Old Fashioned Mexican Cornbread

Susan Feliciano


Spend some time looking for the right product to make this with. It is not cornmeal mix or cornbread mix, such as Aunt Jemimah. It is just plain, self-rising cornmeal, and I usually get mine from a specialty store, but I can occasionally find it in the grocery store. It will have only cornmeal and leavening in it (baking powder and salt). No flour, no sugar, etc.
The recipe will turn out fine with other cornbread mixes, but it won't be this authentic.

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10 Min
25 Min


2 Tbsp
bacon grease
1 1/4 c
self-rising cornmeal
3/4 c
sour milk or buttermilk
1 c
white shoepeg corn kernels, well drained
4 oz
chopped green chilies, drained
1 to 2 small
chopped fresh jalapeño peppers (optional)
1 c
grated monterey jack cheese


1Place the bacon grease in the bottom of a well-seasoned 9” or 10”cast iron skillet. Preheat it at 425°F for 10 minutes. Meanwhile, mix up batter:
Stir together cornmeal, egg, milk, corn, chilies, jalapeños, and cheese to a thin batter. Use more milk if necessary to produce a batter thinner than cake batter.
2When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 25 minutes, until nicely browned. Cut into wedges. Serve immediately with lots of butter.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Bread
Regional Style: Mexican
Dietary Needs: Wheat Free
Other Tags: Quick & Easy, Heirloom