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Mexican Cornbread
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4 from 1 vote

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: #hearty, easyrecipe
Servings: 8 servings
Cost: $14

Ingredients

  • 1-1/4 cups self-rising cornmeal mix (yellow or white) I used white self-rising cornmeal mix.
  • 1/4 cup self-rising flour Sifted, spooned and leveled.
  • 1 tablespoon sugar (optional)
  • 1 cup yellow corn kernels (rinsed and drained) or cream style corn (do not rinse)
  • 1/4 cup jarred diced jalapeno peppers (drained) For less heat, use 2 tablespoons full (drained).
  • 1/2 cup chopped white onions (optional)
  • 1 large egg, beaten Or use 2 small eggs
  • 1 cup whole cultured buttermilk Add two additional tablespoons of buttermilk to make batter pourable.
  • vegetable oil or shortening To grease skillet and muffin tin

Instructions

  • 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.