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Mexican Cornbread

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Greetings, dear readers! Today, on “Life with Jeviko”, we’ll be exploring the fiery side of baked goods with a flavorful Mexican Cornbread recipe. This dish combines the comforting taste of a traditional cornbread with the vibrant zing of Mexican cuisine, promising a taste adventure you wouldn’t want to miss!

Imagine the wholesome taste of whole grain flour, the enticing sweetness of honey, the rustic crunch of corn kernels, and the bold spiciness of jalapeños all baked into a golden loaf of bread. This Mexican Cornbread isn’t just food, it’s an experience that will treat your senses!

Here are the components you’ll need for this marvelous recipe:


  • Unsalted butter: 1/4 cup
  • Honey: 3 tablespoons
  • Coarse ground yellow cornmeal: 1 cup
  • White whole wheat flour: 1/2 cup
  • Baking powder: 2 teaspoons
  • Baking soda: 1/2 teaspoon
  • Sea salt: 1/2 teaspoon
  • Large eggs (at room temperature): 2
  • Low-fat buttermilk (at room temperature): 1 cup (or use 1 cup 2% milk and 1 tablespoon lemon juice or white vinegar)
  • Freshly grated sharp cheddar or pepper jack cheese (or a mix of both): 1.5 cups, divided
  • Mexican-style corn (drained): 1 can, about 1 cup
  • Large jalapeño pepper, deseeded and finely chopped (remove membranes for less heat): 1
  • Scallions, finely chopped and divided: 2, about 1/4 cup


  1. Get your 8×8-inch baking dish ready by lining it with parchment paper and a quick spray of non-stick spray. Make sure to leave extra paper on two sides for easy removal later on.
  2. Using a microwave-safe bowl, melt your butter and allow it to cool down.
  3. In another bowl, create your dry mix by combining the cornmeal, flour, baking powder, baking soda, and salt.
  4. Once the butter has cooled, whisk in your eggs until well blended. Next, pour in the buttermilk and honey, and continue whisking until fully integrated.
  5. Gradually merge your wet and dry mixtures, stirring gently until a somewhat lumpy batter forms.
  6. Bring out the stars! Stir in 1 cup of your chosen cheese, the corn, jalapeños, and half of the scallions. Leave this lively concoction to rest at room temperature for approximately 20 minutes as you heat your oven.
  7. Set your oven to preheat at 350°F. Once ready, pour your batter into the prepared dish, evening out the top with a spatula. Sprinkle over it the remaining scallions and half cup of cheese.
  8. Bake for about 28 to 32 minutes, until the bread achieves a lovely golden brown color and passes the toothpick test – it should come out clean when inserted in the middle.
  9. Let your cornbread rest and cool within the dish. When cool, use the extra parchment flaps to lift it out and onto a chopping board. For perfectly neat slices, allow it to cool completely before you start cutting. But if you’re anything like me and can hardly wait, feel free to carve it while it’s still warm!


  • Baking Dish Prep: Use parchment paper and cooking spray for easy removal.
  • Cool Butter: Let the melted butter cool before adding eggs to prevent premature cooking.
  • Jalapeño Prep: Handle with gloves and deseed for less heat.
  • Mixing: Stir ingredients gently and avoid overmixing for better texture.
  • Preheat Oven: Ensures proper rising and even baking.
  • Toothpick Test: Insert toothpick into the center to check if bread is fully baked.
  • Cool Before Cutting: Prevents crumbling but warm cutting is fine for immediate tasting.
  • Storage: Keep leftovers at room temperature for a couple of days or refrigerated for up to a week.
  • Variations: Optional add-ins like bacon or green chilies are possible for different flavors.

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