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Mexican Cornbread Recipe in a cast iron skillet

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 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 540 kcal


  • cast iron skillet


  • 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


  • 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!


  • 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.


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
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