Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough for a crowd. Serve them at your next fish fry, chili supper, or soup night — or do what I do and freeze the leftovers to use later.
If you’re brave, you can adjust the heat in this sweet Mexican cornbread by adding a few of the jalapeño seeds.
Sharp cheddar cheese and a can of cream-style corn in the batter make these cornbread muffins so moist that they practically melt in your mouth when they are hot from the oven!
Be sure to watch the video for easy instructions for making my Mexican cornbread muffins from scratch.
Mexican Cornbread Muffins
What you may not know about me is that I love my cornbread. I mean, I really love my cornbread.
Of course, John knows this about me and has learned that when we eat at either Calhoun’s or Cracker Barrel and the waiter brings out a basket of bread, he should go for the biscuit or the sourdough roll and leave the cornbread muffin for me!
It was a hard lesson to learn, but very necessary — haha!
Growing up, we had a pone of cornbread (who knows what a pone is?) made with buttermilk in a cast iron skillet every week and it was the very best!
Three tips for making moist cornbread muffins:
- Don’t over mix the batter! Avoid the urge and only stir the batter until all the dry ingredients are wet. For best results, follow this tip with all muffin recipes!
- Grease the muffin tin instead of using paper liners. Not only will the extra oil add moisture, the muffins will end up with a lightly brown crust.
- Don’t leave the muffins in the pan. Once out of the oven, allow the muffins to set for just 1-2 minutes and then remove them from the pan before they cool completely. This will keep them from continuing to cook and drying out.
Mexican Cornbread FAQs
How do you spice up cornbread?
In this recipe, we’re adding onion and jalapeño peppers for spice. You could also add hot pepper jack cheese and a dash of ancho chili powder.
Should cornbread be refrigerated?
Normally, cornbread does not need to be refrigerated and can be stored at room temperature for 2-3 days. However, with this Mexican cornbread I recommend refrigerating since the batter contains cheese and corn.
Can you freeze Mexican cornbread?
Absolutely! I freeze these muffins all the time and then take out what I need to serve with soups or chilis. To freeze, let the muffins cool completely before storing in a resealable freezer bag. Muffins will keep frozen for up to 2 months.
How can you tell if cornbread has gone bad?
The most obvious sign that cornbread has gone bad is seeing mold on the surface. Also, if the cornbread feels sticky or has an odd smell, you probably should pass on eating it.
How do you reheat frozen cornbread muffins?
Wrap the frozen muffins in aluminum foil and place in a pre-heated 350-degree oven for 10 to 15 minutes or until heated through.
Made completely from scratch, this Mexican cornbread with cheese recipe does not use a Jiffy mix. Instead, start with self-rising cornmeal.
- Self-rising cornmeal — not Jiffy cornbread mix
- Sugar — to add a little sweetness
- Salt — flavor enhancer
- Onion — a bit of savory
- Jalapeño peppers — a bit of spice (add the seeds if you’re brave)
- Sharp cheddar cheese — or hot pepper jack cheese if you like more heat
- Cream style corn — adds texture, flavor, and moisture
- Eggs — to bind it all together
- Canola oil— fat for the bread.
You may also like these muffin recipes:
- Jalapeno Jam Corn Muffins. A sticky-sweet—and slightly spicy—surprise in the middle will awaken your taste buds!
- Quick 3-Ingredient Dinner Rolls (muffins). With just three basic ingredients and ready in about 20-minutes, these quick and easy dinner rolls have become a family favorite!
- Easy Blueberry Muffins. Bursting with juicy berries, this recipe works well with either fresh or frozen blueberries.
- Pimento Cheese Muffins. These muffins make a great game day snack and are best served warm.
To make this recipe, you may need…
Heavy-duty muffin tins like these from Farberware. Properly cared for, these tins will last forever. They don’t warp or rust like some of the cheaper brands.
Mexican Cornbread Muffin Recipe
The ingredient list in my recipe will make two dozen muffins. Depending on your needs, you can certainly half the ingredients.
That being said, I usually make the full recipe. If I can’t use all of them at once, I let them cool and then freeze the leftovers in a ziplock bag.
To reheat the muffins, wrap them in aluminum foil and pop them into a 350-degree oven for about 15 minutes.
- 3 cups self-rising corn meal mix
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 large onion, chopped
- 2 jalapeño peppers, diced
- 1 1/2 cups sharp cheddar cheese, grated
- 1 can cream style corn
- 1/2 cup canola oil
- 1 cup milk
- 3 eggs, lightly beaten
- Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
- In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
- In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
- Evenly divide the batter among the muffin tins.
- Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
- Serve immediately or place in ziplock bags when cool and freeze to use later.
Recipe source: Spark Recipes
- To freeze: Cool completely, then place in a resealable freezer bag. Muffins will keep up to 2 months.
- To reheat: Wrap muffins in aluminum foil and pop them into a 350-degree oven for about 15 minutes.
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Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 367mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 4g