Skillet Mexican Cornbread

Course Bread
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 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


  1. Preheat oven to 350 degrees.
  2. Put a 10" round skillet in the oven to heat up while mixing the batter.
  3. 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.
  4. If you use a corn stick skillet bake for about 30 minutes or less.
  5. 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.