• Dans Southern, Mexican Cornbread

    12 votes
    Dans Southern, Mexican Cornbread
    Prep: 10 min Cook: 30 min Servings: 8
    by Daniel Brock
    23 recipes
    This is my own recipe that had some influence from my brother with our love for the south and the southwest. Goes great with a nice juicy thanksgiving turkey on a cool day.


    • 1 1/2 c self-rising cornmeal
    • 1/2 c self-rising flour
    • 1/2 c sugar
    • 2 eggs
    • 1 1/3 c milk
    • 1/4 c oil
    • 1/2 c corn kernals
    • 2 jalapenos (diced)
    • 1/8 c onions (diced)
    • 1 lime (juiced)
    • 2 tbsp honey
    • 2 tbsp butter
    • One 8" or 9" cast-iron skillet


    1. 1. Preheat oven to 450°.
    2. 2. Soak corn and onions in the lime juice.
    3. 3. Put oil into skillet, being sure to coat entire inner surface of
    4. skillet, and then place skillet into warming oven. (This achieves 2
    5. goals: The oil is thinned prior to adding it to the batter, and the
    6. skillet is already hot when you add the complete mixture, ensuring a
    7. crisp outer edge.)
    8. 4. After 15 minutes strain corn and onion from lime juice.
    9. 5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
    10. 6. Making sure the skillet and oil are quite hot, but not smoking
    11. (about 5 minutes in the warming oven), steadily pour and stir in the
    12. hot oil into the rest of the batter. You want to stir as the oil is
    13. being poured, or you may risk burning the batter.
    14. 7. Pour the batter into the now hot pan. If you're lucky, it will
    15. spatter as it hits the hot iron.
    16. 8. After batter is in pan place into oven about 20-24 minutes. The top sould be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzel the honey over the top.
    17. 9. Allow the cornbread enough time to soak the honey and butter in befor serving.

    Similar Recipes


    • Beth Baity
      Beth Baity
      Sounds Great!
      • Teena Edwards
        Teena Edwards
        I love cornbread. Found this to be a wonderful twist to a classic recipe!
        • sam j
          sam j
          What an easy but the best cornbread recipe I have every tried, went well with the habanero chicken
          • joe bertram
            joe bertram
            Very moist and sweet
            • tim allen
              tim allen
              this tasted like my moms cornbread from when I was a child, but spicy 10 STARS
              • JBrock
                very good
                • A.L. Wiebe
                  A.L. Wiebe
                  I can never find self-rising flour, let alone self-rising cornmeal where I live. I have a formula for self-rising flour and wonder if it would work for the cornmeal?
                  For 3 cups:
                  3 cups all purpose flour
                  1 tsp. salt
                  1Tbsp. baking powder
                  What do you think?
                  • Sissy37
                    Cannot find self-rising cornmeal anywhere around Las Cruces, NM.


                    • Shirley
                      Dan, this really sounds great. My husband and I love Mexican cornbread. We cheat and use store mix and add some chopped jalapenos and some of the juice from the jalapenos as part of the liquid. Really great. But... I want to try this homemade cornbread. Made in the iron skillet is the ONLY way!
                      • Connie Mcmillan
                        Connie Mcmillan
                        Hi Daniel this sounds good, I saved it to my folder for future use.

                        Leave a review or comment