Mexican Cornbread

This is not the cornbread of your youth. Enjoy the flavor and the heat.

When I was growing up in the foothills of Wilkes County, North Carolina, we had cornbread at most meals.  Whether we were at home, my grandparents’ houses, or at my great-grandmother’s home, cornbread was a staple of my youth. I can clearly see my grandmother mixing cornbread batter with her fingers in a bowl.  She claimed that only with your fingers could you truly get the batter blended well.  To this day, I mix my batter by hand.

When I grew up, I fell in love with spicy food.  I also love to add flavor to my childhood favorites.  That is what I did with this cornbread recipe.

From start to finish, this recipe will take you about 30-40 minutes.

The corn adds moisture and a sweetness that balances the heat of the jalapenos.

2 cups White Lily Buttermilk Cornmeal
1 1/3 cups buttermilk
1/4 cup Canola oil
1 large egg — slightly beaten
3/4 cup shredded cheddar cheese
1/4 cup white onion — chopped finely
1/4 cup red bell pepper — finely chopped
1/8 – 1/4 cup jalapeno peppers — finely chopped
3/4 can of creamed corn
1 tsp coarse black pepper


Preheat oven to 450 degrees.
Spray a large cast-iron skillet with Pam.
Add a small amount of Canola oil to ensure the pan is well greased.
Place the cast iron skillet on the stove top on medium high.
Mix all ingredients together by hand until well blended.
Sprinkle cornmeal in the bottom of the hot skillet.
Pour cornbread mixture into hot skillet.
Immediately place in oven.
Cook for 20-30 minutes — depending on your skillet and stove.
Cool for five minutes.
Turn skillet over on a large plate to serve.

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3 Responses to Mexican Cornbread

  1. Pingback: Weekend Chili | Cooking by the Water

  2. Ali says:

    Ali 4 Star Rating: OMG, Heather shared this with me and it was sooooooo yummy! I love cornbread and I’ve never had any like this before! I will remember this one for sure!

  3. Pingback: Ma Ma Pendry’s Cabbage | Cooking by the Water

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