Mama’s Mexican Cornbread


Most families I know make a version of this deliciously moist and decadent cornbread. Studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers, whenever I make this, I can happily eat two pieces of it, hot from the oven, and nothing else (I wonder if I could fit another comma into that sentence?). Even my husband, who really doesn’t care for cornbread unless it’s sweet, comes running whenever I make this. My son’s only complaint is that I don’t cut the pieces bigger so he doesn’t have to keep coming back. Needless to say, when I make this for supper, there usually isn’t any of it left by the time we sit down to the table unless I am really good at hiding it and running folks out of the kitchen!

This is one of those things that sometimes, I just find myself needing. We all have needs, and I count myself blessed that one of mine can be satisfied with cornbread.

Ruh Roh Shaggy! I think Christy is about to get out her soap box again so hang on!

You know what else we need? We need a lot less television that tries to shock folks and lower the bar of dignity and more television that seeks to encourage and lift people up. I have yet to meet someone who would mind being encouraged a little more.

We need more Little House on the Prairie and less flavor du jour in reality tv. We need less gossip and more integrity. We need more hot dogs in the park and less red carpet galas. As much as we as a people worry about ingesting artificial dyes, preservaties, and chemicals, we need to be equally worried about ingesting negativity, hate, judgement, maliciousness, and arrogance.

We need more time spent at the knee of our elders listening to them and absorbing their wisdom. We really need more wisdom. And while I’m at it, I think we need more hen houses so kids can gather eggs in the morning, more time outside feeding our spirit, and more blue jeans and flannel shirts. We need more phone calls with our Mamas, and family road trips, and handwritten letters.

We need the good people among us to stand up, stand out, and speak louder. Because you are a rock for so many around you. You’re holding it together, setting the example, and caring for those around you in a culture that continually tells you to forsake them and put yourself first. We need more of you.

And you, my dear friend, need this cornbread. Because it’s good and I love ya. ~end rant~

Let’s get cookin’!


 You’ll need: Cream style corn, vegetable oil, egg, self rising corn meal mix, a little bit of sugar, chopped onion, shredded cheese, diced jalapeno, milk, and salt. 

A note about my cheese: Some of you might recognize this brand as being the house brand of Dollar General. If so, give me five shopping buddy! I get a lot of quick trips in to DG when I’m looking for a few things but you could easily shop for full on groceries there most days and hey, look at the package, it’s FANCY! Wow, it just gets better :) In my post for Tex Mex Lasagna, I talked about the virtues of shredding your own cheese and all of that still applies and is good and yadda yadda yadda. But that doesn’t mean I always do it.

P.S. I buy organic milk because it stays good for twice as long as regular milk :)

To everyone who likes sugar in their cornbread:  isn’t this a great recipe? I knew y’all would like it! ~smiles brightly~ Sweet cornbread is AWEsome with a capital “AWE”! GOOO SWEET CORNBREAD!

Now to everyone who wasn’t raised on sweet cornbread: Oh I know this feels so wrong. I know it, I know it, I know it. Cornbread isn’t supposed to be sweet. T’ain’t fittin’ and I know that. Believe me, I know that. I’m married to a man who thinks it is supposed to be sweet. But I overlook these issues with him because goodness knows he’s done his fair share of overlooking issues with me. But, this is my Mama’s recipe and the sugar is just a scant amount and it really works well with the heat of the jalapeños. It won’t end up tasting sweet in this particular recipe so just bite the bullet and do what Mama tells you to do :)

Check out my new salt crock!

Isn’t this the neatest thing? My friend, Toni, got me this jar for Christmas. It is intended as a honey jar but the little hand carved wooden teaspoon that comes with it. Toni had one that she used for a salt crock on the back of her stove and I just oohed and ahhed over it so she got me one, too! It is handy as can be! I have sea salt in mine right now and it’s just great to keep on hand for recipes and cooking. This came from the Old Mill Pottery store in Pigeon Forge, Tennessee.

In a large mixing bowl, place all ingredients.

Wait, some are missing from this photo…scroll down.

There we go! now we have an all skate :)

Did you ever roller skate in the old days? We used to love to do that. Since I’ve gotten older, it’s amazing how “I hope I don’t fall and embarass myself” has turned into “I’d better not fall because if I do I’ll break something…” 

Stir all of that up pretty good with a spoon.

Now this is a cast iron skillet that I’ve had heating in the oven while it preheats.

Pour about a tablespoon or so of vegetable oil in it and swirl it around a good bit.

Like this.

Pour in your batter and bake at 350 for 30-40 minutes, or until all golden and  prettified :)

Like so.

See? Now if someone can’t see the beauty in that, you need to send them to a restaurant for their supper instead of your house. Either fast food or one of those uppity ones where everything on the menu has a title a paragraph long.

Turn that out onto a large plate.

Stand aside because when the family catches a whiff it might spark a stampede!


Note about baking this in an alternative to Cast Iron: You can make this in an 8 or 9 inch cake pan if you prefer for whatever reason. Of course it’s  traditionally made in cast iron but it will turn out just fine if you make it in a cake pan or even an 8×8 square baking dish. Just go with whatever cranks yer tractor :)

Mexican Cornbread
  • 1 + ½ cups self rising corn meal mix (white or yellow)
  • 1+ ½ tablespoons sugar
  • ½ teaspoon salt
  • ¾ cup shredded cheddar cheese (mild, medium, or sharp)
  • ½ cup vegetable oil
  • ½ cup chopped onion
  • 1 tablespoon diced jalapeño, seeds removed
  • ¾ cup milk
  • 1 egg
  • ½ cup canned cream style corn*
  1. Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
  2. In a large bowl, mix together all ingredients.
  3. Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
  4. Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.
*Mama and I take the remaining cream corn and put it in a zipper seal bag to freeze. Next time you make corn bread just lay it out for about half an hour before you need it to thaw.

This cornbread is so good you might want to make a meal of bread alone! However, you can also try serving this with:


Chicken Stew

Senate Bean Soup


How to become a positive person in three easy steps:
1. Think about the next thing you say before you say it.
2. Make it positive.
3. Repeat. :)

~Christy Jordan


Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox


  1. Barbara Wilbanks says

    Got to try this cornbread, looks delicious!! This is cooked at lower temp and longer than regular cornbread, is that because of all the extra ingredients? Also, you have the same Corelle dishes (green vine trim) that I have, had mine forever!! Love all your recipes!!

  2. Lisa Howard says

    Good Morning Sweetie! I’m so glad that you’re on the mend! Hey….I was wondering… you suppose it would hurt the taste too much to leave the jalapeno out? My tummy doesn’t tolerate them very well anymore :-(. Love, love, love, your pages/recipes/books!

  3. Gail Latham says

    I just can not bring myself to put sugar in cornbread!! I am going to make this recipe, but without the sugar and the jalapenos will just have to have more bite!! So happy that you are mending nicely. Saw you on QVC Sunday and bought your new book. You looked very pretty!!

  4. Kdoodle says

    I can’t wait to try this cornbread,Christy. Since I love plain cornbread and eat it by itself right out of the oven, I better double this recipe so we’ll have enough. I agree 99% with your rant (1% deducted for flannel shirts. Ha!) So sorry I missed you on Sunday, darnit.

  5. says

    Appreciating the commitment you put into your
    blog and detailed information you present. It’s nice to come
    across a blog every once in a while that isn’t the same unwanted rehashed material.
    Fantastic read! I’ve saved your site and I’m including your
    RSS feeds to my Google account.

  6. Michael Kolker says

    I made this for the first time last night for a chili party at work and it was perfect. Everyone loved it and I was pretty proud. I’m not usually very good at baking things, but this came out perfect , looked just like the photo and was delicious. Thanks Christy

  7. Latrice Davis says

    I made this for the first time today, very good recipe, I made it in the square pan and used Mexican four cheese and lily white buttermilk corn meal and added several drops of yellow food color to turn the white corn meal yellow. I will be making again. Thank you!

  8. Brenda Caldwell says

    Thanks for the recipe, Christy, it was one of my mom’s favorites, but I needed a copy like this! Also, thank you for your email newsletter today. I don’t know if you realize just how much you inspire us…It seems you always come up with little lessons and inspirations relating to just what is going on in our lives at just the right time. Also, I’m glad to see that cornbread can make you happy :) You are a girl after my own heart…Biscuits make me happy too, Lol!

  9. Greg says

    Yours sounds better than my Mexican cornbread. I use diced green chillies instead of diced jalapeño and whole kernel corn. Next time I’m going to try it your way. Like you I love to cook when I have time. I also love to slow smoke different types of meat.

  10. Winnie Mom says

    Your recipe is very similar to mine. Since some of the family doesn’t like corn (I just can’t imagine that) I don’t put that in and use light sour cream instead. Also omitting the sugar. I have been using a round silicone pan for years and turns out perfect every time. I add 1 – 2 cups cheese and 2 eggs. Guess you could change it up almost any way you chose. Delicious nevertheless. so good with greens, soups and of course good old southern veggies. Looking forward to another great year of recipes from Southern Plate.

  11. says

    Hello Christy, I am so proud of you! I was looking at my Taste of the South mag and there you were in the cast iron addition !! Kudos and congrats! I loved the recipes and always like to see you in my magazines. I love my old Wagner cast iron skillets. I could not make corn bread without them. Lord only knows how old they are. I have had them now for about the 4th or 5th generation. I will give mine to my daughter and so on. I love cornbread too, I always eat the first piece right out of the can’t seem to help myself. When we grew up my Grandfather always had cornbread in a glass of milk before bed. I loved spending the summers with him. He would get up early to plow the fields with that old mule and it was so hot. Those were my most special memories.

  12. giles love says

    can this recipe be cooked on top of stove or on a camp fire/I dont like baked corn bread or real thick corn bread. A lot of times when we cook corn bread we dont have a oven around,its a spare of the moment thing…..thank you.

  13. Grace says

    I don’t have self- rising corn meal, what do Add to regular corn meal. Actually, I’ve got those little boxes of Jiff corn muffin / bread mix, too. do I add baking powder, how much? Thanks, Christy,
    P.s. Plan to leave out the chili , but will try the sugar.

  14. Debbie says

    Love your soapbox talks.I feel like I am sitting around with family when I read your page. All my family come from North Alabama.I see so much similarity in your recipes to ours.I have been eating cornbread like this since I was a young girl,that is more years than I care to tell.My mom would make it and if we had leftovers ,I would have some for breakfast the next morning.I so enjoy seeing what you post everyday.

  15. Tracy says

    Just have to say that I’ve made this several times now and we just can’t seem to get enough of it! My sweetheart doesn’t care for cornbread either but he kept going back and going back until he pretty much ate the whole thing by himself…I think I got 1 piece! LOL Many thanks!

  16. Christi says

    How funny! I learned how to make cornbread from scratch as a little girl. I have my perfect iron skillet that doesn’t get used for anything else! I haven’t made Mexican cornbread in years, and was looking for a reminder. He funny thing is that I also keep my salt (sea or kosher) In a little “pinch pot” on the back of the stove…for the same place! I have a little collection going from the old mill that I have been adding to for years :)

  17. Martie Hammond says

    Bought your cookbook yesterday,subscribe to your magazine and read all your post.
    Question…back in 1972 a friend gave me a recipe for brownies,made with Nestles Quik,also for the icing. Lost mine,I have even contacted Nestle,s but they were at a loss. Ever run across one like that?…….God Bless you,

  18. Peggy Barnett says

    I have made very similar to that and I have used the corn and chopped chilies but never the cheeses or onions. I am also happy to see I am not the only one who makes it their cast iron skillet This is making me crave some nice hot corn bread.

  19. Elizabeth (Liz) says

    Hi Christy. spending lots of time in the country ( north carolina) I ate plenty of corn bread and still do. I use my iron skillet and iron pot almost all the time. My grandpa would crumble corn bread in a bowl of buttermilk, it was so good. I make your recipe every other week.Thanks and AMEN,God bless. Liz

  20. Judy Clevenger says

    Christy, in the first picture of all the ingredients what is in the jar on the right. It is something red but I can’t match it up with the ingredients you listed. Just curious.


Leave a Comment

Your email address will not be published. Required fields are marked *