This delicious Mexican Jalapeno Cornbread is a great addition to any meal and works especially well with soups, stews and beans. The secret is using pickled jalapenos for that unexpected zing!
The secret to my flavorful Mexican cornbread is using pickled jalapeños rather than fresh, raw jalapeños.
You can get these in a “tamed” variety for less heat or go for the full heat. Your choice. Or, if you’re lucky enough to have some homemade pickled peppers in your pantry, give those a go.
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No matter which you choose, you’ll need to drain them well and dice them. You don’t want to have soggy cornbread.
I’ve used self-rising cornmeal for this recipe. Don’t use just plain cornmeal. There is a really big difference and your cornbread won’t rise at all.
It will probably be more like a rock than bread.
Self-rising cornmeal is available with just the right amount of flour, salt and baking powder added.
Substitution for self-rising cornmeal
So, what happens if you don’t have any self-rising cornmeal? Not to worry!
I was able to find the perfect recipe for just the right amount of cornmeal at Feast and Farm.
Do you need to refrigerate your cornbread?
Ordinarily, you don’t need to refrigerate cornbread and you could leave it on the counter in an airtight container for a couple of days.
Since this Mexican cornbread has cheese, though, you will want to keep it refrigerated. It will last a couple of days in the refrigerator.
You may want to freeze it in individual containers or maybe just two pieces in each container. It will freeze well for about three months. It will thaw on the counter in about an hour when cut in single serve pieces.
What can you serve with cornbread?
Here are some tasty ideas where you can serve cornbread.
- Kielbasa Sausage and Lentils Soup
- How to Cook Red Beans from Dried Beans in Instant Pot
- Beef Pizzaiola in the Instant Pot
Mexican Jalapeno Cornbread Recipe
- 9 x 11" baking dish
- 1 ½ cups Cornmeal, self-rising
- 4 teaspoons Sugar
- ½ teaspoon Salt
- 1 medium Onion, finely chopped
- ¾ cup Jalapeños, pickled, drain well and chop
- 1 cup Pepper Jack, shredded
- 8.25 ounce Cream Style Corn, one small can
- ¼ cup Safflower Oil, or preferred oil
- ½ cup Milk
- 2 Eggs
- Cooking Spray, like Pam
- Preheat oven to 400°.
- Mix all remaining ingredients (except cooking spray) by hand in medium bowl.
- Spray 9 x 11" baking dish with cooking spray.
- Pour corn meal mixture into dish, smooth with the back of the spoon and place in preheated oven.
- Bake for 35 minutes or until done.
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