Skillet Mexican Cornbread

Skillet Mexican Cornbread Wedges
Diana Rattray
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 8 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
331 Calories
22g Fat
26g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 331
% Daily Value*
Total Fat 22g 29%
Saturated Fat 10g 48%
Cholesterol 82mg 27%
Sodium 565mg 25%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 8g
Vitamin C 6mg 29%
Calcium 225mg 17%
Iron 1mg 8%
Potassium 234mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mexican or Tex-Mex cornbread is always a hit. It is probably one of the most popular nontraditional, if not the most popular. The tasty cornbread pairs well with barbecue or grilled items such as ribs, chicken, or even grilled fish. It's also an excellent side dish with chili and bean dishes. Serve Mexican cornbread with your entrée and a crisp side salad or cooked greens.

This version is made super moist with cream-style corn and sour cream. The cheddar cheese adds flavor and more moisture to the cornbread. Pepper jack cheese or a Mexican blend of cheeses would be fabulous as well.

This recipe contains mild chile peppers which produce a mild cornbread. If you'd like to kick up the spiciness, you can add a few tablespoons of finely chopped fresh or canned jalapeño peppers along with the mild peppers.

These instructions tell how to make it in an 8-inch or 9-inch skillet that you can place in the oven. You can make it in a 9-inch-square baking dish or a round cake pan instead if you prefer, although it won't look as rustic as it would in the skillet.


  • Vegetable oil, to grease the skillet

  • 1 cup yellow cornmeal

  • 1/2 cup all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 2 large eggs

  • 1 cup sour cream

  • 1 (8-ounce) can cream-style corn

  • 1 (4-ounce) can green chile peppers, chopped, drained

  • 1/3 cup shortening, or unsalted butter, melted

  • 1 cup shredded cheddar cheese, or Mexican blend of cheeses

Steps to Make It

  1. Gather the ingredients.

    Mexican cornbread ingredients.
    Diana Rattray
  2. Heat the oven to 375 F.

  3. Brush an 8-inch or 9-inch skillet with vegetable oil; place it over medium heat on the stovetop or in the preheating oven while you prepare the cornbread batter. Alternatively, grease an 8-inch or 9-inch baking pan.

  4. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda; stir to blend. In another bowl, whisk the eggs with the sour cream, corn, and peppers. Add the melted shortening or butter and stir to blend.

    Combine the dry ingredients and wet ingredients.
    Diana Rattray
  5. Add the wet mixture to the dry ingredients along with the shredded cheese; stir until blended.

    Combine all ingredients in a bowl.
    Diana Rattray
  6. Spoon the batter into the hot skillet and spread evenly.

    Mexican cornbread ready to go into the oven.
    Diana Rattray
  7. Bake the cornbread in the preheated oven for about 35 minutes, or until nicely browned and a toothpick inserted into the center comes out clean.

    Baked Mexican cornbread in the skillet.
    Diana Rattray
  8. Cut the cornbread into wedges and enjoy!


  • Serve the cornbread wedges from the skillet for a cozy family-style presentation. 
  • Heating the oiled iron skillet before adding the batter makes for a crispier crust. The batter hits the hot oil and begins to cook immediately.


  • Just before the cornbread goes into the oven, arrange pickled jalapeño rings over the batter. Bake as directed.
  • For extra heat and flavor, use shredded pepper jack cheese or a Mexican blend instead of cheddar.
  • Instead of mixing all of the ingredients into the batter, make a layered cornbread. Leave the peppers and cheese out of the batter. Spread half of the batter in the skillet and top it with the peppers and cheese; spread the remaining batter over the cheese layer.