MEXICAN CORNBREAD – The Southern Lady Cooks

If you are a cornbread fan, you must try this version! It is delicious and goes great with just about any meal.

If you love cornbread, you must give our wonderful muffins a try! Made with a little bacon grease and delicious. They have been a family favorite for many many years.

❤️WHY WE LOVE THIS RECIPE

We love cornbread, so this is just another way of making one of our favorite dishes. It goes great with just about any dish, but we do love to enjoy it with a gravy-style recipe. It’s so good warm with lots of butter!

SWAPS

You can use regular sweet corn instead of shoepeg is you prefer. We like to make our cornbread with buttermilk. In our opinion, it just makes it much better. You can also switch up the cheese if you like, use colby jack or just sharp cheddar. This is a versatile recipe you can tweak to make your own.

⭐TIP

We make this in a 10 inch iron skillet, you can use a larger skillet but it will cook faster. You could also make this in a square pan (spray the pan) and adjust the cooking time. Also if you read the comments you will see that many people added hamburger for a great addition.

SERVE THIS WITH

Mexican Cornbread

Leigh Walkup

This mexican cornbread is delicious with any meal. We love it with soup in the winter! Easy to make and never any left. 

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course bread

Cuisine American, southern

• 1 1/4 cups self-rising cornmeal
• 1/4 cup self-rising flour
• 2 eggs
• 1 11 ounce can white shoepeg corn, drained (can use yellow corn)
• 1 4 ounce can diced green chili peppers, drained (can use 2 hot peppers of your choice)
• 1/2 cup finely chopped onion
• 1/2 cup green pepper chopped
• 1 cup buttermilk
• 1/4 teaspoon baking soda
• 1/2 cup Mexican style cheese shredded
• 4 tablespoon oil I used two tablespoons of bacon grease and two of Canola oil

• Mix together cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a large bowl. Fold in corn, green pepper, chile peppers, onion and cheese.

• Spray your skillet with cooking spray, then add oil and grease and heat for a minute or two in oven. Add cornbread mixture. Bake in preheated 400 degree oven for 35 to 40 minutes until top is nice and brown and done in center. Cut into wedge-shaped pieces, slather with butter.

Keyword mexican cornbread, skillet cornbread

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