Golden, cheesy, a little spicy — ready in 35 minutes.

Picture this: dinner is almost ready. You want one more warm, happy bite. This cornbread brings it. It is sweet, cozy, and has a tiny kick. Your kitchen will smell amazing. Your family will ask for seconds. Maybe thirds.

Answer: The best Mexican cornbread recipe is a tender, sweet-savory cornbread baked in a hot cast-iron pan with corn kernels, jalapeño, cheddar, and a sprinkle of cotija, plus a touch of honey and crema for extra moist crumb.

Why This Cornbread Wins

• Moist: Crema or sour cream keeps it soft.
• Flavor: Honey, cheddar, and cotija add sweet, salty, and bold.
• Kick: Jalapeño gives gentle heat.
• Crunchy edge: Hot pan = crispy crust.

Ingredients (8–10 slices)

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (or honey, see below)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 cup buttermilk (or 1 cup milk + 1 tsp lime juice, rest 5 min)
• 2 large eggs
• 1/4 cup honey
• 1/3 cup melted butter (or neutral oil)
• 1/3 cup Mexican crema (or sour cream)
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1 jalapeño, seeded and finely diced
• 1 cup shredded cheddar or Oaxaca cheese
• 2 tbsp crumbled cotija, plus more for topping
• Optional: 1 tbsp chopped cilantro, zest of 1/2 lime

Step-by-Step (Simple)

1. Heat oven to 400°F (204°C). Place a 10-inch cast-iron skillet inside to heat.
2. In a big bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, eggs, honey, melted butter, and crema.
4. Pour wet into dry. Stir just until combined. Do not overmix.
5. Fold in corn, jalapeño, cheddar, cotija, and optional lime zest/cilantro.
6. Carefully remove hot skillet. Grease with a little butter or oil.
7. Pour in batter. Smooth the top. Sprinkle a bit more cotija on top.
8. Bake 20–25 minutes, until golden and a toothpick comes out clean.
9. Cool 5–10 minutes. Slice. Drizzle with honey if you like. Enjoy!

Baker Tips for the Best Crumb

• Hot pan = crisp edges: Preheat the skillet for a crunchy rim.
• Do not overmix: Stir until you no longer see dry flour.
• Rest the batter: 5 minutes makes the crumb more tender.
• Heat control: Want less spice? Skip seeds. Want more? Add another jalapeño.

Pan & Time Guide

• 10-inch cast iron: 20–25 min
• 8×8-inch pan: 22–27 min
• Muffins (12): 18–22 min

Easy Swaps

• No buttermilk? Use milk + lime juice as noted.
• No cheddar? Use Oaxaca, Monterey Jack, or pepper jack.
• Gluten-free: Use a 1:1 GF baking flour.
• Dairy-free: Use oat milk + oil and dairy-free cheese; swap crema for DF yogurt.

How to Serve

• With chili, pozole, or caldo.
• With BBQ, grilled chicken, or carnitas.
• Snack time: warm slice + honey butter + squeeze of lime.

Store & Reheat

• Room temp: Airtight up to 2 days.
• Fridge: Up to 4 days.
• Freeze: Up to 2 months (wrap well).
• Reheat: 300°F (150°C) for 8–10 min, or toaster oven until warm.

FAQ

Is it very spicy? No. It is mild. Skip seeds for less heat.

Can I make it sweeter? Yes. Add 1–2 extra tbsp honey.

Can I add meat? Yes. Fold in 1/2 cup cooked, crisp bacon bits.

Quick Recipe Card

Little Twist, Big Smile

Try a tiny squeeze of lime and a dust of cotija on each warm slice. It pops with bright, happy flavor. Simple. So good.

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