Tex-Mex Cornbread

Tex-Mex Cornbread

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 servings
Nutrition Facts (per serving)
403 Calories
23g Fat
34g Carbs
15g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 403
% Daily Value*
Total Fat 23g 30%
Saturated Fat 8g 42%
Cholesterol 147mg 49%
Sodium 734mg 32%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Protein 15g
Calcium 363mg 28%
*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.)

This is a moist and delicious cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. Add more or less minced jalapeño to suit your taste. A cast-iron skillet makes the best crust, but a heavy baking pan could be used if necessary.


  • 1/4 cup canola oil plus 1 tablespoon for the skillet
  • 3 large eggs
  • 1 cup plus 2 tablespoons buttermilk, 9 ounces
  • 1 small can (8 ounces) cream-style corn, or about 1 cup
  • 1 tablespoon finely minced onion, red or yellow
  • 2 tablespoons finely minced jalapeño peppers
  • 1 1/2 cups stone-ground cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese

Steps to Make It

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

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

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

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

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

  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. Cut into wedges and serve.


  • A cast iron skillet will make the best crust, but a 9-inch baking pan can be substituted.
  • Use fresh jalapeño or canned, minced finely.