This loaded fiesta cornbread is a bold, flavor-packed twist on classic cornbread, loaded with cheese, corn, green onion, and a touch of heat.

If you’re craving a bold, flavorful side dish that brings the fun, this Loaded Fiesta Cornbread is it. Made with sweet cornbread mix and packed with cheese, fiesta corn, green onions, and jalapeño, it’s the ultimate upgrade to your usual bake. Whether you’re serving chili, firing up the grill, or planning a casual get-together, this loaded cornbread brings comfort, spice, and a whole lot of personality to the table.

Why You’ll Love This Recipe

• Easy to make with a boxed cornbread mix.
• Loaded with savory flavor from cheese, corn, and jalapeño.
• Perfect side dish for BBQs, chili nights, or potlucks.
• Family-friendly and totally customizable.
• Golden, cheesy, and just the right amount of spice.
• A fun twist on classic cornbread that always gets compliments.

Ingredient Notes

• Dolly Parton’s Sweet Cornbread Mix – Adds a slightly sweet, tender base that pairs perfectly with the savory mix-ins. Any 16 oz cornbread mix will work.
• Mexican Cheese – A shredded blend of cheddar, Monterey Jack, and more for melty, bold flavor.
• Fiesta or Mexican Corn – Look for the kind with red and green peppers mixed in for extra color and flavor.
• Jalapeño – Adds just the right kick. Remove the seeds if you want it milder.
• Green Onions – Fresh and mild, they give the cornbread a pop of flavor without overpowering.

Before You Bake

Do I need to use Dolly Parton’s mix?
Nope! Any 16 oz cornbread mix works—use your favorite sweet or savory base.

Can I make it ahead of time?
Yes! You can bake the cornbread a day ahead and reheat it in the oven or microwave before serving.

Loaded Fiesta Cornbread

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 box Dolly Parton’s Sweet Cornbread Mix (or 16 oz of your favorite cornbread mix)
• 1 cup milk
• 1 egg
• 1/3 cup butter, melted
• 1 1/2 cups shredded Mexican cheese
• 1 can Mexican-style or Fiesta corn, drained
• 2 green onions, finely chopped
• 1 jalapeño, finely chopped (remove seeds for less heat)

Instructions

1. Preheat your oven and grease a 9-inch baking dish.
2. In a medium bowl, whisk together the cornbread mix, milk, egg, and melted butter until smooth. Gently fold in the cheese, corn, green onions, and jalapeño one at a time, mixing just until combined.
3. Pour the batter into the prepared pan and bake according to the package directions, or until golden and a toothpick comes out clean.
4. Let cool slightly before serving.

FAQ

How spicy is this loaded cornbread?
It has a mild kick from the jalapeño, but you can leave it out or remove the seeds to tone it down.

Can I use frozen or fresh corn instead of canned?
Absolutely. Just make sure to drain any excess moisture before folding it in.

Can I bake this in a muffin tin?
Yes! Reduce the baking time slightly and check for doneness with a toothpick.

What’s the best way to store leftovers?
Wrap tightly and store in the fridge for up to 4 days. Reheat in the oven for best texture.

Can I freeze loaded cornbread?
You can! Slice it first, wrap individually, and freeze for up to 2 months.

Sprinkle of Fun

Bring this Loaded Fiesta Cornbread to your next backyard BBQ and turn it into a full-on flavor fest—set up a cornbread bar with honey butter, hot sauce, and extra cheese on the side so everyone can customize their slice. It’s the kind of easy, fun side that makes hanging out with friends, sipping sweet tea, and playing lawn games even better.