Tex-Mex Cornbread

Carolyn Haas


Another tasty recipe from The Food of Texas by Caroline Stuart. Cornbread goes so well with chile!


★★★★★ 3 votes

10 Min
1 Hr


  • 2
  • 4 Tbsp
    butter, melted
  • 8 1/2 oz
    can cream-style corn (or half of a regular 15 oz can is close enough)
  • 1 c
    sour cream
  • 1 c
    yellow cornmeal
  • 3
    jalapeño chiles, seeded and minced
  • 1/2 c
    chopped onion
  • 3 Tbsp
    chopped jarred pimento
  • 4 tsp
    baking powder
  • 3/4 tsp
  • 1 c
    shredded sharp cheddar cheese (4 oz)

How to Make Tex-Mex Cornbread


  1. Put a well-oiled 9-inch cast iron skillet into a cold oven and heat to 400ºF. Meanwhile, in a large bowl, combine the eggs and butter. Work together with fork. Stir in remaining ingredients until well mixed.
  2. Carefully remove hot skillet from oven and pour batter into hot skillet. Return the pan to the oven and bake until the cornbread is firm to the touch - about 1 hour or until crust is a deep golden brown. Cut into wedges; serve hot.

Printable Recipe Card

About Tex-Mex Cornbread

Course/Dish: Savory Breads
Main Ingredient: Vegetable
Regional Style: Southwestern

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