Mexican Cornbread

This Mexican cornbread is loaded with flavor. Jalapeno, cheddar cheese, and green chilies are baked into a delightfully tender cornbread. Serve it up with a slab of butter and your favorite soup! Yum!

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Servings: servings

Prep Time 15

Cook Time 30

Total Time 45

Equipment

1 10-inch cast iron skillet

Ingredients

2 cups self-rising cornmeal mix not just plain cornmeal
2 eggs
½ cup diced green chiles
1 cup grated cheddar or pepper jack cheese, divided ¼ cup left for the top
½ can creamed corn (about 7 ounces); 1 cup corn kernels would be fine here too
1 large diced jalapeno pepper, divided seeds and ribs left in for more heat (1 tablespoon left for the top)
2 tablespoons avocado oil or an equivalent amount of refined coconut oil, bacon grease, or lard
1/4 cup oil for the skillet if using cast iron; an equivalent amount of refined coconut oil, bacon grease or lard will substitute
1 3/4 cups buttermilk or regular milk; start with 1 cup of liquid if you are using regular milk and add the rest as necessary

Instructions

Preheat the oven to 400 degrees.
If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over medium heat on your stove top while you make the batter. Just keep an eye on it and don't let it smoke. See note below if you don't have cast iron.
Pour the cornmeal mix into a medium size bowl and add the oil, egg, green chiles, corn, cheese, jalapeno, and buttermilk.
Using a fork, mix until combined but don't over mix. Drop a quarter size amount onto your hot skillet. If it sizzles, add the rest of the batter within 1 inch of the top of the skillet.
If you'd like your cornbread to be thinner, don't pour in as much and make muffins from the rest or make a second batch when the first batch is done.
Sprinkle the top of the batter with the remaining cheese and jalapenos.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.
Serve warm with butter and, if you'd like, a drizzle of honey.

Notes

If you don't have cast iron:

Bake this cornbread in a greased 9x13 or slightly smaller dish (7x11 works well for thicker cornbread) for the same amount of time. Don't pre heat your pan or put it on the stove to heat like cast iron!

Nutrition

Course Side Dish

Cuisine American, Mexican

Keyword homemade cornbread, jalapeno cheddar cornbread, Mexican cornbread, Mexican cornbread recipe

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