Easy Mexican Corn Bread Recipe
Easy Mexican Corn Bread
This Mexican Corn Bread is a skillet-style cornbread made moist with creamed corn, kicked up with jalapeños, and layered with sharp
cheddar. It’s a great side for chili, BBQ, or hearty soups.
If you’re craving a simple yet flavorful side dish that brings a touch of Southwestern flair to your table, look no further than
the Easy Mexican Corn Bread recipe featured here. This classic cornbread variation combines the sweetness of corn with a spicy kick,
making it a perfect accompaniment to chili, barbecues, or any hearty meal.
Mexican Corn Bread
Ingredients 1 cup yellow cornmeal1 cup cream style corn
1/3 cup shortening
2 eggs
1 small can (or 3 jalapeno peppers) dark green
2/3 cup buttermilk
1/2 teaspoon soda
1/2 teaspoon salt
1 cup sharp cheddar cheese, grated
Preheat oven 375 degrees
Instructions
Pour one half mixture in hot grease skillet. Put on cheddar cheese, add finely chopped peppers.
Preheat your oven to 375 degrees Fahrenheit. Mix all ingredients together except the cheese and peppers. Pour half the batter into a
hot, greased skillet, then layer on the grated cheddar and finely chopped peppers. Top with the remaining batter and bake for
30 to 40 minutes until golden and set. This yields about 6 servings, ideal for a family dinner or potluck.
Total Cook Time - 30 to 40 minutes
Equipment - skillet and oven
Servings about 6 servings
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).
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