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Mexican Corn Bread

Mexican Corn Bread is a delicious combination of corn bread with jalapenos, creamed corn, cheese and sweet peppers.  This is best baked in a cast iron frying pan; however, it can be baked in a regular 9x13 pan if you don't have a cast iron pan.

We love to eat this with chili, vegetable soup or serve alongside pinto beans and collard greens. It will not disappoint!


2 1/2 cups corn meal mix

3 eggs

1/2 cup sour cream

1  - 15 oz can creamed corn (make sure it is creamed corn, not shoepeg)

2 fresh jalapenos, chopped (remove seeds and veins if you prefer a milder taste)

1/2 cup chopped red or orange pepper

1/2 tsp salt

 3/4 cup shredded sharp cheddar (white or yellow is fine; however, the sharper, the better)

1 1/2 cups buttermilk (whole buttermilk)

1/2 cup oil


  1. Combine all wet ingredients and mix well with a whisk.

  2. Add corn meal and salt and mix well.

  3. Add cheese and stir to combine.

  4. Preheat a cast iron pan with 2 tablespoons of oil on top of the stove until the oil is hot.

  5. Add the mixture to the hot pan.

  6. Bake in a preheated 350 degree oven for about 30 minutes or until a toothpick inserted in the center comes out clean.

Note: If you are using a regular 9x13 pan, there is no need to preheat the pan.  Just make sure the pan is coated well with spray or shortening to avoid sticking.

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