Tex-Mex Cornbread

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/25/22
Tex-Mex Cornbread

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
293 Calories
16g Fat
29g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 293
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 21%
Cholesterol 85mg 28%
Sodium 731mg 32%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 10g
Vitamin C 3mg 17%
Calcium 222mg 17%
Iron 2mg 9%
Potassium 203mg 4%
*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.

Ingredients

  • 1 tablespoon canola oil

  • 3 large eggs

  • 1/4 cup canola oil

  • 1 1/8 cup (9 ounces) buttermilk

  • 1 (8-ounce) can cream-style corn, about 1 cup

  • 1 tablespoon 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 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 1/4 cup 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.

Tips

  • 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.