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Mexican Style Cornbread


Master Gardener
South Central Texas
Planting Zone
I have continued to revise my recipe for 'Jalapeno, Cheese & Corn Cornbread' & do believe I have finally perfected it... It is more cornbread-like in texture, while retaining the moist crumb.

2 Eggs
1/4 Cup corn oil
1 Cup buttermilk
1 1/2 Cups shredded cheese
1 Cup cream-style corn
1 Medium onion, chopped
2 Jalapeno peppers, seeded & minced
1 Cup yellow cornmeal
1/2 Cup all-purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
4 Tablespoons sugar
1/2 Stick of butter

Preheat oven to 350 degrees with the 10 inch cast iron skillet in it (you want the skillet hot). Melt a 1/2 stick of butter & swirl it around to coat the interior.

In a small bowl, beat eggs. Mix in corn oil & buttermilk. Stir in the shredded cheese, creamed corn, onion & jalapenos

In a large bowl, whisk together cornmeal, flour, baking powder, soda, sugar & salt. Stir the egg mixture into the dry ingredients, mixing well. Pour batter into prepared skillet.

Bake for 30 to 35 minutes or until center is set & top is golden brown. Make sure a toothpick come out clean to verify that it's done.



Well-Known Member
Western Michigan
Planting Zone
This looks very close to mine (which originated from the Joy of Cooking but has been tweaked over the years):

  • 5/4 c corn meal
  • 3/4 c AP flour
  • 1 T baking powder
  • 3/4 t salt
  • 1 - 4 T sugar
  • 2 eggs lightly beaten
  • 1 c milk
  • 1 - 2 T oil
  • 3 - 4 T butter
  1. Mix the corn meal, flour, baking powder, salt, and sugar
  2. Mix the eggs, milk, oil
  3. Heat butter and 10" skillet in 350 F oven
  4. Mix dry and wet ingredients together and pour into hot buttered skillet
  5. Bake approx 25 minutes or until golden and a match stick comes out clean