Mexican Cornbread

Kathey Jo Hickey-Van Otten


I was born in Eastern Tennessee but also raised in Arizona/Utah. Loving Mexican food I expanded upon the regular cornbread recipe and made it more spicy, which is my flavor proference. Burned out the old taste buds in Mexico long ago! My family enjoy this a great deal and hope you feel the same.


★★★★★ 1 vote

15 Min
30 Min


  • 2 c
  • 1 c
    white flour
  • 1/2 c
  • 1 tsp
    sea/kosher salt
  • 1 tsp
    black pepper
  • 1/2
  • 2
    eggs, beaten
  • 1/2 c
    buttermilk, more or less as needed
  • 1/4 c
    chopped onions
  • 1/4 c
    chopped red peppers
  • 1/2 c
    chopped jalapenos, if don't like it hot, take out seeds
  • 1 can(s)
    kernel corn
  • 1 pkg
    taco seasoning

How to Make Mexican Cornbread


  1. Measure the flour out in bowl, add the dry ingredients as well as the taco seasoning, and mix well.
  2. Add the shortening and with a gloved hand, mix it into the dry ingredients until it is like grains of sand.
  3. Add the beaten eggs and mix into the dry ingredients. Mix it very well and add the corn, mix again. Toss in the chopped onions and mix thoroughly.
  4. Add the buttermilk a little at a time. It might take more or less. Do not want it thin, but more like a thick cake batter. Mix it very well and pour into a greased/or pam sprayed pan. Make sure the batter is evenly spread out over the whole pan.
  5. Place in preheated oven at 350 degree oven for about 30 minutes or until a knife when inserted will come out clean. Cut into squares and serve with chili, or soups. Add butter on top or slice it open to add the butter. Quite good and tasty.

Printable Recipe Card

About Mexican Cornbread

Course/Dish: Other Breads
Regional Style: Mexican
Dietary Needs: Vegetarian

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