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Tex-Mex Cornbread

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Tex-Mex Cornbread Kraft

Tex-Mex Cornbread is probably one of the most festive cornbread's around. Making a batch in a cast iron skillet will push things over the top!

There are two versions of Tex-Mex cornbread that people think of when this recipe comes up. There's the "almost" traditional version that's cooked in a cast iron skillet. And then there's the other one. You know, the version that's baked on top of a layer of chili and most often served up in a casserole dish. 

Both have their selling points - but I consider one a bread, and the chili version more of a casserole of main dish. To be honest - I enjoy both! Check out the "Other Eats" section for the Cornbread Chili Casserole recipe!


2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
2 tablespoons chopped jalapeno
1/2 cup chopped onion, use red for added color
3 tablespoons chopped jarred pimentos
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese


Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400 degrees while you combine the other ingredients in a large bowl. Then, carefully remove the hot skillet from the oven and - gently - pour the batter into the pan. Watch for hot grease splatters. Return the pan to the oven - upper or middle rack - and bake at 350 degrees until the cornbread is firm to the touch in the center.

Plan on checking starting about 315-20 minutes into the bake. The crust will be a deep golden brown with a lighter golden center. Some people keep the oven at 400 degrees, or higher, but I like to reduce the temp to 350 to help prevent from burning the bottom. Cut into wedges and serve hot.

Easy Method:

Yep, it's fine to use boxed cornbread muffin mixes in a pinch. Then all you need to do is to start adding the "festive" bonus ingredients.

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.