Spicy Mexican Style Cornbread

This is a delicious, moist and spicy Mexican cornbread Recipe. It is great for breakfast, a snack, or an accompaniment to any meal, like chili or stew. You can turn the spice up or down, per your preference.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Mexican
Servings 8


  • Cast Iron Skillet
  • Oven


  • 1 Cup Papa Tom's Stone Ground Yellow Corn Meal
  • 1 Cup All Purpose Flour
  • 1 tsp Salt
  • 2 tbsp Sugar (and/or 1 Tbs Honey)
  • 1 tbsp Baking Powder
  • 1 Cup Buttermilk
  • 1 Egg - At room temperature
  • 1 can Cream Style Corn
  • 1/4 Cup Bacon Drippings (melted), or 1/4 Cup Vegetable Oil
  • 1/2 Cup Shredded Cheddar Cheese (or cheese of your choice)
  • Dash or two of Hot Sauce
  • 3 tbsp Chopped Jalapeno (I used jarred jalapenos)
  • 1/4 Cup Minced Onion


  • Combine the first five (dry) ingredients in a bowl and whisk together.
  • In a separate bowl, combine the buttermilk and egg and whisk. Then add the remaining ingredients and stir till mixed.
  • Add the buttermilk mixture to the dry mixture and stir to mix thoroughly.
  • Pour the mixture into a greased 8" by 8" baking pan or cast iron skillet.
  • Bake at 400°F for 30 - 35 minutes. Test doneness with a toothpick.
  • Let cool for 5 minutes and cut into squares. Serve and enjoy!



*Buttermilk alternative* If you do not have buttermilk, you can use this alternative, it works great! You are just looking for the acidity of the buttermilk. Add 1 Tbsp white vinegar to 1 cup of milk. Stir and let sit for 10 minutes, for the milk to turn acidy. Then use as buttermilk per the directions above.
Keyword Mexican Cornbread, Spicy Cornbread

Papa Tom’s Stone Ground Cornmeal can be purchased here!