Mexican Corn Bread

Guy Carr


I have served this several times and everyone loves it. For News Years Dinner I made regular and Mexican. The Mexican was completely gone when everyone had completed there meal

Add sugar to your taste, in the south we do not add sugar But I have noticed that the North wants 1/2 cup of sugar. Sacrilege to a southerner but what ever floats there boat.

( My wife is a New York Jew, what a combination New York Jew and a REDNECK)


★★★★★ 1 vote

10 Min
30 Min


  • 1 c
    self rising flour
  • 1 c
    self-rising buttermilk corn meal
  • 2
  • 1 can(s)
    small can of whole kernal corn
  • 1 c
    mexican blend shredded cheese or chedder
  • 2
    green onions chopped
  • 1 large
    jalapeno with seeds removed
  • ·
    buttermilk or sweet milk as needed
  • 1 Tbsp
    sugar for sweetness if needed

How to Make Mexican Corn Bread


  1. Preheat oven to 400 degrees. Add 1 Tablespoon of oil to Black Iron Skillet put in oven until hot enough to fry.
  2. Chop Onions and Peppers
  3. Mix Flour, Corn Meal, Corn, Cheese, and onions in large Bowl. Mix together
  4. Add Milk to a make an easy pour consistency. Add mix to hot skillet and bake for 30 minutes. Watch for top of bread to brown. When browning remove from stove. Flip bread over and place back in stove for 10 minutes. I take another large plate to flip bread with
  5. Remove from stove and cut into squares add butter to piece and eat. Make sure you have enough butter to run down your chin while eating.

Printable Recipe Card

About Mexican Corn Bread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern

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