Dalia Ceja

Dalia Ceja is a Latina in love with sharing lifestyle tips and trends focused on fashion, travel, food, drinks and fiestas.

Spicy Mexican Cornbread

Food & DrinkDaliaComment
If you can't stand the heat, get out of my kitchen!

Let’s talk about Spicy Mexican {jalapeño} Cornbread. I’ve always been a huge fan of this baked delight and couldn’t resist recreating this super classic treat with a twist! Doesn’t it sound delicious, ultra-comforting and just plain sexy zesty? Well, it pretty much melts in your mouth with every bite. I love my cornbread to be subtly moist, sweet and with just a hint of spice and found that this recipe does the trick.

I’m pretty convinced that everything is better when it’s made in a cast iron pan, so if possible get yourself one of these babies and I promise you it will do wonders for your cornbread!

For a detailed look into this recipe watch the step-by-step cooking video here and get to know the Salud! Napa blog - more killer recipes & videos!


{Impeccably cool pics taken by my bro, Ariel Ceja - Órale!}

P.S. Dazzle your love this Valentine's Day with this fun and fiery recipe that will ignite the fire and have him/her fall head over heels in love {with you & your cooking even more!}.

Mexican Cornbread - Serves 6 Cook Time: 45 minutes   Level: Easy


  • 2 ears of corn or 2 cups of frozen and thawed (charred) corn
  • 1/2 stick cold unsalted butter, cut into pieces
  • 1/4 cup vegetable oil
  • 3 jalapenos, finely diced with some seeds
  • 1 1/4 cup cornmeal (preferably stone-ground, not coarse)
  • 1/4 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup well-shaken buttermilk
  • 2 large eggs
  • 1/2 cup honey


*Special equipment: a 9 1/2- to 10-inch well-seasoned cast-iron skillet

Heat grill to medium high. Lightly brush corn with oil and grill turning every 3 minutes until charred and golden brown. Cut kernels off cobs then sauté kernels with chopped jalapenos for 3 minutes with a little bit of olive oil. Set aside. If using frozen corn, make sure corn is properly thawed before sautéing with jalapenos.

Put oven rack in middle position and preheat oven to 450°F. Add butter and oil to skillet and heat in oven until melted (typically 5 minutes), then carefully pour into a medium bowl.

Whisk together cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk buttermilk, corn/jalapeno mixture and eggs into melted butter and honey, then stir into cornmeal mixture until well mixed. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 18 to 22 minutes. Cool in skillet for 5 minutes then serve & enjoy!