Mexican Cornbread is savory, hearty and loaded with delicious yellow corn kernels, chopped jalapeno peppers and sharp cheddar cheese. EDITOR’S NOTE (June 14, 2020): Watch video demonstration uploaded in recipe notes (end of page). Click here to PIN on Pinterest.
The colorful texture of Mexican Cornbread makes a “mouth-watering-pretty” presentation.
Fascinating Cornbread Facts
Cornbread has been called a “cornerstone” of the cuisine of the Southern United States. Cornmeal is produced by grinding dry raw corn grains.
Native Americans used ground corn (maize) as food for thousands of years before Europeans arrived in the New World.European settlers, who resided in the English Southern Colonies, learned original recipes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek.They developed cornmeal recipes similar to bread made with grains in Europe.Source: www.wikipedia.org
The first time I ever tasted Mexican Cornbread was at a family restaurant over 25 years ago. The baked wedges were crusty outside, moist and tender inside. I had two slices with a bowl of smack-a-licious collard greens slathered with hot sauce. Heaven! To this day, I still love them together. Never, ever gets old.
Pairs well with meat loaf, baked chicken, barbecue, smoky collard greens and smoky turnip greens. Also excellent with southern fried cabbage.Although green chilies are a popular ingredient, they are optional in this recipe. Truly a matter of personal preference. This recipe is great with or without them (my opinion).
Whole yellow corn kernels add texture and flavor. Cream-style corn makes Mexican Cornbread moist which is good!
Baking Tip…The key to a thoroughly baked crispy crust is to grease skillet and preheat in hot oven before adding cornbread batter. The hot oil will thoroughly bake bottom and side crusts.
Enjoy this recipe!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 cup yellow self-rising cornmeal mix
- 2 tablespoons sugar (optional)
- 1 cup yellow corn kernels or a can (15 ounces) cream-style corn.*
- 1 cup sharp cheddar cheese, shredded
- 2 teaspoons jalapeno pepper, finely chopped I used jarred (seeds removed).**
- 2 medium eggs, beaten
- 5 tablespoons vegetable oil, divided Or use bacon drippings.
- 1/2 cup buttermilk
- *Fresh, frozen or 1 can of (15.25 ounces) corn kernels will also work.
- *Or use green chilies (4 ounce jar).
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- In large bowl, combine yellow self-rising cornmeal mix, sugar (if using), yellow corn kernels (or cream-style corn), sharp cheddar cheese, chopped jalapenos (seeds removed), 2 eggs (beaten), 2 tablespoons vegetable oil (or use bacon drippings), and buttermilk.
- Stir until well combined. Set aside.
- Grease 9" cast iron skillet (or other bake ware) with remaining vegetable oil. Warm over low-medium heat until sizzling hot.
- Greased skillet is hot enough when a small drop of batter (or water) sizzles when dropped in hot oil. WARNING: Hot oil may pop out of skillet. Wear an oven mitt and keep face away from skillet while dropping batter or water.
- 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 knife inserted in center comes out clean. Serve hot.
Recipe Notes