Mexican Corn Bread Recipe (Skillet, Cheddar & Jalapeño)

Skillet Mexican Cornbread with Cheddar and Jalapeños

This Mexican corn bread is a skillet-style cornbread made moist with creamed corn, layered with sharp cheddar cheese, and kicked up with jalapeños.

It’s a perfect side for chili, BBQ, tacos, or hearty soups—and it slices best after a short cool-down.

🌽 Savory Mexican Corn Bread

A moist, flavorful twist on classic corn bread. This skillet-baked recipe features a melty cheddar cheese center and a zesty kick from jalapeños.

⏱️ Cook Time: 30–40 Mins 🍽️ Serves: ~6 🔥 Oven: 375°F

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup cream-style corn
  • ⅓ cup shortening
  • 2 eggs
  • ⅔ cup buttermilk
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sharp cheddar cheese, grated
  • 1 small can dark green jalapeños (or 3 fresh), finely chopped

Preparation Instructions

  1. Prep: Preheat oven to 375°F. Heat a skillet and grease it well.
  2. Mix: Combine cornmeal, cream-style corn, shortening, eggs, buttermilk, baking soda, and salt until smooth.
  3. Layer: Pour half the batter into the hot, greased skillet. Sprinkle with grated cheddar and chopped jalapeños. Pour remaining batter over the top.
  4. Bake: Bake 30–40 minutes, until golden and set. Cool briefly before slicing.

Mexican Corn Bread FAQ

Why bake Mexican cornbread in a hot skillet?

A hot, greased skillet helps create a crisp, browned crust on the bottom and edges while keeping the inside moist.

Can I make this less spicy?

Yes. Use fewer jalapeños, remove seeds, or substitute mild green chiles for a gentler heat.

Can I use a baking dish instead of a skillet?

Usually yes, but the crust may be softer. Grease the dish well and bake until set and golden.

How do I know when it’s done?

It’s done when the top is golden and a toothpick inserted near the center comes out clean (or with a few moist crumbs).

Related Resources

Search the Cookbook