Mexican Cornbread

This isn’t your typical cornbread. We’re doing it up Mexican style, combining some great flavors, cream style corn, peppers and onions. This one is way up on the flavor scale.

Mexican Meets the French

This has to be one of my favorite cornbreads, but it ain’t no regular cornbread, we are taking it up a notch on the flavor scale. To get this party started we will take a half stick of butter and throw it into our skillet to get it a melting. Once it is all good and melted we will cook our peppers and onions just long enough to get the onions soft. In the words of the French we’re going to sauté.


Bring On the Secrets

Once we have the peppers and onions good and translucent, we are going to add in a can of cream style corn. Now get ready folks here comes my secret weapon, thats right a half a block of cream cheese. I bet you didn’t see that coming did you? You can also take and add a cup of shredded cheddar cheese to make it extra cheesy. Let this all melt and come together nicely.

A Marriage Made in Mexico

For the cornbread we will mix all purpose flour, cornmeal, baking powder and salt. Now, I like to mix my dry ingredients before adding in the wetness. We will then add buttermilk, eggs, and I know it isn’t wet but some fresh diced jalapeños. Mix this all well.

Pro Tip: Can’t find or do not have buttermilk? You can make your own using 1 cup whole milk and 1 tablespoon vinegar or lemon juice.

Now you’ll combine the wet mixture into the dry mixture. You don’t want to over mix this, just get it good and well incorporated together.

Time For The Cast Iron

Folks, I’m cooking this in a 12 inch dutch oven, but if you’re cooking it in the house you can cook it in a cast iron skillet or 9×13 inch casserole dish in the oven. I just like that crust that cast iron gives to cornbread.

Before you pour your mix into your cast iron, you want to preheat it a little, just enough so that you can barely put your hand on the bottom of it. We will then grease it with bacon grease to insure a good crust on that cornbread.

Pro Tip: Don’t preheat the pot to 350 degrees because you will burn your cornbread. Just warm enough to melt that bacon grease and get it coated well.

Lets Get To Cooking

You know the cowboy-  I’m cooking this with hardwood coals in a Dutch oven. Cornbread is one of the easiest things to bake in a Dutch oven because just as the bottom starts to get done it will pull away from the sides and that’s when a baked dish is telling you I’m about done on the bottom.

Check out our video below for some great step by step instructions on cooking this recipe outdoors. 

More Cheese

About 5 minutes before this all finishes cooking, I like to add more shredded cheese to the top. Thats right folks more cheese! It’s almost like I’m from Wisconsin… but I don’t think they have my accent up there!


So folks there ya have it…..A Mexican Cornbread baked by an Okie in a Wisconsin cheese filled Dutch oven. The cheese and extra moisture in this almost makes it a cross between a cornbread and corn pudding.

We would like to thank you folks so stopping by camp and enjoying this great recipe with us. Until next time…



Mexican Cornbread - Cowboy Kent Rolllins

Prep Time 15 minutes
Total Time 50 minutes
Servings 10


  • 1/2 stick butter
  • 1 large yellow onion Chopped
  • 1 large Green or Red Bell Peppper chopped
  • 1 15 oz can creamed corn
  • 4 oz cream cheese
  • 2 cups shredded cheddar cheese divided
  • 2 Cups yellow cornmeal
  • 2 Cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 teaspoon Salt
  • 2 cups buttermilk
  • 2 Eggs beaten
  • 1-2 jalapenos seeded and diced
  • bacon grease or oil


  • Preheat the oven to 400 Degrees F.
  • In a medium to large cast iron skillet melt the butter. Stir in the onion and bell pepper. Cook for about 5 minutes, or until softened.
  • Stir in the can of creamed corn, cream cheese and 1 cup of cheddar cheese until combined. Continue cooking until the cheeses have melted and the mixture is smooth. Remove from the heat.
  • In a large bowl, combine the cornmeal, flour, baking powder and salt.
  • Whisk in the buttermilk, eggs and jalapenos.
  • Stir in the creamed corn mixture just until combined. Don't over mix.
  • Lightly heat a 12-inch Dutch oven or cast iron skillet. Generously grease the sides with bacon grease or oil. If you using a 9x13 dish you don't need to heat.
  • Pour the batter evenly into the pan. Bake for about 30 minutes, or until a toothpick comes out clean. About 5 minutes before the cornbread is done, sprinkle to top with the remaining 1 cup of cheese.
  • Remove from the oven and allow to cool about 10 minutes before serving to allow the cornbread to set up a bit.
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