Mexican or Tex-Mex Cornbread is one of my favorite non-traditional cornbreads. This version is made super moist with cream-style corn and sour cream. The cheddar cheese adds flavor and more moisture to the cornbread. Pepper jack cheese or a Mexican blend of cheeses would be fabulous as well.
Add some chopped jalapeno for extra heat or top it with drained pickled jalapeno pepper rings just before you put it in the oven.
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup melted shortening
- 1 cup sour cream
- 1 small can (8 ounces) cream-style corn
- 2 eggs, beaten
- 1 cup shredded Cheddar cheese or Mexican blend of cheeses
- 1 can (4 ounces) chopped mild green chile peppers, drained
Heat the oven to 375°.
Grease an 8- or 9-inch skillet; place it over medium heat on the stovetop while you prepare the cornbread batter.
Combine the cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well.
Spoon half of the batter into the greased hot skillet. Sprinkle the batter with the cheese and chile peppers; cover with remaining batter.
Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned.
Tips and Variations
- Add chopped fresh or canned hot peppers instead of the chopped mild peppers.
- Use shredded pepper jack cheese or a Mexican blend instead of cheddar.
- Top the cornbread with pickled jalapeno pepper rings (drained).
You Might Also Like