Cornbread is a nice, dependable dish. But, with the addition of fresh peppers, jalapeños, and pepper jack cheese, this Mexican cornbread is spicy goodness on a plate.
This recipe is actually pretty versatile. You can take your tried and true favorite cornbread recipe and add the extra ingredients I mention here, or you can make it from scratch like I share with you.
Cornbread is a great side with a dinner, or you can add a little honey on it with breakfast or as a snack.
A Few Common Questions about Cornbread
Q: Does cornbread have to be refrigerated?
A: Fresh cornbread will last in the fridge for about a week when covered well with foil or plastic wrap
Q: Can cornbread be left out overnight?
A: Yeah, it can be left out at room temp, but only if it’s been properly covered with foil or wrap, and even then only for about a day
Q: Can you make cornbread the day before?
A: Yep, by about a day. But in my opinion it’s best served warm and fresh the day of.
Q: Can cornbread be frozen?
A: It can be frozen at it’s best quality for about 2-3 months when it’s been wrapped tightly in foil or plastic wrap
Q: What meal pairs well with cornbread?
A: My favorite is chili! But BBQ and steak pairs well too.
Easy Mexican Cornbread Recipe
- 1 15 oz. box of Cornbread Mix
- 1 Jalapeno (chopped)
- 1 Red Pepper (chopped)
- 1 Orange Pepper (chopped)
- 1 Egg
- 1/2 a cup of Butter (melted)
- 2/3 cup of Milk
- 1 cup of Shredded Pepper Jack Cheese
Step by Step:
Begin by adding corn bread mix, egg, milk, and butter into a large mixing bowl, and whisking till smooth.
Next, you’ll add your chopped vegetables and cheese.
Then, grease your muffin tin.
Fill each muffin tin 1/2 way to prevent spilling over.
Bake at 375 degrees for 20 minutes.
Serve and enjoy!
Easy Mexican Cornbread Recipe
Using fresh peppers & jalapeños, this delicious Mexican cornbread puts a tasty spin on your regular cornbread recipe.
Ingredients
- 1 15 oz. box of Cornbread Mix
- 1 Jalapeno (chopped)
- 1 Red Pepper (chopped)
- 1 Orange Pepper (chopped)
- 1 Egg
- 1/2 a cup of Butter (melted)
- 2/3 cup of Milk
- 1 cup of Shredded Pepper Jack Cheese
Instructions
- Start by adding corn bread mix, egg, milk, and butter into a large mixing bowl.
- Whisk until smooth.
- Fold in chopped vegetables and cheese.
- Grease a muffin tinm and fill each muffin tin 1/2 way.
- Bake at 375 degrees for 20 minutes.
If you like this recipe, you can find all my side dishes HERE.
