The Best cast Iron skillet Mexican corn bread Recipe ever!
“Southern Bella Farmhouse Style”
Today, at the farmhouse, I am just a Southern momma trying to think about what to cook for dinner this week, and I’m thinkin’ one night, there will definitely be Mexican food on the menu…
Without a doubt, Mexican food is a staple here at the farmhouse! We love, love, love it! Did I mention that we love it? I think we could eat it every day! Whether it is tacos, enchiladas, burritos, or homemade guacamole (I will share this recipe later, in another post), my family is delighted when it is Mexican night!
One of our favorite side items is moist and delicious Mexican cornbread. With a hot bowl of chili or black beans, you just cannot beat the flavor and richness that this spicy, sweet bread imparts. Sometimes, we eat it in squares and sometimes we crumble it up into our chili bowl. We also love to top it with my homemade pepper jelly. But any way that we eat it, it is always a hit!
The recipe is surprisingly easy. Using a box cornbread mix (I use Jiffy brand) or you can use your favorite cornbread recipe with added sugar, jalapeno peppers, a canned veggie, and cheese you will make something that all your spicy food lovers will adore. You will feel like the “Queen Bee” or “Susie Homemaker” when you present this beautiful iron skillet full of bread at the dinner table. (If you don’t cook with cast iron skillets, oh my, you must! I have a blog post about cast iron cookery that you can read here)
Okay…so, it’s really good, and I think you should make it!
I am not going to ramble on and on, let’s just get to it.
So… here is the recipe.
I hope you will give it a try!
Southern Bella Farmhouse Mexican Cornbread
- 1 box of Jiffy Cornbread mix
- 1 egg
- ¼ cup of milk
- 1 cup of medium cheddar cheese (you could also use Mexican blend, Colby or Colby Jack)
- ¼ to 1/3 cup of jalapeno peppers (based on your heat tolerance, canned or fresh is based on preference)
- 2/3 cup canned creamed corn
- ½ stick melted butter
- 2-3 pieces of bacon, cooked crispy and crumbled (optional)
- Bacon drippings (optional)
First, you heat your oven to 400*.
Place 2 T. butter or bacon drippings (or both) in your iron skillet and place skillet in the oven. When you hear the fat begin to sizzle, take the skillet out of the oven. While your skillet is in the oven, in a large mixing bowl, stir together the cornbread mix, egg, milk, peppers, cheese, ( bacon) and creamed corn.
A little grass fed butter and some organic bacon drippings never hurt anyone!
Stir only until blended, being careful not to over-stir.
Pour the hot fat from your skillet into the cornbread mixture and stir in.
Then pour the batter back into the hot skillet and return to the oven. Bake for approximately 20 minutes. When cornbread is firm in the middle and edges are golden brown, it is ready.
Take out of the oven and brush with melted butter, top with a little extra grated cheese and serve piping hot!
We love to eat this with a spoon full of my homegrown, homemade jalapeno pepper jelly on top! (you can buy pepper jelly at most grocery stores but I really love my homemade the best, call me prejudiced)
It is so goo-ooo-oood, y’all!
I hope you will try this cornbread and be a “happy momma”, with a table full of happy family as a result. If they love Mexican food, chances are your family will adore it like mine does!
If you try it, please comment and let me know what you think. I would love to hear from you!
Sharon at Southern Bella Farmhouse