Mexican Cornbread

Name: Mexican Cornbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1.5 c. cornmeal; 1.5 c. mexican-style cheese (shredded); 1 can cream-style corn (roughly 14 oz.); 3 eggs; 4 oz. green chiles; .5 c. milk (2%); .5 c. canola oil

Hey, y'all! Growing up in Appalachia means one thing is certain: cornbread is an essential part of the dinner table. And while I do prefer traditional buttermilk cornbread (my Granny's is the best), there are variations that are of note. One of those is this Mexican Cornbread, which is an easy recipe that stems from my Auntie JJ. This post is a part of a larger series, #CookingLikeJJ, which you can read more about here.

Jump to Recipe

Mexican Cornbread

Frequently Asked Questions

What type of cornmeal should I use?

As I'm a southerner, there's only one answer here: White Lily. However, feel free to use the cornmeal of your preference. Martha White is another great option!

I want this recipe to be extra spicy; how can I adjust it?

The best way to alter this recipe is to change the pepper usage. My aunt's recipe simply calls for green chiles; however, you could absolutely use jalapeños or serrano peppers in this. A dash (or three!) of hot sauce would also be delicious.

What's the best way to get perfect cornbread?

Using a cast-iron skillet! I place my well-seasoned (oiled) cast-iron skillet in the oven as it is preheating; when my batter is ready and the pan is sizzling, I then pour the batter into the pan. You'll hear the sizzle due to the hot oil, which will help make a beautiful crust.

What's the difference between Mexican cornbread and traditional cornbread?

The ingredients are quite different; the Mexican cornbread, for example, has chiles, cheese, and cream-style corn.

Mexican Cornbread Recipe with creamed corn and white lily cornmeal

Ingredients, Shopping List: Mexican Cornbread

Dry Ingredients: Cornmeal
Wet Ingredients: Eggs, Cooking Oil (I use Canola)
Canned Goods: Green Chiles, Cream-style Corn
Dairy: Milk (I use 2%), Mexican-style Shredded Cheese

How To Make Mexican Cornbread

Preheat oven to 450F. Place a well-seasoned (oiled) cast-iron skillet in the oven while it is warming. You want the skillet to be very hot.
In a large bowl, mix together all ingredients.
One the oven has heated and the skillet is hot, pour batter into the cast-iron skillet. It should sizzle upon hitting the oil, which will help the crust be very crisp.
Bake for roughly 20 minutes. Check doneness with a toothpick in the center; if it comes out clean, it is done.
Enjoy!

Mexican Cornbread Recipe in a cast iron skillet

Mexican Cornbread: Tips and Tricks

Be sure to place your skillet in the oven as it is pre-heating. You want your skillet to be hot + sizzle upon the batter pouring in. This will help you achieve the perfect crust!
To make the cornbread spicier, sub chiles for jalapeños or serrano peppers.
To check the doneness of the cornbread, insert a toothpick into the center. If it comes out clean, it is done.

What To Serve With Mexican Cornbread

The Recipe

Mexican Cornbread

JC Phelps

While I love southern cornbread, this Mexican Cornbread - which was my Auntie's recipe - is next-level delicious. And so easy to make!

5 from 3 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine American, Southern

Servings servings

Calories 540 kcal

Equipment

cast iron skillet

Ingredients

1.5 c. cornmeal
1.5 c. mexican-style cheese shredded
1 can cream-style corn roughly 14 oz.
3 eggs
4 oz. green chiles
.5 c. milk 2%
.5 c. canola oil

Instructions

Preheat oven to 450F. Place a well-seasoned (oiled) cast-iron skillet in the oven while it is warming. You want the skillet to be very hot.
In a large bowl, mix together all ingredients.
One the oven has heated and the skillet is hot, pour batter into the cast-iron skillet. It should sizzle upon hitting the oil, which will help the crust be very crisp.
Bake for roughly 20 minutes. Check doneness with a toothpick in the center; if it comes out clean, it is done.
Enjoy!

Notes

Be sure to place your skillet in the oven as it is pre-heating. You want your skillet to be hot + sizzle upon the batter pouring in. This will help you achieve the perfect crust!
To make the cornbread spicier, sub chiles for jalapeños or serrano peppers.
To check the doneness of the cornbread, insert a toothpick into the center. If it comes out clean, it is done.

Nutrition

Calories: 540kcalCarbohydrates: 46gProtein: 18gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 105mgSodium: 505mgPotassium: 306mgFiber: 5gSugar: 4gVitamin A: 450IUVitamin C: 4mgCalcium: 324mgIron: 2mg

Keyword bread, cornbread, mexican cornbread

Tried this recipe?Let us know how it was!

About the Series: Cooking Like JJ

My Auntie JJ was the quintessential southern woman. She was classy, tasteful, always refined; an amazing cook and hostess; and did everything that she balanced – teaching, running businesses, raising a family, and keeping an immaculate home – with ease. She is one of the main inspirations behind JCP Eats, as she was the one who taught me about timeless, southern food and entertaining. When JJ passed away, I planned this series as a way to pay homage to her 91 years here on Earth; in a way, it’s a form of mourning – in another, it seems like my final gift to her. I hope y’all will enjoy this deep dive into the culinary archives of my family + Phelps Acres Farm. While I’ll never be able to cook as good as JJ, I can only strive to cook like JJ (hence the title of the series). Learn more here.

Y’all come back now, ya hear?

My best,

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a sister website, Notable Kentucky, on which I write about southern lifestyle. Read Notable Kentucky here.

Mexican Cornbread