Mexican Cornbread

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Mexican Cornbread, a delightful twist on traditional cornbread that brings the vibrant flavors of Mexico to your table. This recipe combines the comforting texture of cornmeal with the savory goodness of diced onions, green peppers, and Mexi-corn. With a touch of spiciness from red pepper flakes and a generous amount of melted cheese, each bite is bursting with flavor. Baked to perfection in a sizzling cast iron skillet, this cornbread emerges golden brown and irresistibly delicious. Whether served as a side dish or enjoyed on its own, Mexican Cornbread is sure to add a zesty and satisfying element to your meals.


1 cup all-purpose flour
1 cup white cornmeal
1 egg
1/2 cup oil
1 cup buttermilk
1 can Mexi-corn, drained
1 medium onion, diced
1 medium green pepper, diced
1 cup shredded cheese
1/2 tsp red pepper flakes


Preheat the oven to 400°F (200°C). Place a cast iron skillet in the oven while it preheats.

In a large mixing bowl, combine the all-purpose flour and white cornmeal.

Add the egg, oil, and buttermilk to the bowl. Mix until well combined.

Stir in the drained Mexi-corn, diced onion, diced green pepper, shredded cheese, and red pepper flakes. Mix until all the ingredients are evenly distributed.

Carefully remove the hot skillet from the oven and melt 1 teaspoon of Crisco in it, swirling the skillet to coat the bottom and sides.

Pour the cornbread batter into the hot skillet, spreading it evenly.

Place the skillet back in the oven and bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the skillet from the oven and let the cornbread cool for a few minutes before serving.

Enjoy your delicious Mexican Cornbread!

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