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Tex-Mex Cornbread is a delicious, loaded cornbread with a little kick. It’s a savory, cheesy side dish packed with flavor from taco seasoning, green chiles, bell peppers, corn, tomatoes, and more. The texture is rich and dense, not dry at all, with just the right balance of heat and sweetness in every bite. Serve it with chili, grilled meats, soups, or a bowl of beans. This easy cornbread is the perfect addition to any Tex-Mex or Southwest-style meal.
The Best Cornbread Recipe with a Zesty Twist
This Tex-Mex Cornbread — also known as Mexican Cornbread, Fiesta Cornbread, Jalapeño Cheese Cornbread, or Southwest Cornbread — is cheesy, flavorful, and full of bold Southwest flavor.
Made with cornbread mix, diced tomatoes and green chiles, taco seasoning, creamed corn, shredded cheese, and more.
This hearty twist on classic cornbread is perfect with chili, ribs, soup, BBQ chicken, or your favorite Tex-Mex meals.
What’s Great About Tex-Mex Cornbread
- Easy to Make – Just mix, pour, and bake!
- Cheesy and Flavor-Packed – Loaded with melty Mexican blend cheese and taco seasoning.
- Just the Right Amount of Heat – Jalapeños and Ro-Tel give it a kick without being overpowering.
- Great for Gatherings – Feeds a crowd and travels well. You can serve this cornbread warm out of the oven or make it ahead and reheat it. It holds up beautifully and tastes even better the next day.
- Moist and Dense – Thanks to the creamed corn and veggies.
Whether you call it Mexican Cornbread, Fiesta Cornbread, or Jalapeño Cornbread with Cheese, this easy side dish bakes up dense & tender, not dry or crumbly, and is always a hit at the dinner table and gatherings.
If you’ve been searching for the best cornbread recipe with Jiffy Mix, Ro-Tel, taco seasoning, and plenty of cheese, this one’s a keeper!
It’s spicy, savory, and has a rich, tender texture that sets it apart from dry, crumbly versions.
To me, this is the best cornbread recipe with cheese and jalapeños using Jiffy Mix.
Ingredients in Tex-Mex Cornbread
Here’s what you’ll need to make this flavorful cornbread:
- Jiffy® Cornbread Mix – The base of the recipe; use two boxes.
- Taco Seasoning – Adds a punch of bold Tex-Mex flavor.
- Eggs & Milk – Binds everything together.
- Creamed Corn – Adds moisture and a touch of sweetness.
- Ro-Tel® – Diced tomatoes with green chiles for flavor and texture.
- Mild Diced Green Chiles – No heat but adds tangy flavor.
- Bell Pepper & Onion – For extra flavor and color.
- Shredded Mexican Blend Cheese – Or try Pepper Jack for extra spice. You’ll use some in the batter and save some for topping.
- Jalapeños – Optional, but I recommend adding them.
How to Make Tex-Mex Cornbread
Here’s how to make this easy cornbread recipe:
Prep the Oven and Pan:
• Heat your oven to 350°F and spray a 9×13-inch baking dish.
Dry Mix:
• In a medium bowl, add the cornbread mix and taco seasoning.
• In another bowl, add the eggs and milk.
Wet Mix:
• Whisk the eggs and milk together.
Combine:
• Gently stir the wet ingredients into the dry mixture, but just until barely mixed.
• Add the creamed corn, Ro-Tel, green chiles, bell pepper, onion, and half the cheese.
• Stir just until combined, don’t overmix!
• Pour the batter into your prepared baking dish.
• Top with remaining cheese and arrange jalapeño slices on top.
Bake & Cool:
• Bake for 35–45 minutes, or until the center is set and a toothpick comes out clean. Let cool for 10 minutes before slicing.
Tips for the Best Mexican Cornbread
• Don’t overmix! – Stir just until everything comes together so the cornbread stays tender.
• Use the juice in the Ro-Tel can – It adds flavor and helps with moisture.
• Customize the heat – Use more or fewer jalapeños depending on your preference.
• Want extra cheesy? – Feel free to add a little more shredded cheese on top before baking.
Mexican Cornbread FAQs
What people are asking about “Tex-Mex” Mexican Cornbread:
- Can I make cornbread muffins?
Yes you can. Generously grease or use paper liners and divide the batter evenly into a muffin tin. Bake about 15-20 minutes. - Can I make this less spicy?
It isn’t very spicy, but does have a little kick. So to lessen the spiciness, use mild Ro-Tel, mild taco seasoning, and skip the jalapeños. - Can I use fresh corn instead of creamed corn?
You can, but the texture will be drier. This is a moist and dense cornbread, so it will just be a little closer to normal cornbread in texture. The creamed corn adds moisture and richness. - Can I make this ahead?
Absolutely. It reheats beautifully and even tastes better the next day! Be sure to refrigerate it. - Can I add meat?
Sure! Adding some cooked ground beef or sausage is a delicious way to turn this into a one-pan meal. - Can I cut this recipe in half?
Yes! You can halve the ingredients and bake the cornbread in an 8×8-inch dish. Reduce the baking time to about 25–30 minutes, or until the center is set and a toothpick comes out clean.
What to Serve With Tex-Mex Cornbread
This cheesy cornbread goes with just about everything! Try it with:
• Chili or taco soup
• Pulled Pork or BBQ Chicken
• Roasts or Fajitas
• Serve Mexican Cornbread alongside a cozy bowl of beans for a classic combo.
• As a side dish for potlucks and parties
How to Store and Reheat Cornbread
Storage: Let leftovers cool completely and store in an airtight container in the fridge for up to 4 days.
Reheating: Warm slices in the microwave or reheat in a 300°F oven for 10–15 minutes. You can also pop individual slices in the air fryer at 325°F for 3–6 minutes to revive the crispy top.
Freezing: Wrap tightly in plastic wrap and in foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as desired.
More Mexican Recipes and Tex-Mex Recipes
Instant Pot Chili
Instant Pot Chicken Tortilla Soup
Cilantro Cream Sauce
Instant Pot Mexican Rice
Mexican Street Corn Salad
If you make this delicious and zesty Tex-Mex cornbread recipe, let me know! Just leave a comment below with a star rating. I’d love to know how you liked it!
Tex-Mex Cornbread
Equipment
- 2 medium Mixing Bowls
- 9x13-inch Baking Dish
Ingredients
- 2 8.5-oz boxes Jiffy® Cornbread Mix
- 1-oz packet Taco Seasoning
- 2 Eggs
- ⅔ cup Milk
- 14.75-oz can Creamed Corn
- 10-oz can Ro-Tel®
- 4-oz can Diced Green Chiles
- ⅓ cup Diced Bell Pepper (red or orange)
- ⅓ cup Diced Yellow Onion
- 8 ounces Shredded Mexican Blend Cheese, (a generous 2 cups) divided
- 1-2 Jalapeños, sliced
Instructions
- Heat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- To a medium bowl, add the 2 boxes of cornbread mix and taco seasoning packet. Set aside.
- To a second bowl, add the eggs and milk and whisk together.
- Gently stir the milk & egg mixture into the cornbread mix (Mix just until barely combined as there will be more mixing).
- Add the creamed corn, Ro-Tel, diced green chiles, bell pepper, onion, and half of the shredded cheese. Stir until just combined (again, don’t over mix!).
- Pour the batter into the prepared baking dish.
- Sprinkle the remaining cheese evenly over the top.
- Place the jalapeño slices on top, spreading them out.
- Bake for 35-45 minutes, or until done in the center.
- Let cool about 10 minutes in the pan before slicing and serving.
This was amazing cornbread. Glad it made a lot because I was able to bring it to work for lunch a few days.