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Mexican Cornbread Recipe

Mexican Cornbread

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

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  • on November 26, 2012

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    Waaaaay too much baking powder... so much you could clearly taste it even over the jalapenos and I used two three inch peppers. I'll look for a different recipe next time.

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  • on September 24, 2012

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    very good will make again!!

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  • on July 26, 2012

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    I was craving Mexican cornbread and i just KNEW Paula Deens would be delicious because I love her recipes. I am not a picky eater at all. This was so bad I threw it in my soup hoping that it would help me eat it. it ruined my whole bowl of soup. I went exactly by the directions but added a cup of cheddar but the taste was so bad you couldn't even taste it. I gave it two stars only because it was moist. I'm going back to the recipe on the cornmeal bag!

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  • on January 02, 2012

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    Being a southern boy, I have eaten a lot of cornbread in my day. Wanted to try Paul’s Mexican take on it. The first time I tried the recipe, I did it with the jalapenos. It was good. The next time I did it without the jalapenos. It was great. Ranks up there with the best cornbread I have ever eaten. Suggest checking it first at 15 minutes, to ensure it doesn’t bake too long.

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  • on October 10, 2011

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    This is a great go to recipe for a simple weeknight cornbread. I do add more salt, and then let the batter sit in the fridge for 20 minutes so that the jalepeno flavor intensifies. Serve with salted butter and enjoy! Thanks Paula!

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  • on September 14, 2011

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    Made a very nice cornbread. I slimmed it down a lot by using fat free sour cream, egg beaters, and skim milk, and it still turned out wonderfully moist. I used a little more salt and it was wonderful. A great side dish for chili, especially if you don't have much in the house and want a quick easy side.

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  • on July 06, 2011

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    it was wonderful. i did add a few extra things, like i add frozen corn that had been thaw. then i added cheese but, i had to add i little more milk. also,i didnt use the sour cream.

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  • on April 24, 2011

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    Fantastic Recipe and easy to make. I do recommend adding more than two tablespoons of Jalapenos though. Wasn't as spicey as I thought it would be, and the peppers weren't as defined if you chop them up too much. Other than that great stuff!!

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  • on March 27, 2011

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    I turned this into Gluten Free with amazing success. It was delicious.

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  • on March 09, 2011

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    After reading some of the reviews i decided to change things up a bit with this recipe.I added 3 jalapenos,1 red onion,1/4 orange bell pepper to the recipe(they were all diced.I also used 2 beaten eggs instead of one plus a little extra of sour cream.I made the batter and added half of it to an iron skillet that had been heating with oil (medium high heat.I sprinkled about 1 cup of mexican blend shredded cheese to skillet. Topped that off with the rest of batter. Then sprinkled a bit more of cheese.You dont need to cook the cornbread in the skillet for long; just enough for you to add the batter and cheese.Placed skillet in oven to bake for 25 minutes at 410 degrees.After 25 minutes I turned oven off and let skillet stay in oven for about 2-3 minutes.Took skillet out,let it cool and flipped cornbread onto serving plate.This came out absolutely amazing!! It was super tasty and very very moist.My family loved and asks for this all the time.Try it and see!

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