Mexican Cornbread Recipe
Recipe type: Cornbread
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
The Mexican cornbread recipe of the century that’s sure to please all that dare eat such amazing goodness. The use of the secret ingredient takes this cornbread recipe over to flavortown.
  • 24 oz cornbread mix (4 store-bought packages)
  • 3 Large Eggs
  • 3 to 4 Tbsps of Chorizo
  • 1 Cup of Half & Half
  • 1 Cup of Mexican Cheese blend (or your favorite cheese)
  • 1 Can / 14.75oz Sweet Creamed Corn
  • 8 to 10 green onions (Sliced Thin)
  1. Mix together cream corn, eggs and Half & half in a large bowl. In 3 stages mix the dry cornbread mix into the wet ingredients. Be sure to combine well and to remove any lumps.
  2. Using a cast iron skillet, place into a preheated oven at 425 degrees for a minimum of 5 minutes.
  3. Once out of the oven add a few tablespoon of oil like canola oil and coat the skillet. Remove leftover oil and discard. Pour in half of the cornbread batter and smooth out making one level layer. Add sliced green onion all over the cornbread layer, then add chorizo and cover with cheese.
  4. Add remaining cornbread batter and cover. Pat down the cornbread to remove any air pockets. Add one last layer of cheese. This will give it a nice presentation once out of the oven.
  5. Bake in a preheated over 425 degrees for about 20 minutes or until a toothpick will come out of the cornbread clean.
Recipe by Butter-n-Thyme's Kitchen at