread again!” – Jil
Why I Love This Cornbread
I love cornbread, but I cannot stand dry cornbread. That’s why this recipe works so well. The sour cream keeps the texture moist and rich, while the corn, green chiles, jalapeños, and cheese give it that Southwest flavor I love.
This is similar to jalapeño cornbread, but it has a little more going on. It’s cheesy, just a little spicy, and has sweet bites of corn throughout. My favorite way to eat it is with a big bowl of chili, and honestly, pouring the chili right over the cornbread is even better. It soaks up all that flavor and turns into the best comfort food meal.
It’s also a great recipe when you want something homemade-tasting without a lot of extra work. The Jiffy mix makes it easy, and the add-ins make it taste like you spent more time on it than you actually did.
🩷 Erica
Ingredients You’ll Need
- Jiffy Corn Muffin Mix: This keeps the recipe quick and easy while giving the cornbread a soft, classic texture.
- Sour Cream: The secret to moist Mexican Cornbread, plus it adds a little tang.
- Eggs: Help bind everything together and give the cornbread structure.
- Southwest Corn: Drain it first so the batter doesn’t get too wet, then enjoy those sweet bites of corn in every slice.
- Cheddar Cheese: Adds cheesy flavor and melts right into the cornbread.
- Diced Green Chiles: Mild, flavorful, and perfect for adding that Southwest taste without too much heat.
- Jalapeño: Gives the cornbread a little kick, and you can use more or less depending on how spicy you like it.
Ingredient Additions and Substitutions
- Creamed corn: Add a can of creamed corn if you want an extra moist texture that is closer to corn casserole or cornbread pudding.
- Fresh corn: Use cooked fresh corn or grilled corn for a sweeter, slightly smoky flavor.
- Cheese swaps: Try Monterey Jack, Colby Jack, or Pepper Jack instead of cheddar.
- Extra cheese: Sprinkle more cheese over the top before baking for a cheesy golden crust.
- More heat: Add extra diced jalapeños or sliced jalapeños on top before baking.
- Less heat: Leave out the jalapeños and just use the mild green chiles.
- Gluten-free option: Use a gluten-free corn muffin mix in place of Jiffy.
- Cast iron option: Bake it in a greased, preheated cast iron skillet for crispier edges.
- Ground beef: Stir in cooked and drained ground beef if you want to make it heartier.
- Green onions or bell peppers: Add either one for extra color and flavor.
How to Make Mexican Cornbread
- Preheat and Mix. Preheat oven to 350 degrees and grease a 9×13 baking dish. In a large mixing bowl, stir together the Jiffy mix, sour cream, eggs, drained corn, cheddar cheese, green chiles, and diced jalapeño. The batter should be thick, almost like cake batter.
- Fill the Pan. Pour the batter into the prepared baking dish and spread it evenly.
- Bake until golden. Bake for 40 to 50 minutes, or until the top is golden brown and the center is baked through.
- Cool and serve. Check the center with a toothpick. If it comes out clean and the middle is not sunken in, it’s done. Let it cool for a few minutes before slicing and serving warm.
Recipe Tips
- Drain the corn well so the batter doesn’t get too wet.
- Don’t overmix the batter. Stir just until everything is combined.
- Use full-fat sour cream for the best texture.
- Check the center before removing it from the oven. The top may look done before the middle is fully baked.
- If the top is browning too fast, loosely cover it with foil during the last part of baking.
- Let it sit before slicing so the pieces hold together better.
- For extra moist cornbread, add creamed corn. It makes the texture softer and more like corn pudding.
- For crispier edges, use a cast iron skillet instead of a baking dish.
- For less spice, remove the seeds from the jalapeño or leave it out completely.
- For more spice, use Pepper Jack cheese or add sliced jalapeños on top.
Frequently Asked Questions
Yes. The jalapeños add heat, but the recipe still tastes great without them. You can use just the green chiles for a milder version.
This recipe has a little kick, but it isn’t overly spicy. The green chiles are mild, and you can adjust the jalapeño amount to fit your taste.
Of course, and it’s so good. Creamed corn makes the cornbread extra moist and gives it more of a corn casserole or corn pudding texture.
Yes. Drain the corn before adding it to the batter so the cornbread doesn’t turn out too wet.
Yep! Regular canned corn works fine if you don’t have Southwest corn. You can also use fresh cooked corn or frozen corn that has been thawed and drained.
Definitely. Cheddar is classic, but Monterey Jack, Colby Jack, or Pepper Jack all work well.
Yes. A cast iron skillet gives the cornbread crispier edges. Grease it well, and keep an eye on the baking time since it may bake a little differently than a 9×13 pan.
It may have baked too long, or the oven may run hot. Check it with a toothpick near the end of the baking time. The sour cream in this recipe helps keep it moist.
It probably needed a little more time in the oven. The center should be set and not sunken. A toothpick inserted in the middle should come out clean.
Yes, but the texture may be different. This recipe is written for Jiffy Corn Muffin Mix, so a homemade mix would need to include the right leavening and sweetness to match.
Yes. Grease or line a muffin tin, fill each cup about two-thirds full, and start checking for doneness much earlier than the full pan version.
This recipe already makes a 9×13 pan, so it is great for feeding a group. If you double it, use two pans instead of one extra-deep pan so the center bakes evenly.
Make Ahead and Storage
You can make Mexican Cornbread ahead of time and reheat it when you’re ready to serve. Let it cool completely, then cover it tightly.
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices in plastic wrap, place them in a freezer bag, and freeze for up to 3 months.
- To reheat in the microwave: Warm a slice for about 30 seconds.
- To reheat in the oven: Place slices in a 300-degree oven for about 10 minutes, or until warmed through.
Pairing Ideas
- Chili – My favorite pairing! Try it with our classic, Easy Chili or Texas Chili.
- Smoked Baby Back Ribs, Crock Pot Pulled Pork or Honey 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.
More Cornbread Recipes
This Mexican Cornbread is easy, cheesy, moist, and full of Southwest flavor. It’s the kind of side dish that makes chili night better, but it’s also simple enough to make whenever you want warm, homemade cornbread with a little kick.
If you try this recipe, leave a rating and let me know how you served it. I love hearing what you make with it and what little changes your family likes best. 💛
Mexican Cornbread
Ingredients
- 2 (8 ounce) boxes Jiffy Corn Muffin Mix
- 1 cup sour cream
- 2 eggs
- 1 (15 ounce) can Southwest Corn, (drained)
- 1 cup cheddar cheese
- 1 (4 ounce) can diced chiles, (optional)
- 2 tablespoons diced jalapeno
Instructions
- Preheat oven to 350 degreesMix all ingredients together until well combined. It should be like a thick cake batter.
- Pour into a greased 9×13 baking dish and spread evenly with a spatula.
- Bake for 40-50 minutes or until golden brown and baked through.the middle should not be sunken in at all. Poke a toothpick in and if it comes out clean its done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is fantastic! I hesitated on the sour cream, worried they would be dry but it was just the opposite. I always used to use the Quaker Oat cornmeal recipe with all the other goodie (chilies, jalapeño, corn and cheddar cheese) but it was always dry. This is so much better. Thanks for a great end result!
Yay! So glad you liked it and that it wasn’t dry (I can’t stand dry cornbread either). If you REALLY want a moist cornbread, try it with the creamed corn. It almost makes it like a corn pudding- SO GOOD.
Great recipe! Will definitely be making this cornbread again!
Thank you so much, so glad you liked it.