Creamed corn and minced jalapenos give this cornbread with a Mexican flavor a fiery kick. With a cheese topping that is crunchy, it is savory and rich.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 9 |
| Yield: | 1 8×8-inch pan |
Ingredients
- 2 eggs
- 1 cup buttermilk
- ¼ cup corn oil
- 1 ½ cups shredded Cheddar cheese, divided
- 1 (8 ounce) can cream-style corn
- 1 large onion, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Gather all ingredients.
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- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
- Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
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- Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
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- Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
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- Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
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Reviews
Only change was using Habanero Cheddar Cheese (Cabot®) which kicked up the spiciness a bit, and I will use that again. I had concerns about the 350ºF temperature being too low, so I did bump it up to 375ºF about halfway through cooking, coming out of the oven in 30 minutes. This turned out so very well, moist and tender, perfect texture. A number of reviewers commented it turned out “wet,” but I didn’t find that to be the case. I really think cooking this at 375ºF is the way to go. It appears that this recipe has been on this site for over 20 years, and there’s no reason it shouldn’t be around for another 20. It’s GOOD!
This recipe worked out well. It smells good and looks good. I made it for a luncheon tomorrow so I will let you know how well it was liked. If it tastes as good as it smells it should be awesome.
Instead of 1/2 cup of flour I used 3/4 cup. I changed the oil to bacon dripping for more flavor and I had to increase cooking time 20 more minutes. I would make again.
I added roasted red peppers and 1/2 sugar! Yummy!!!!
I really like the flavor of this cornbread. It was very wet and came out not completely cooked all the way through even after testing it. I will make it again but add more flour, at least double the amount of flour.
Excellent Mexican cornbread muffins…I made them in my pampered chef brownie pan. Makes 12.
Far too much onion and somewhat bland.
GREAT! I had a recipe years ago and could not find it and then I found this one today! I made it and it was fantastic! I accidentally put all the cheese inside the mixture and none on top but was still amazing!
I only used one jalapeno, and didn’t put the onions in, for my mother’s sake. She’s 80 and she liked it.
The recipe needs tweaking. It was too wet. At 35, & 40 minutes, it was still not set. I think it either needed less liquid, or 1 more egg, or more flour. Even after I thought it was set, the very bottom we slightly wet. Also, the onion was not that soft, as to my liking.
This is really good as written. I will be making this again and again. I put about a tablespoon of bacon grease in a 10” cast iron skillet while preheating the oven and added the batter to the hot skillet. This makes a nice crunchy crust. I can’t even imagine adding sugar as some suggested. This is meant to be a savory cornbread…no place for sugar in my opinion.
Used half the onions and sauteed them. Didn’t have jalapeno, so I used one serrrano.
This is my go to cornbread muffins. Easy and moist. I sweat the onions and green peppers if I have the time. My wife asks for these all the time.
I sauteed the onions first and used jarred jalapenos and kernel corn because it’s what I had on hand.
Awesome. The whole family chowed down on this cornbread. I did add one more jalapeño and left seeds in, but nothing else needed to be change. This recipe will be used many more times in the future.
added less jalepeno, didn’t add the onion, didn’t have buttermilk so I used half low fat sour cream and half milk. It was good, may add more jalepeno and use a cast iron pan next time
Wonderful recipe! Moist inside, slightly crispy crust of cheese & slightly sweet with a lil kick! Perfect for pairing with Hoppin’ John, Chili, etc. Turns out a beautiful golden brown.
Made absolutely no changes. This is absolutely delicious. Moist. I was worried about the jalapeño peppers making it too spicy. I was wrong. Just enough flavor. Made this as a side with beef and spinach enchiladas.
Lower fat and sodium alterations: saute onion and sweet red pepper till onion opaque (not brown), added small can green chilis, use no salt added canned creamed corn, add 2 tsp Tony Cachere’s Creole seasoning and five or so twists of fresh black pepper mill. Don’t add the salt, there’s enough provided by the canned green chili and creole seasoning, plus the spice makes up for the lower salt content and its usually served with salty ham and collards or chili. Lower fat: skip the grated cheddar, instead dot the top of the batter in the pan with rectangles of sliced sharp cheddar (like little tombstones) and you get little pocket of melty cheddar in every scoop.
So simple, so delicious! I only added 2 ingredients, 1 tbsp sugar and 1 tbsp cayenne. I did substitute butter for the oil. My oven required 10 minutes more, but the extra time was well worth the result. My new favorite to go with the Hellfire Chili.
Excellent recipe…I did change it a little though. I made a double batch and baked for 40 minutes since it was in a 9 x 11 glass dish. I did not use flour but all cornmeal mix since I don’t care for a cake like cornbread. Baked up golden brown with the added cheese on top! Taking it to a family dinner. I will update later.