Looking for a new way to enjoy cornbread? How about my version of Skillet Mexican Cornbread? Quick and easy to make in the skillet.

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We love eating cornbread in our home. Actually, I really wasn’t much of a cornbread eater when I was younger. Until my mom started making Mexican Cornbread. Then my whole vision of cornbread changed. Forever.

Cornbread came to us from the Native Americans who used ground corn in so many of their meals. Cornbread is typically a Southern dish because corn is cheaper than flour to bake with. Many times you will see a hardcore cornbread lover pour molasses over their cornbread or mix it with buttermilk.

And here in the south, we love to make our cornbread in cast iron skillets. I take the skillet and heat it up in the oven while I am mixing up the batter. Take the skillet out of the oven, pour in a little bit of bacon grease or oil, and pour in the cornbread mixture. I love hearing that sizzle sound of the cornbread mixture hitting the hot oil. That really makes a nice crust.

Cornbread can be very dense and dry, but this recipe is moist with so many flavors going on.

My father loved his cornbread cooked in a corn stick skillet which made these really crunchy corn sticks. And that’s when I became a cornbread lover. I now use that same skillet to make my own cornsticks. One of my most prized possessions.

I love how they look like little tiny corn with a nice crunchy bottom.

And Mexican Corn Sticks and Cornbread go so well with Instant Pot White Beans and Chili recipes. They are also a nice addition to so many soup recipes.

When I make this recipe I will make one batch of cornsticks and the rest of the batter will go in the 10″ round skillet. Both bake at the same time taking out the cornsticks after about 30 minutes.

Skillet Mexican Cornbread

Looking for a new way to enjoy cornbread? How about my version of Skillet Mexican Cornbread. Quick and easy to make in the skillet.

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Course: Bread

Cuisine: American

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

INGREDIENTS

• 1.5 cups of self-rising cornmeal
• 1 cup of buttermilk
• 3 eggs
• 1/2 cup of cooking oil
• 1 cup of whole kernel corn
• 1/2 cup chopped onion
• 1 cup of grated cheddar cheese
• 1/2 cup chopped sweet pepper
• 1 tbsp of chopped hot jalapeno peppers
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• 1/4 tsp salt

INSTRUCTIONS

• Preheat oven to 350 degrees.
• Put a 10″ round skillet in the oven to heat up while mixing the batter.
• Mix all ingredients together. Take out the HOT cast iron skillet and pour in a couple tbsps of oil or bacon grease. Pour in batter and bake for 45 minutes until golden brown on top.
• If you use a corn stick skillet bake for about 30 minutes or less.
• TIPS: My oil of choice is canola oil for the skillet and the batter. The recipe calls for 1 cup of corn, I use a whole can of drained whole kernel corn.

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Tammy

I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!

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