Tex-Mex Cornbread

Tex-Mex Cornbread

This moist cornbread is nicely flavored with minced jalapeño peppers, shredded cheese, and cream-style corn. Serve it with beans, chili, or stew.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Put 1 tablespoon oil in a 10-inch cast-iron skillet and put it in the oven. Heat the oven to 425 F.
  2. Step 2

    In a large bowl, whisk the eggs with 1/4 cup oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.
  3. Step 3

    In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
  4. Step 4

    Carefully take the hot skillet out of the oven and set it on a metal rack. 
  5. Step 5

    Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan. 
  6. Step 6

    Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
  7. Step 7

    Cut into wedges and serve.