Mexican Cornbread with Creamed Corn

Square overhead photo of a cast iron skillet with Mexican corn bread.

Mexican Cornbread with Creamed Corn

Mexican Cornbread brings together a golden, crispy crust and a soft, flavorful center filled with creamed corn and green chilies. Made in a cast iron skillet, it’s an easy, no-fuss recipe that adds a special touch to any meal.

Course bread, Side Dish

Cuisine American, Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 238kcal

Author Wendy Polisi

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk
¼ cup honey
2 large eggs
6 tablespoons butter melted and cooled (plus more to grease the skillet)
½ cup canned cream corn
1 cup grated cheddar cheese
2 ounces chopped green chili peppers drained (½ can)
3 green onions sliced thin

US Customary - Metric

Instructions

Preheat the oven to 400°F. Grease a cast iron skillet very generously with butter.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
In a large measuring cup, whisk together the buttermilk, honey, eggs, and butter. Add the creamed corn and stir to combine.
Add the buttermilk mixture to the dry ingredients and stir until just combined.
Stir in the cheese, green chili peppers, and green onions.
Transfer to the prepared skillet.
Bake for 28 to 33 minutes, covering at the end if it starts to get too brown, or until a toothpick comes out clean.

Notes

Storage

Store in plastic wrap at room temperature for up to two days. I don't recommend refrigerating bread, because it dries out.

For longer storage, freeze in an airtight container. I recommend wrapping with waxed paper to avoid freezer burn.

Nutrition