Breads Side Dish

Mexican Cornbread Recipe

Spice up your cornbread with some flavorful pickled jalapeño.

24Bite Recipe: Mexican Cornbread by Christian Guzman

The secret to my flavorful Mexican cornbread is the pickled jalapeños rather than fresh, raw jalapeños.

You can get these in a “tamed” variety for less heat or go for the full heat. Your choice. Or, if you’re lucky enough to have some homemade pickled peppers in your pantry, give those a go. No matter which you choose, you’ll need to drain them well and dice them.

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24Bite Recipe: Mexican Cornbread by Christian Guzman via 123rf.com ©  Oksana Slepko

Mexican Cornbread Recipe

The secret to my flavorful Mexican cornbread is the pickled jalapeños.
5 from 1 vote
Print
Course: Breads, Side Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: Cheddar Cheese, Corn, Cornbread, Jalapeño, Pepper
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 pieces
Calories: 270kcal

Equipment

  • Iron Skillet (10")

Ingredients

  • 1 1/2 cups Self Rising Corn Meal
  • 4 teaspoons Sugar
  • 1/2 teaspoon Salt
  • 1 medium Onion finely chopped
  • 1/2 cup Pickled Jalapeños well drained and finely chopped
  • 3/4 cup Cheddar Cheese shredded
  • 1 8.25 oz Can Cream Style Corn
  • 1/4 cup plus 2 tablespoons Vegetable Oil
  • 1/2 cup Milk
  • 2 Eggs

Instructions

  • Place 10" iron skillet in oven and preheat both oven and skillet to 400°.
  • Reserving 2 tablespoons of oil, mix all remaining ingredients in medium bowl.
  • Remove skillet from oven and add 2 tablespoons of oil. Swirl around the bottom and sides of skillet as best as you can without spilling it. Be very careful. The skillet is very hot. Pour any excess oil in corn meal mixture and mix well.
  • Pour corn meal mixture into hot skillet and return to oven.
  • Bake for 35 minutes or until done.

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24Bite Recipe: Mexican Cornbread by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman