Most families I know make a version of this deliciously moist and decadent cornbread known to us as Mama’s Mexican 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 Mama’s Mexican Cornbread 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 some of Mama’s Mexican 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 Mexican Cornbread 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.
Pour in your batter and bake at 350 for 30-40 minutes, or until all golden and prettified 🙂
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 🙂
- 1 + 1/2 cups self rising corn meal mix white or yellow
- 1 + 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup shredded cheddar cheese mild, medium, or sharp
- 1/2 cup vegetable oil
- 1/2 cup chopped onion
- 1 tablespoon diced jalapeño seeds removed
- 3/4 cup milk
- 1 egg
- 1/2 cup canned cream style corn*
- Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
- In a large bowl, mix together all ingredients.
- 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).
- 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:
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. 🙂