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.
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Lori says
July 15, 2019 at 11:04 amHi! Can I use a box of Jiffy Mix as the 1 1/2 Cups self-rising cornmeal?
Thank you!
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Judy says
July 15, 2019 at 7:18 pmHi 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.