Mexican Cornbread is moist inside and crusty outside.
Loaded with yellow corn kernels and diced jalapeno peppers.
Easy to make with a few simple ingredients.
SERVING SUGGESTIONS
Mexican Cornbread pairs well with meat loaf, baked chicken, barbecue, smoky collard greens and smoky turnip greens and southern fried cabbage.
JARRED JALAPENO PEPPERS
Drain before adding to the batter.
USE WHOLE CORN KERNELS OR CREAM STYLE CORN
Either one will work in this recipe. Just a matter of personal preference.
If using whole kernel corn, thoroughly rinse before using. If using cream style corn, do not rinse (this tip is for beginners).
HOW TO THOROUGHLY BAKE BOTTOM CRUST
The key to a thoroughly baked bottom crust is to grease skillet and preheat until oil until sizzling hot before pouring in cornbread batter.
The hot oil will thoroughly bake the bottom and sides resulting in a deep, golden brown delicious texture.
MEXICAN CORNBREAD MUFFINS
Use this recipe to make muffins. Grease muffin tin and place in preheated oven until hot (about 5 minutes). Remove from oven and fill each cup with batter. Bake as directed in instructions.
Enjoy!
EDITOR’S NOTE (December 6, 2024): Updated instructions (Step 2) to include self-rising flour. It was previously omitted in error. My apologies.
DISCLOSURE (SPONSORED): I first posted this recipe on my blog in 2020. During that time, I “purchased” a jar of Diced Jalapeno Peppers with a coupon provided by Mt. Olive Pickles.I have not been paid money to promote their product.Delighted to share the jarred jalapeno peppers I used to make this delicious recipe.
All comments are my own.
CALORIES AND NUTRITIONAL INFO
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator. No need to type each ingredient.
Mexican Cornbread
Mexican Cornbread is moist inside and crusty outside. Loaded with yellow corn kernels and diced jalapeno peppers. Cheddar cheese and chopped onions are optional. Use this recipe to make skillet cornbread or muffins. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Ingredients
Method
- Preheat oven to 400 degrees.
- In large bowl, combine self-rising cornmeal mix, self-rising flour (sifted, spooned and leveled), sugar (if using), yellow corn kernels, jarred diced jalapeno peppers, chopped white onions (if using), one large egg (beaten), and buttermilk.
- Stir until well combined. Set aside.
- Grease 9" cast iron skillet (or other bakeware) with vegetable oil. Over low-medium heat on top of stove, heat greased skillet until oil is sizzling hot (but not smoking). Watch closely to prevent burning.
- Greased skillet is hot enough when a small drop of batter sizzles and turns brown on the bottom. WARNING: Don't lean face close to skillet because hot oil may pop UP when a drop of batter is added to see if it's hot enough.
- Turn heat off. Carefully pour batter into hot greased skillet. Smooth evenly with back of spoon.
- Use oven mitt to carefully place skillet into preheated oven. Reduce temperature to 375 degrees.
- Bake 20 to 25 minutes or until toothpick or knife inserted in center comes out clean.
- Serve hot.
Mexican Cornbread Muffins
- Grease bottom and sides of a muffin tin with a paper towel dipped in vegetable oil. Or spray each cup with vegetable oil cooking spray.
- Fill each cup with cornbread batter (about 3 tablespoons).
- Place muffin tin in preheated oven.
- Bake 20 to 25 minutes OR until a toothpick or knife inserted in center comes out clean.
- Makes 6 muffins. Serve hot.
Mexican Cornbread with Cheddar Cheese
- Stir in 1 cup shredded cheddar cheese (mild or medium) into batter. Batter should be pourable. Bake as directed. After removing from oven allow to cool at least 10 minutes BEFORE cutting. Please note that when HOT cornbread with cheddar cheese is cut, it will be slightly mushy. Don't be alarmed. Just allow it to cool at least 10 minutes. Cornbread will be firm up and become semi-dense. Texture will lighten significantly after about 20 minutes in the pan.
Hi Jan, your recipe looks great!
One question though. I found the printable recipe after watching your video. But the printable recipe includes 1/4 cup self-rising flour which is not in the video however in step 2 of the ‘Mexican “Skillet” Cornbread’ Instructions above for mixing the ingredients together, the flour is not there either.
Should the flour be left off or added in?
Hi Jeff,
First, my sincere apologies for the typos! Many thanks for your interest in my Mexican Cornbread recipe and for bringing the typo to my attention. Moments ago, I corrected the mistake. Definitely include the flour. I’ve updated the recipe’s instructions by adding self-rising flour in STEP 2. I also deleted the name Mexican “Skillet” Cornbread because it’s not necessary. I’ll soon create a new video because of the increased interest in this recipe. I hope you enjoy and please let me know if I may be of further assistance. Merry Christmas!
Hi Jeff,
You’re welcome! No apologies required. Mexican Cornbread is good with
homemade chili, meat loaf, vegetable soup, cabbage, and salads. Enjoy!
I am definitely trying this!
Hi Jan! It’s worth a try for sure. Thank you for visiting my blog. Please come again!
I will try
Please let me know your results.