Mexican Cornbread

Spicy take on a Southern classic

Mexican Cornbread
Mexican Cornbread

I got this recipe from my sister-in-law several years ago. It's still one of my absolute favorite ways to make cornbread.


1 1/2 cups self-rising corn meal
1 can whole kernel corn, drained
1/2 cup oil
2 teaspoons sugar
1 cup buttermilk
1 small onion, chopped
2 spoons chopped jalapenos (to your heat preference)
2 eggs
1 1/2 cups shredded cheese (I use a Mexican cheese blend)


Preheat oven and large iron skillet to 380 degrees.
Combine ingredients in a large bowl, mixing well.
When iron skillet is hot, take out of oven and coat with a bit of oil.
Pour cornbread batter into skillet. It should sizzle.
Bake for 25-30 minutes, until center is done.
Turn onto plate to cool.


The cheese in the batter makes the cornbread want to stick to the iron skillet. Make sure to oil the iron skilet before pouring in the batter. I like to shake the skillet to loosen it before flipping it out onto a pan.
You can substitute creamstyle corn for the whole kernel corn. I just use what I have on hand, but I do like the color of the cornmeal to match the color of the corn - this time I used Martha White Self-Rising Buttermilk White Corn Meal Mix and a can of Del Monte Sweet White Whole Kernel Corn.

Delectable meal ideas, directly in your inbox.