Mexican Cornbread

If there's one thing that instantly takes me back to my grandmother's kitchen, it's Mexican Cornbread. This is her recipe that she perfected over the years. She would make this with almost anything - chicken, pork, casseroles, anything. My grandfather was one of those guys who wanted bread with every meal. This was my favorite!! Somehow my grandmother's cornbread always came out thin and crispy. Mine was fluffy, but moist, spicy, and delicious!!

Mexican Cornbread:
1 1/2 cup cornmeal
1 small can cream style corn
2/3 cup oil pour some in skillet
2 eggs
6 or more jalapeno ringlets chopped
1 cup cheddar cheese
1 cup buttermilk (or milk) or more if mixture gets too thick -- (I used regular milk)
Cast Iron Skillet

1. Preheat oven to 425 degrees
2. Mix all ingredients -- the mixture should be thin and runny like cake batter
3. When oven gets to 250 degrees put skillet in to get hot
4. Bake 20- 30 minutes or until the top is golden brown

For some reason, mine stuck to the bottom a little bit, so it broke apart.


Anonymous said...

I guess I didn't realize that you were Hispanic. Did your grandfather grind his own meal too?

Kyle + Jason said...


Annie said...

Kyle--Whassup? so happy to get your comment. Love your blog, recipes look delicious. I am also feeding a hungry and picky eater. Adrian just happens to not like peppers or onions or celery, and really--can you make good recipes without peppers, onions, or celery?

Kyle + Jason said...

Annie - you've got your hands full. Every recipe I have calls for those things. You'll have to start hiding it in his food or just tell him those little green things are "candy."

Kyle + Jason said...

I love candy.