Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (130 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp baking powder + 1/2 tsp baking soda
- 1 tsp salt, 1 tbsp sugar, 1 tsp ground cumin, 1/2 tsp smoked paprika or chili powder
- 2 large eggs
- 1 1/4 cups (300 ml) buttermilk
- 1/3 cup (75 g) unsalted butter, melted, plus 1 tbsp for skillet
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 (4 oz / 113 g) can diced green chilies, drained
- 2 jalapeños, seeded and finely chopped (divided)
- 1 1/2 cups (150–170 g) shredded sharp cheddar cheese, divided
- 1/2 cup (50–60 g) shredded Monterey Jack or pepper Jack cheese
- 3 green onions (scallions), sliced
- 2 tbsp chopped fresh cilantro (for garnish)
Do This
- 1. Heat oven to 400°F (200°C). Place a 10-inch cast-iron skillet inside to preheat.
- 2. Prep jalapeños, green onions, and cilantro. Drain corn and green chilies. Shred cheeses.
- 3. Whisk cornmeal, flour, baking powder, baking soda, salt, sugar, cumin, and smoked paprika in a bowl.
- 4. In another bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir just until combined.
- 5. Fold in corn, green chilies, 1 cup cheddar, all Jack cheese, most jalapeños, and green onions.
- 6. Carefully remove hot skillet, add 1 tbsp butter to coat, then pour in batter. Top with remaining cheddar and jalapeños.
- 7. Bake 22–25 minutes until golden and a toothpick comes out with moist crumbs. Cool 5–10 minutes, garnish with cilantro, slice, and serve.
Why You’ll Love This Recipe
- It bakes up in one skillet, so it is easy to make and easy to serve right at the table.
- Loaded with cheese, jalapeños, corn, and green chilies for big Tex-Mex flavor in every bite.
- The edges are crispy and buttery, while the center stays moist and tender.
- Perfect for sharing with a crowd alongside chili, barbecue, or as a hearty snack.
Grocery List
- Produce: Jalapeños, green onions (scallions), fresh cilantro, corn on the cob or bag of frozen/can of corn.
- Dairy: Eggs, buttermilk, unsalted butter, sharp cheddar cheese, Monterey Jack or pepper Jack cheese, optional sour cream for serving.
- Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, ground cumin, smoked paprika or chili powder, 1 can diced green chilies, cooking oil or nonstick spray.
Full Ingredients
Cornbread Batter
- 1 cup (130 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 1 tablespoon granulated sugar (optional but recommended for balance)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt or kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika or chili powder
- 2 large eggs, at room temperature if possible
- 1 1/4 cups (300 ml) buttermilk, well shaken
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled, plus 1 tablespoon for the skillet
Tex-Mex Mix-Ins
- 1 cup corn kernels (about 150 g), fresh, frozen (thawed), or canned (drained)
- 1 (4 ounce / 113 g) can mild diced green chilies, well drained
- 2 fresh jalapeños, seeded and finely chopped, divided (reserve about 1 tablespoon for topping)
- 3 green onions (scallions), thinly sliced
- 1 1/2 cups (150–170 g) shredded sharp cheddar cheese, divided (about 1 cup in the batter, 1/2 cup on top)
- 1/2 cup (50–60 g) shredded Monterey Jack or pepper Jack cheese
For Serving (Optional but Delicious)
- 2 tablespoons chopped fresh cilantro, for garnish
- Sour cream or Mexican crema
- Hot sauce or salsa
- Lime wedges, for squeezing over slices
Step-by-Step Instructions
Step 1: Preheat the oven and your skillet
Place an oven rack in the center position. Set a 10-inch cast-iron skillet (or other oven-safe heavy skillet) on the rack and preheat the oven to 400°F (200°C). Heating the pan ahead of time creates a wonderfully crisp, browned crust on the bottom of the cornbread.
While the oven is heating, gather all your ingredients. Melt 1/3 cup (75 g) of butter and let it cool slightly so it does not scramble the eggs when mixed in later.
Step 2: Prep the veggies and cheese
Finely chop the jalapeños, removing seeds and membranes if you prefer a milder heat. Reserve about 1 tablespoon of the chopped jalapeños for sprinkling on top before baking.
Slice the green onions. If using fresh corn, cut the kernels from the cob; if using frozen corn, thaw and pat dry; if using canned corn, drain it well. Drain the can of diced green chilies.
Shred the cheddar and Monterey Jack or pepper Jack cheese if not pre-shredded. Measure out 1 cup cheddar to go into the batter and reserve 1/2 cup for the top.
Step 3: Mix the dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, salt, ground cumin, and smoked paprika or chili powder.
Make sure everything is evenly combined and there are no streaks of baking powder or soda. This helps the cornbread rise evenly and prevents bitter pockets.
Step 4: Whisk the wet ingredients
In a separate medium bowl or large measuring jug, whisk the eggs until lightly beaten. Add the buttermilk and whisk to combine.
Slowly drizzle in the slightly cooled melted butter while whisking. Adding it gradually helps it blend smoothly without clumping. You should have a cohesive, creamy liquid mixture.
Step 5: Bring the batter together and fold in the Tex-Mex mix-ins
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir gently just until no dry floury patches remain. The batter will be fairly thick; avoid overmixing to keep the cornbread tender.
Fold in the corn kernels, diced green chilies, 1 cup shredded cheddar, 1/2 cup shredded Monterey Jack or pepper Jack, most of the chopped jalapeños (remember to reserve some for topping), and the green onions. Distribute everything as evenly as you can through the batter.
Step 6: Heat the skillet with butter and add the batter
Carefully remove the hot cast-iron skillet from the oven using thick oven mitts. Add the remaining 1 tablespoon butter to the skillet and swirl or tilt the pan until the bottom and sides are well coated. The butter should melt and sizzle almost immediately.
Quickly scrape the batter into the hot, buttered skillet and spread it into an even layer. Sprinkle the remaining 1/2 cup shredded cheddar and the reserved jalapeño pieces evenly over the top. This creates a cheesy, slightly spicy crust.
Step 7: Bake until golden, rest, and serve
Return the skillet to the oven and bake at 400°F (200°C) for 22–25 minutes, or until the top is deep golden, the edges are browned and pulling slightly away from the pan, and a toothpick or skewer inserted into the center comes out with just a few moist crumbs (no wet batter).
Remove the skillet from the oven and let the cornbread cool for at least 5 minutes (10 minutes is even better). This helps it set up and makes slicing easier.
Sprinkle with chopped fresh cilantro. Cut into wedges or squares directly in the skillet. Serve warm with sour cream, salsa, hot sauce, and lime wedges if you like.
Pro Tips
- Preheat the skillet well: A fully hot cast-iron skillet is the secret to a crisp, almost fried-tasting bottom crust. Add the batter as soon as the butter melts and sizzles.
- Control the heat level: For mild cornbread, remove all jalapeño seeds and membranes and use only one pepper. For more kick, leave some seeds in or add an extra jalapeño.
- Do not overmix: Stir the batter only until the dry ingredients disappear. Overmixing will make the cornbread dense and tough instead of light and tender.
- Check for doneness early: Every oven is different. Start checking at 20 minutes; if the top is browning too fast, loosely tent with foil while it finishes baking.
- Serve straight from the skillet: Cast iron keeps the cornbread warm at the table. Just remember to keep an oven mitt or towel on the handle so no one grabs it bare-handed.
Variations
- Chorizo or bacon cornbread: Cook 4–6 ounces of crumbled chorizo or diced bacon until browned and crisp. Drain excess fat and fold the meat into the batter with the corn and chilies.
- Black bean boost: Add 1/2 cup well-drained and rinsed black beans to the batter for extra heartiness and protein. Gently fold them in to avoid breaking them up too much.
- Gluten-free version: Substitute a cup-for-cup gluten-free all-purpose flour blend for the regular flour. Be sure your cornmeal and baking powder are certified gluten free.
Storage & Make-Ahead
Let the cornbread cool completely before storing. Cover the skillet tightly with foil or transfer slices to an airtight container.
Room temperature: Keeps well for up to 1 day at room temperature.
Refrigerator: Store for 3–4 days. Reheat slices in a 325°F (165°C) oven or in a lightly buttered skillet over medium-low heat until warmed through.
Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen, covered with foil, in a 325°F (165°C) oven until hot.
This batter is best baked right after mixing, but you can chop the vegetables and shred the cheese up to 2 days in advance and store them in the refrigerator to make assembly quick.
Nutrition (per serving)
Approximate values per serving (1 of 8): about 380–420 calories, 20–24 g fat, 35–40 g carbohydrates, 2–3 g fiber, 12–15 g protein, and 650–750 mg sodium. These numbers will vary based on specific brands of cheese, butter, and any toppings you add.
