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.
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Mexican Cornbread
Frequently Asked Questions
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!
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.
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.
The ingredients are quite different; the Mexican cornbread, for example, has chiles, cheese, and cream-style corn.
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: 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
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
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,
JC
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.
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