Mexican Cornbread
About This Recipe
“This recipe came from my husband’s grandmother. I had enjoyed it for years at her house and failed many attempts to replicate it. Finally, one day I just asked her for the recipe and she gladly shared it with me. She’s gone now, I’m so happy I got the recipe from her while I could.Hope you love it as much as we do.”
Ingredients
Directions
Reviews
“Love it, Love it! The only change I made was adding 1/2 cup of oil instead of 1 cup (was still moist). On my second batch I cut the recipe in half since I was only feeding 2 adults and 2 small children. The cornbread was delicious! Thanks for sharing this with us!”
“This is one of the best recipes I have found!!! Try it with buttermilk,too, it makes it even more moist!!! Thank you for sharing this!!! Itook this to our church to go with our Chili cook off and everyone loved them”
“I made this yesterday for our family dinner. We like lots of corn in our cornbread, I doubled the recipe and used 1 can of creamed and 1 can of whole corn with peppers.It was a big hit.Thanks for sharing the recipe.”
“Made this for mexican night with some friends, they loved it! Thanks for the great recipe.Micki”
“I made this today to accompany a pot of pintos (recipe 146549) The cornbread was delicious and worked very well with the beans. I made one substitution – wanting to fully utilize the canned chipotles used in the beans, I just minced three of them and added them to the cornbread batter in lieu of the jalapenos. I don’t know if it affected the taste all that much but, nevertheless, it was still very good cornbread and I didn’t have any complaints. The full recipe does make a lot of bread for two people so I will probably cut it by 1/2 or 2/3 the next time. Jenny, thanks for posting this – a new favorite! And to all of you who do not have a castiron skillet — get one! It has many, many uses, but nothing makes better cornbread! I put the akillet and oil in the oven while preheating. When the oven has reached at least 425F, remove the skillet to a top burner and heat until the oil begins to smoke. Remove from the heat, add the batter (listen to it sizzle), bake, and you will have the crunchiest crusted cornbread that can be eaten alone – but a thick slice of sweet onion makes it even better. Cornbread and onion! Try it – you’ll like it!!!”
“Absolutely LOVE, LOVE, LOVE this recipe. Everyone that I’ve fixed this delectible bread, friends and family alike, always request that I make this whenever we have a special occasion. Plus, gotta make some for me and the hubby….can never get enough of good nummy things. “
“I was looking forward to a good chili with cornbread on a very cold night…this was not it. It tasted too cornmealy. It was too oily and we could not taste anything over the corn meal. Very disappointed. Will definitely not make again. “
“WOW!The flavour of this cornbread is AWESOME!!!!The only thing I changed was in the oil.I cut the amount of oil in half, and it was still unbelieveably tasty!!Thanks for sharing!”
“I made this to serve with homemade brunswick stew.I will no longer make plain cornbread!It is so very very good!My family of five loved it!I plan on sharing it with my extended family members!WOW!I feel like I’ve made a great discovery!I made muffins because I have misplaced my iron skillet.It was great!!!!”
“I scaled this recipe down to about half since there were only three of us but it was delicious and we all agreed.Thanks for posting it!”
“This is the exact same recipe that I use too, and it is wonderful and so moist, so I’m going to go ahead & rate it.It goes great with chili or soup, or really, just by itself!”