MEXICAN CORNBREAD
If you are a cornbread fan, you must try this version! It is delicious and goes great with just about any meal.
If you love cornbread, you must give our wonderful muffins a try! Made with a little bacon grease and delicious. They have been a family favorite for many many years.
❤️WHY WE LOVE THIS RECIPE
We love cornbread, so this is just another way of making one of our favorite dishes. It goes great with just about any dish, but we do love to enjoy it with a gravy-style recipe. It’s so good warm with lots of butter!
SWAPS
You can use regular sweet corn instead of shoepeg is you prefer. We like to make our cornbread with buttermilk. In our opinion, it just makes it much better. You can also switch up the cheese if you like, use colby jack or just sharp cheddar. This is a versatile recipe you can tweak to make your own.
Excellent Recipe!
My family loved it and it is a keeper! We used cheese that had taco seasoning and it was wonderful. ⭐⭐⭐⭐⭐
⭐TIP
We make this in a 10 inch iron skillet, you can use a larger skillet but it will cook faster. You could also make this in a square pan (spray the pan) and adjust the cooking time. Also if you read the comments you will see that many people added hamburger for a great addition.
SERVE THIS WITH
Mexican Cornbread
Ingredients
- 1 1/4 cups self-rising cornmeal
- 1/4 cup self-rising flour
- 2 eggs
- 1 11 ounce can white shoepeg corn, drained (can use yellow corn)
- 1 4 ounce can diced green chili peppers, drained (can use 2 hot peppers of your choice)
- 1/2 cup finely chopped onion
- 1/2 cup green pepper chopped
- 1 cup buttermilk
- 1/4 teaspoon baking soda
- 1/2 cup Mexican style cheese shredded
- 4 tablespoon oil I used two tablespoons of bacon grease and two of Canola oil
Instructions
- Mix together cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a large bowl. Fold in corn, green pepper, chile peppers, onion and cheese.
- Spray your skillet with cooking spray, then add oil and grease and heat for a minute or two in oven. Add cornbread mixture. Bake in preheated 400 degree oven for 35 to 40 minutes until top is nice and brown and done in center. Cut into wedge-shaped pieces, slather with butter.
Join 1000’s of others and subscribe today!
A lifestyle magazine that inspires you to create a life you love.. Discover the simple joys that fill our lives with gratitude and inspire a deeper connection to what truly matters.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Excellent Mexican Cornbread! My family loved it and it is a keeper!
In the hills of NC they just called it Pepper Cornbread. My Grandma added fresh hot peppers from the garden and corn she had canned. Served with pintos and green onions. Delicious!!
Love your recipes, keep it up!
Thank you!
I use 1/4 cup green bell pepper and 1/4 cup red bell pepper for a little color.
add some fresh fried ground meat to it and make it a mexican cornbread casserole..perfect one dish meal
I can’t get self rising cornmeal in Ontario, Canada either. Is there a substitute?
Linda, Try adding 1 1/2 teaspoons baking powder plus 1/2 teaspoon salt to 1 cup plain cornmeal to make 1 cup self-rising cornmeal. Hope this helps.
Thanks!
What size skillet?
It is just a medium sized iron skillet.
What is shoe peg corn and how does it differ from reg, corn. Sometimes these regional recipes are hard to follow.
It is just a canned white small kernel corn. You can get it at Walmart or Kroger here.
May I ask what brand of cornmeal do you use for this recipe? I have not been happy with any of the store bought cornmeal varieties in a long time. All of them seem to be fine ground and tasteless. I might have to start grinding my own.
I use Martha White, Janice.
i love the sound of your recipes, have not been able to try the c orn bread yet, cos in Canada (Saskatchewan) there is no such thing as self rising corn meal. Any ideas for a substitute??
I like this recipe, but I have one I call Mexican cornbread, but add hamburger, I layer the ingredients, onions, cheese, hamburger meat and jalapenos, no flour.It is very good.
I just love, LOVE you site and all your recipes!! Thank you and please keep up the awesome work!!!
I have also added browned hamburger meat to it (seasoned to ur taste). Makes for a full meal.
I’m sure this is GOOD! I’m just as sure that my eastern KY relatives would never understand this! hahahaha!
I LOVE EVERYONE OF YOUR RECIPES YOU POST!
Thank you so much Teresa! So happy you enjoy the recipes and happy to have you on my site.
I never use flour in my cornbread. I only use medium grind white cornmeal. One reason is that it is my grandmother’s recipe….the other reason is that I am gluten intolerant. So, if you buy a good meal that is made in a factory that doesn’t also produce flour….at least you can have decent cornbread. I hate the gluten free white bread..A nice piece of cornbread split and toasted makes a great substitute in the morning…….and it is good with some jelly on it….
It’s really good top off with pinto and salsa