Mexican Cornbread

Name: Mexican Cornbread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups self rising cornmeal; 1 can cream style corn; 1 cup grated cheddar cheese; 3 jalapeno's (finely chopped); 1/2 cup cooking oil; dash of salt; 1/2 cup buttermilk

by Amy · February 3, 2019

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This Mexican cornbread is one of my favorite recipes and one I’ve wanted to share for a while. This is also one of my mom’s recipes that she made all the time when I was growing up and I don’t make it nearly enough!

Sadly, my mom passed away from cancer in 2006, but along with many many great memories, my sister and I also inherited many of her recipes. She had written down many of the recipes in a recipe binder for us that we both cherish and refer to often.

I hope you love this recipe as much as we do! It goes great with chili, taco soup, or even just by itself!

This cornbread is a little on the spicy side but I don’t find it to be overly spicy. If you are worried about it being too spicy for your family, you can use 1 or 2 jalapenos instead of 3 that the recipe calls for.

Tip: If you don’t have buttermilk on hand ( I usually don’t) you can substitute by adding 1 and 1/2 teaspoons vinegar to regular milk.

I use a 10.25 cast iron skillet for this Mexican cornbread and basic cornbread. You can purchase one on Amazon here or use a 10 inch round cake pan.

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