Mexican Skillet Cornbread Recipe

Name: Mexican Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil (can use more); 1 medium onion, chopped; 1 tablespoon fresh minced garlic (or to taste); 1 bell pepper (red or green seeded and chopped); 1 jalapeno pepper, seeded and finely chopped; 1 (15 ounce) can corn kernels, drained; 1 1/2 cups cornmeal mix (use the packaged store-bought); 1 teaspoon sugar; 1/2 teaspoon cumin; 1 cup Mexican blend cheese (or use old cheddar); 2 large eggs; 1 cup buttermilk; 1/4 cup vegetable oil

Servings: persons

3 tablespoons vegetable oil (can use more)
1 medium onion, chopped
1 tablespoon fresh minced garlic (or to taste)
1 bell pepper (red or green seeded and chopped)
1 jalapeno pepper, seeded and finely chopped
1 (15 ounce) can corn kernels, drained
1 1/2 cups cornmeal mix (use the packaged store-bought)
1 teaspoon sugar
1/2 teaspoon cumin
1 cup Mexican blend cheese (or use old cheddar)
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil

1
Set oven to 400 degrees.
2
Prepare a 9-inch cast-iron skillet.
3
In a non-stick skillet heat about 3 tablespoons oil over medium heat.
4
Add in onion, garlic, red bell pepper, jalapeno pepper and corn kernels; saute for about 4 minutes, remove from heat and cool.
5
In a bowl stir together the cornmeal mix, sugar, cumin, shredded cheese, eggs, buttermilk and 1/4 cup oil; mix well to combine.
6
Add in the onion mixture to the cornmeal mixture; stir to combine well.
7
Heat about 2 tablespoons oil in the cast iron skillet in a 400 degree oven for 10 minutes, then quickly pour the cornmeal mix into skillet, smoothing out with a spoon to the edges of the skillet.
8
Bake for about 25-30 minutes or until done.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil (can use more), 1 medium onion, chopped, 1 tablespoon fresh minced garlic (or to taste), 1 bell pepper (red or green seeded and chopped), and more.

Yes, Mexican Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Skillet Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions