Mexican Cornbread is moist inside and crusty outside. Loaded with yellow corn kernels and diced jalapeno pepper.
Cheddar cheese and chopped onions are optional.
The colorful ingredients make a pretty presentation.
Make skillet cornbread or muffins with this recipe.
Easy to make with simple ingredients.
EDITOR’S NOTE (December 29, 2021): Edited text to make it easier to understand. Updated Disclosure.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.
Savory Mexican Cornbread pairs well with meat loaf, baked chicken, barbecue, smoky collard greens and smoky turnip greens and southern fried cabbage.
JARRED JALAPENO PEPPERS
USE WHOLE CORN KERNELS OR CREAM STYLE
Either one will work in this recipe. It’s a simple matter of personal preference.
Whole corn kernels add flavor and texture. If using canned corn, rinse thoroughly to remove the sodium water. It will taste better in my opinion.
HOW TO THOROUGHLY BAKE CRUST
The key to a thoroughly baked crust is to grease skillet and preheat until oil is sizzling hot… before adding cornbread batter.
The hot oil will thoroughly bake the bottom and sides resulting in a deep, golden brown delicious texture.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
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Mexican Cornbread is moist inside. Crusty outside. Loaded with yellow corn kernels and diced jalapeno pepper. 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.
Servings: 8 servings
- 1 cup yellow or white self-rising cornmeal mix I used white self-rising cornmeal mix.
- 1/4 cup self-rising flour
- 2 tablespoons sugar optional
- 1 cup yellow corn kernels or cream style corn
- 1 cup shredded cheddar cheese, optional mild, medium or sharp
- 2 teaspoons jarred diced jalapeno peppers
- 1/2 cup chopped white onions (optional)
- 2 small or medium eggs, beaten Or use ONE large egg.
- 1 cup cultured buttermilk Plus two tablespoons to make batter pourable.
- 1 jar (4 ounces) green chilies (optional)
- vegetable oil to grease skillet or muffin tin
Mexican "Skillet" Cornbread
- Preheat oven to 400 degrees.
- In large bowl, combine self-rising cornmeal mix, sugar (if using), yellow corn kernels (or cream-style corn), sharp cheddar cheese, jarred diced jalapeno peppers, chopped white onions (if using) 2 beaten eggs, and buttermilk. NOTE: Use two small or medium eggs. Or use ONE large egg.
- Stir until well combined. Set aside.
- Grease 9" cast iron skillet (or other bake ware) with vegetable oil. On top of stove, heat greased skillet over low-medium heat... until oil is sizzling hot (but not smoking).
- Greased skillet is hot enough when a small drop of batter sizzles when dropped in hot oil. WARNING: Hot oil may pop out of skillet. Wear an oven mitt and keep face away from skillet with hot oil.
- 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.