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+ servings
Traditional Mexican Cornbread

Mexican Cornbread Recipe

Steven Pennington
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.
4 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Cast Iron Skillet Pre-Heating 10 mins
Total Time 35 mins
Course Side Dish
Cuisine Mexican
Servings 10 people
Calories 271.1 kcal

Suggested Equipment

Cast Iron Skillet

Ingredients
  

Cornbread From Scratch

  • 1 tablespoon Bacon Drippings
  • 2 cups Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 3 large Eggs
  • ½ stick Butter / melted
  • 1 ⅓ cups Whole Milk
  • 1 Tablespoon Sugar
  • 2 teaspoons Baking Powder
  • 1 ½ teaspoons Kosher Salt
  • 2 Tablespoons Vegetable Oil
  • ½ can Sweet Creamed Corn / add more if you think your consistency needs it

PrePackage Cornbread Recipe

  • 24 oz Cornbread Mix / 4 Store-bought packages
  • 1 Tablespoon Bacon Grease / room temperature
  • 3 large Eggs
  • 1 ⅓ cup Half & Half
  • 1 can Sweet Creamed Corn / 14.75oz size

Special Select Ingredients

  • 1 cup Mexican Cheese Blend / Or your favorite cheese
  • 4 Tablespoons Chorizo
  • 4 Green Onions / Sliced Thin

Instructions
 

The Mixing Order

  • Mix together the cream corn, eggs, and half & half in a large bowl. Do it in 3 stages, mix in the dry cornbread mix/ingredients with the wet ingredients.
    Be sure to combine well and to remove any lumps.
  • Using a cast-iron skillet, place a skillet into a preheated oven at 425 degrees for 10 minutes.
  • Once out of the oven add a few tablespoons 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 the Mexican cheese blend.
    Make sure the chorizo is spread out evenly, like special pockets of deliciousness. Don't overdo it.
  • Add remaining cornbread batter and cover. Pat down the cornbread to remove any air pockets with a spatula. Add one last layer of cheese. This will give a nice presentation layer once out of the oven.
  • Bake at 425 degrees for about 20 minutes or until a toothpick will come out of the cornbread cleanly.

Video

VIDEO: Mexican Cornbread

Notes

Cornbread Recipe From Scratch
  • 1 tablespoon bacon grease or butter
  • 2 cups yellow cornmeal
  •  1 cup all-purpose flour
  • 1  tablespoon sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoon kosher salt
  • 3 large eggs
  • 1 can sweet cream corn
  • 1 cup milk
  • ⅓ cup vegetable oil

Nutrition

Serving: 1sliceCalories: 271.1kcalCarbohydrates: 17.2gProtein: 4.6gFat: 7.4gSaturated Fat: 2.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3.1gCholesterol: 37.8mgSodium: 137.9mgPotassium: 41mgFiber: 5gSugar: 6.7gVitamin A: 194IUVitamin C: 0.7mgCalcium: 125mgIron: 2mg
Keyword Authentic Mexican Cornbread, Mexican Cornbread, Traditional Mexican Cornbread Recipe
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