This cornbread is so good you could eat it by itself! Creamed corn, cheddar cheese and green chilies make for a moist and delicious cornbread! Hot out of the oven there is nothing like it!
I always cook it in my seasoned cast iron skillet.
Mexican Cornbread Recipe
1 1/2 cups self rising corn meal
1 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup medium shredded cheddar cheese
1/2 cup canned cream style corn
1/2 cup vegetable oil
1 can (4 Ounce) Chopped Green Chilies (I just use half the can)
1 egg
3/4 cup milk
Coat a cast iron skillet with Crisco and preheat in oven to 350 degrees.
Mix all ingredients together in a large bowl.
Pour batter into pre-heated skillet and bake for 35 to 40 minutes or until golden brown on top.
Hi! Can I use a box of Jiffy Mix as the 1 1/2 Cups self-rising cornmeal?
Thank you!
Hi Lori! I’ve never tried using Jiffy mix instead of cornmeal so I’m not sure how that would turn out. If you try it please let us know.