If you are planning a Cinco de Mayo feast, you are going to need a satisfying side dish to accompany your meal.
A Savory Mexican Cornbread is the perfect canvas for sopping up the sauce. And for those of you who can’t have your food touching (you know who you are) it’s okay to keep it on a separate plate.
This cornbread does not have a dense, hockey puck-like consistency. Instead it is cakey and very moist. Void of any overwhelming flavor, it makes the perfect sidekick for an already flavorful meal. It melds nicely.
I know lots of people stick with their Jiffy cornbread from a box but this has such a better consistency and does not take much effort to put together.
If you are like me and enjoy your cornbread sweet, butter and honey are a stunning addition to each slice. You must try it.
Let’s make it together….
Here’s what you will need: Shredded sharp Cheddar cheese, buttermilk, vegetable oil, eggs, cream-style corn, chopped green chiles, cornmeal, all-purpose flour, baking powder, baking soda and salt. Optional garnishes include: Jalapenos, cilantro, honey and butter.
In a large bowl mix 1-1/2 cups shredded sharp Cheddar cheese, 3/4 cup buttermilk, 1/3 cup vegetable oil, 2 eggs, 1 can (8.5 oz) cream-style corn and 1 can (4 oz) chopped green chiles.
In another bowl mix 1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add to cheese mixture; stir just until dry ingredients are moistened.
Generously spray a 1-1/2 quart casserole dish with cooking spray. Pour mixture into casserole. I garnished the top with some jalapenos and cilantro but it’s totally optional. Bake 40 to 50 minutes in a 375 degree oven or until cornbread is a deep golden brown and toothpick inserted in center comes out clean. Cooking times are going to vary based on width and height of the pan you use. My dish was 10″ in diameter and 1-3/4″ deep. My cooking time was 41 minutes.
Cool in the pan 10 minutes and slice into wedges. Serve warm.
I love jalapenos.
I covered mine with butter and honey. It was so good.
A cornbread four-way.
Savory Mexican Cornbread
Inspired by Easy Mexican Meals
1-1/2 cups (6 oz) shredded sharp Cheddar cheese
3/4 cup buttermilk
1/3 cup vegetable oil
2 eggs
1 can (8.5 oz) cream-style corn
1 can (4 oz) chopped green chiles
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional garnishes: Jalapenos, cilantro, honey and butter
In a large bowl mix cheese, buttermilk, vegetable oil, eggs, corn and green chiles.
In another bowl mix cornmeal, all-purpose flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened.
Generously spray a 1-1/2 quart casserole dish with cooking spray. Pour mixture into casserole. I garnished the top with some jalapenos and cilantro but it’s totally optional. Bake 40 to 50 minutes in a 375 degree oven or until cornbread is a deep golden brown and toothpick inserted in center comes out clean. Cooking times are going to vary based on width and height of the pan you use. My dish was 10″ in diameter and 1-3/4″ deep. My cooking time was 41 minutes.
Cool in the pan 10 minutes and slice into wedges. Serve warm.
Drench in honey and butter if you desire.
deeba says
Beautiful colour…just look at it. Yes the jalapenos & fresh cilantro on top add to the appeal…very very nice!
Shawn says
My mouth is watering soo much!
Donna says
That looks delicious and so simple to put together.The honey and butter just put it right over the top..
Blond Duck says
That looks so good! Too bad Ben will only eat Jiffy!
Woman in a window says
OK, that looks crazy good! Is it wrong of me to wish my children grown so I can start indulging in less boring cooking and baking? I’m not going to wait. I’m diving into this one.
Jamie says
This must be the best, moistest cornbread I have ever seen. And smothering slices in butter in honey is absolutely WOW!
Ciaochowlinda says
Wow that looks like the best cornbread ever. jalapeno? honey? I’ll have to give it a try.
Mental P Mama says
I LOVE me some cornbread!
gfe-gluten free easily says
Could those pictures show more yellow/orange goodness (enhanced with a few more colors)? I don’t think so. And, you had yours with honey. Yum. Spread the honey love … as beekeepers that makes us very happy. This is another easy recipe for me to convert to gfe, Cathy. You remain one of the best recipe sources ever–thank you!
Shirley
Katrina says
That is beautiful and looks so moist. I love cornbread, my husband doesn’t, but he LOVES jalapenos, so maybe that’s the key!
Melynda says
Yum, the upside to the downside economy is that the old fashion tried and true foods are in “fashion” again. Yeah for that, I love cornbread.
Spinach Tiger says
Love savory cornbread.That looks so moist too.
Mary says
That looks insanely good. We won’t need a holiday to enjoy it around here.
Auds at Barking Mad says
I think it’s possible that I just gained 10lbs reading this. I could quite easily eat that entire pan of Mexican cornbread.
Ya know Cathy, you’re taking all the work out of my Cinco de Mayo menu planning! Thanks!
dawn says
Wow, the honey and butter with the savory sound delicious. I love a moister cornbread and this looks perfect to try out.
Asthmagirl says
I love corn bread. I don’t really care for the Jiffy but like the marie callendars. I’ll have to try it from scratch!
Lori @ The Recipe Girl says
Yum yum… and I love it drizzle with butter and honey. Perfect!
I was thinking Cinco today too w/ some Margarita Cupcakes! Let’s party!
Di says
Who needs Cinco de Mayo to enjoy this? I would eat it any day of the year!
giz says
This cornbread is quite different – it looks moist whereas I so often find cornbreads chokingly dry.
Lori E says
My corn bread turns out terrible. I am so eager to try your recipe. I have had cornbread from Z’Tejas Southwestern Grill when I visited Seattle and I loved their spicy recipe. I always go back there when I cross the border for shopping trips.
Now I can try your version at home.
Karly says
Oh man, this looks good. I love corn bread and the jalapenos on top just make it look even yummier.
leftfoot says
I just wanted to let you know that I made your lemon ginger scalloped sweet potatoes the other night for friends of mine and their toddler, who NEVER eats anything potato, loved them. She’s tried so many potato dishes – sweet, red, idaho, gold – and he just spits them out. But your recipe, he kept demanding more.
The corn bread looks fantastic, too. I love your recipes. They are relatively easy to execute, but taste like they took all day. I just knew you’d be tickled to read that story.
Alisa says
Beautifully yummy.
Michael Stout says
Looks great I love corn bread, Mexico, and jalapenos, therefore I love Cinco de Mayo. Happy Holiday!
Jordan says
Cornbread is one of my favorite foods ever! Looks yummy! 🙂
elra says
I want to make this, I can not believe I never made any corn bread before. Yours look so delicious!
Cheers,
elra
Fun House Jennifer says
I should never read your blog hungry! I want that!
Hélène says
I’ve never had cornbread. This is something I would love to try.
Jennifer says
I will eat anything with jalapenos in it. Seriously. This looks too good to pass up.
Bob says
Nice, my mom used to make something a lot like that. Good times.
Kayola says
I grew up eating mexican cornbread…it is one of my very favorites….
you are my idol as far as the blog queen who gets the most comments on every post….you are amazing!
HoneyB says
Here is a use for some of the cilantro…while enjoying the heat and sweet of the cornbread. I think I would really enjoy this!
pam says
I love how that looks with the cilantro and jalopeno slices.
Katie W says
My mouth is watering as I scrutinize those lovely pictures! What a delicious-looking cornbread! I love jalepenos as well, but I’ve never thought of garnishing the batter with them before sticking it in the oven! Thanks for the great idea!
Leslie says
I agree, toss the box of Jiffy!!!!!!!
Looks wonderful Cathy
Lydia (The Perfect Pantry) says
I love jalapenos in cornbread, too. Sometimes I toss in a can of fire-roasted green chiles; sometimes I use slices of fresh peppers, if I have them. Love this recipe and will bookmark.
LilSis says
Awesome! Cornbread is such a comfort food for me…It’s a childhood thing. We had cornbread served with quite a few meals. I love your Mexican version. Can’ wait to try it!
pigpigscorner says
I’ve yet to try my first cornbread and this looks really hard to resist!
Hilary says
Hi Cathy .. looks delicious – I love Cornbread .. we used to have it in South Africa .. it’s not so popular here .. and I haven’t been able to get buttermilk here .. I should try again.
Thank you –
Hilary Melton-Butcher
Positive Letters
Deelish Dish says
I am making jalapeno cornbread with tortilla soup tonight! One of my fave meals.
Marjie says
Thank you for permission to keep mine on a separate plate! I confess to my peculiarities!
dawn says
that shot with the butter and honey? money! that is exactly what I would do: lots of butter and lots of honey baby!
Daily Spud says
Gosh – cornbread is something I never think of making, though I can’t for the life of me think why not. I would just lap that stuff right up, especially with the butter and honey!
Sandie says
YUM. Your last 2 Mexican-style dishes have my mouth watering—love them both. I’ve always wanted to try Jalapeno Cornbread and now you’ve convinced me. Served with ice cold Mexican beer, I’ll be set!
Jenny says
I had some zucchini I needed to use up and I love the zucchini and onion saute thing. I saw your recipe and I had a brainstorm. I wanted to share with you your influence! It turned out great, now I have to make your mex version next….
grace says
“moist” is an understatement here–good gadalack, it’s practically wet! i love it. i’m particularly fond of your decorative cilantro and jalapeno placement–very clever and attractive. 🙂
Stacey Snacks says
I have never seen a moister cornbread!
WOW!
RobinSue says
I’m with you- butter and honey on this!
imom says
I’m going to have to give this one a try!
Laura says
Oh man that picture with the butter and honey…. oh man.
Louise says
This is so lovely! And as a confessional, may I add that while I do love a nice, sweet jalapeno, those pickeled ones disappear in an instant at home!
jancd says
Made this recipe today for lunch and served with pinto beans and smoked sausage. The cornbread was a delicious compliment to the meal. The cilantro on top was eye pleasing and added a subtle taste. I loved it and so did everyone else!! Thanks, Cathy.
Kim says
Your version of cornbread looks amazing! The jalapenos on top really add appeal!
annbb/TSannie says
That’s the nicest cornbread I’ve ever seen. Just beautiful!
Danielle says
I know what I’m making this weekend! Yum!!!
Lauren says
This looks so good! But I have to ask: is it very hot, like spicy hot? My mother is very sensitive to anything spicy so I would appreciate it if you would let me know!
Noble Pig says
Not spicy at all. Make sure you use mild green chiles and leave the jalapenos off the top.
Marguerite says
This is my absolute favorite cornbread!
Alanna says
Oh no!!!!!!! What happened to your blog settings? I no longer see your full blog content in my Google Reader, I just see the first few lines! Yours is my one of my favorite blogs of all times, but I like to see content without having to click! Please tell me it isn’t so….
The bread looks delish, by the way! 🙂
Mrs. L says
Oh My Gaw…I love me some jalapenos so I will be making this as soon as possible. Who needs a main dish, I’ll call this dinner!
nikky says
Marian Koppen-Goodman says
I added Hatch chiles to the recipe! This is the best recipe for cornbread! It’s a keeper. Adding the butter and honey was over the top and so delicious!
Justin @ Marlows Kitchen says
I’ve got to make this the next time we have chili! Better yet, my Mexican soup!