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Easy Mexican Corn Bread

Categories: Breads, Cornbread

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This corn bread is best made in a cast iron skillet for an authentic taste of corn, jalapeno and Colby Jack cheese.


  • 1 1/4 c. all-purpose flour
  • 3/4 c. yellow corn meal
  • 1/4 c. sugar
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1 c. milk
  • 1/3 c. jalapeno peppers (mild or hot), sliced sliced, optional
  • 1/4 c. vegetable oil plus 1 Tbsp
  • 1 lg. eggs beaten
  • 1 can mexicorn (11 oz)
  • 1 1/2 c. colby jack cheese grated
  • 4 oz. cream cheese


Preheat oven to 400 F. Grease a 9-inch cast iron skillet using 1 tbsp vegetable oil and sprinkle with 1 tsp corn meal. Place in oven as it heats.

In a large bowl, combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Add mexicorn, 1 cup grated cheese and peppers (if desired), mix. Pour batter into prepared skillet. Cut cream cheese into 1/4 to 1/4 inch cubes and place into batter in skillet. Cover cream cheese with batter, smoothing top with spoon.
Bake in 400 F oven for 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean. Sprinkle top with 1/2 cup grated cheese, allowing it to melt. Serve warm.