Mexican Cornbread #2

This Mexican cornbread goes heavy on the good stuff. Jalapeños, chopped red bell pepper, onion, and creamed corn mixed right into the batter, with a full two cups of sharp cheese layered through the middle and melted across the top. It’s closer to a savory corn cake than the sweet, crumbly cornbread you’d get at a chain restaurant.

The layering technique is what makes this stand out. Half the batter goes in, then a layer of grated cheese, then the rest of the batter, then more cheese on top. This creates a molten cheese seam through the center of the bread that you see when you slice into it.

Baking in a preheated cast iron skillet gives the bottom and edges a crispy, golden crust that a glass baking dish can’t match. The hot iron sears the batter on contact, creating a shell that keeps the inside moist while the outside crisps.

Letting it cool for a full 30 minutes before cutting isn’t optional. The cheese layer needs time to set, and the corn batter firms up as it cools. Cut it too early and it falls apart.

Pro Tips

• Heat the greased skillet before pouring in the batter. That sizzle when the batter hits the iron is what creates the crust.
• Cream-style corn adds moisture and sweetness that keep this cornbread from drying out. Don’t substitute whole kernel corn.
• Chop the jalapeños fine so the heat distributes evenly. Big chunks mean some bites are fiery while others have no kick.
• Buttermilk adds tang and tenderness to the crumb. Even a small amount makes a noticeable difference.

Variations

• Green chile version: Swap jalapeños for a can of diced green chiles for a milder, New Mexico-style cornbread.
• Bacon studded: Fold in crumbled crispy bacon with the batter for a smoky, salty upgrade.