Mexican or Tex-Mex Cornbread is one of my favorite non-traditional cornbreads. It pairs well with barbecue or grilled items such as ribs, chicken, or even grilled fish. It's also an excellent side dish with chili. Serve it with your entree and a crisp side salad or cooked greens.
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.
This recipe produces a mild cornbread. If you'd like to kick up the spice, you can add some chopped jalapeno for extra heat or top it with drained pickled jalapeno pepper rings just before you put it in the oven.
These instructions tell how to make it in an 8-inch or 9-inch skillet that you can place in the oven. You can make it in a 9-inch square baking dish or a round cake pan instead if you prefer, although it won't look as rustic as it would in the skillet.
- 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 F.
- 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 the melted shortening
- Add the 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 the cornbread at 375 F for 35 to 40 minutes, until nicely browned and a toothpick inserted into it comes out clean.
You can serve the cornbread in the skillet for a cozy family-style presentation.
Tips and Variations for Mexican Cornbread
- Add chopped fresh or canned hot peppers instead of the chopped mild peppers to make it hotter to your taste.
- Use shredded pepper jack cheese or a Mexican blend instead of cheddar.
- Top the cornbread with pickled jalapeno pepper rings (drained).
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