Deep South Mexican Cornbread
Capture the bold flavors of the Deep South with this irresistible Deep South Mexican Cornbread recipe, a savory twist on a classic favorite. This cornbread is loaded with creamy cheddar cheese, tender bites of sweet corn, smoky crumbled bacon, and the perfect kick of heat from fresh jalapeños. Moist and hearty thanks to the addition of buttermilk and cream-style corn, it's baked to golden perfection in a cast iron skillet for that authentic Southern charm. Ready in just 40 minutes, this indulgent side dish is perfect for complementing a big bowl of chili, barbecued meats, or even enjoyed on its own. Whether you're prepping for a cozy family dinner or a potluck gathering, this flavorful cornbread will steal the spotlight.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 1.25 cups buttermilk
- 0.25 cups unsalted butter, melted
- 1 unit large egg
- 1 cup shredded cheddar cheese
- 0.5 cup canned cream-style corn
- 1 unit jalapeño, finely chopped
- 4 slices bacon, cooked and crumbled
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch cast iron skillet or baking pan with butter or non-stick spray.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until evenly combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, and egg until well incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded cheddar cheese, cream-style corn, chopped jalapeño, and crumbled bacon. Ensure everything is evenly distributed in the batter.
Pour the batter into the prepared cast iron skillet or baking pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly in the skillet or pan for about 10 minutes before slicing and serving.
Serve warm with a dollop of butter or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 6152 mg | 267% | |
| Total Carbohydrate | 279.9 g | 102% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 48.7 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1230 mg | 95% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
