Mexican Cornbread

Mexican Cornbread

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Mary Lou Ivy


This cornbread is yummy with soups and beans! Adds a big punch to any meal. I make it in an iron skillet rubbed with bacon grease....yum!


★★★★★ 2 votes

20 Min
25 Min


  • 2
  • 1/4 c
    corn oil
  • 1 c
  • 1 1/2 c
    shredded cheddar cheese
  • 1 can(s)
    8 ounce cream-style corn
  • 1 Tbsp
    chopped onion
  • ·
    chopped jalapeno peppers,seeded
  • 1 c
    yellow cornmeal
  • 1/2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 3 tsp
    bacon bits

How to Make Mexican Cornbread


  1. Preheat oven to 350 and grease a cast iron skillet or 8 inch square baking dish.
  2. In a small bowl, beat eggs and mix in corn oil and buttermilk. Stir in cheese, creamed corn, onion, bacon bits and jalapenos. In another small bowl, whisk together cornmeal, flour, baking powder, soda and salt. Combine dry and wet mixtures and pour into prepared pans.

    Bake for 30 - 35 minutes until center is set. Slice in pie wedges and serve with butter.

Printable Recipe Card

About Mexican Cornbread

Course/Dish: Savory Breads
Main Ingredient: Dairy
Regional Style: Mexican
Other Tag: Quick & Easy

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