Recipe: Mexican Cornbread

March 03, 2015

Here in the deep South we love cornbread, and until you’ve tried this recipe for what we call ‘Mexican’ Cornbread, you haven’t had cornbread! This melt-in-your-mouth recipe was given to us years ago and is now one of my family’s very favorites. It is delicious paired with nearly any meal, but really, a skillet of this is the perfect compliment to a pot of hot soup or stew. I hope you enjoy!

Recipe: Mexican Cornbread | She's Intentional: The Dainty Jewell's Blogimage courtesy of Melody Wedergren


Mexican Cornbread

1 1/2 c. self-rising cornmeal
1 1/2 c. buttermilk
2 eggs
1/2 c. cooking oil
1/4 tsp. baking soda
1 tsp. salt
1 c. shredded cheese
1 small can of cream-style corn
3 jalapeños-chopped
1 onion-chopped 

Mix ingredients in large bowl. Preheat oven to 400℉.Grease cast-iron skillet. Preheat skillet. Bake 30-35 minutes.