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Mexican Cornbread Muffins, Moist and Cheesy!

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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.

cornbread muffins with jalapeno peppers and corn

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!

The next best thing is these Mexican Cornbread Muffins. I especially like to serve them with my Favorite White Chicken ChiliSkinny Taco Soup, and even with Brunswick Stew. 

Mexican Corn Muffins in tin

Three tips for making moist cornbread muffins:

  1. 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! 
  2. 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.
  3. 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.
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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.

Ingredients

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
  • Milk
  • Eggs — to bind it all together
  • Canola oil— fat for the bread.

You may also like these muffin recipes:

To make this recipe, you may need…

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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.

What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!

Mexican Cornbread Muffins in basket

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.

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Yield: 24 muffins

Mexican Cornbread Muffins

Mexican Cornbread Muffins close up shot

Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough to serve a crowd!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
  2. In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese. 
  3. 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!
  4. Evenly divide the batter among the muffin tins.
  5. Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
  6. Serve immediately or place in ziplock bags when cool and freeze to use later.

Notes

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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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 367mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 4g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Lou

Monday 13th of January 2020

Do you use fresh jalapenos or pickled?

Sheila Thigpen

Monday 13th of January 2020

Lou, I always use fresh jalapenos when I make these muffins.

Delle

Saturday 9th of November 2019

Would using mini muffin pans work? I want to take these to a Mexican potluck dinner and wanted to have smaller muffins. Would you adjust the oven temperature and the cooking time? If so, to what?

Sheila Thigpen

Saturday 9th of November 2019

Hi, Delle. I think you absolutely could bake these muffins in a mini muffin tin. I would suggest leaving the oven temperature the same, and would start checking the muffins for doneness after 10 minutes.

Valerie

Saturday 12th of October 2019

Can you make this in an iron skillet like you can just regular cornbread?

Sheila Thigpen

Monday 14th of October 2019

Valerie, I do believe that would work.

Melanie

Friday 30th of August 2019

Both pleasing to the eye and the taste buds. Thank you for the tips! Words to live by....not only with muffins

Phyllis

Wednesday 9th of January 2019

Can I substitute some flour for cornmeal to make it less course. If so, use plain or self rising? And, how much? Thanks

sheilathigpen

Sunday 13th of January 2019

Phyllis, i suggest substituting 1/2 cup of self-rising flour for 1/2 cup of the cornmeal if you prefer the muffins to be less course.

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