Mexican Corn Bread Recipe
This Mexican corn bread is a skillet-style cornbread made moist with creamed corn, layered with sharp cheddar, and kicked up with jalapeños.
It’s a perfect side for chili, BBQ, tacos, or hearty soups—and it slices best after a short cool-down.
Mexican Corn Bread
Ingredients
- 1 cup yellow cornmeal
- 1 cup cream-style corn
- 1/3 cup shortening
- 2 eggs
- 2/3 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sharp cheddar cheese, grated
- 1 small can dark green jalapeño peppers (or 3 fresh jalapeños), finely chopped
Instructions
- Preheat oven to 375°F. Heat a skillet and grease it well.
- Mix cornmeal, cream-style corn, shortening, eggs, buttermilk, baking soda, and salt until combined.
- Pour half the batter into the hot, greased skillet.
- Top with grated cheddar and chopped jalapeños.
- Pour remaining batter over the top.
- Bake 30–40 minutes, until golden and set. Cool briefly before slicing.
Total Cook Time: 30–40 minutes
Equipment: skillet + oven
Servings: about 6
Mexican Corn Bread FAQ
Why bake Mexican cornbread in a hot skillet?
A hot, greased skillet helps create a crisp, browned crust on the bottom and edges while keeping the inside moist.
Can I make this less spicy?
Yes. Use fewer jalapeños, remove seeds, or substitute mild green chiles for a gentler heat.
Can I use a baking dish instead of a skillet?
Usually yes, but the crust may be softer. Grease the dish well and bake until set and golden.
How do I know when it’s done?
It’s done when the top is golden and a toothpick inserted near the center comes out clean (or with a few moist crumbs).