Tex-Mex Cornbread

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Tex-Mex Cornbread
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1/4 cup shortening or bacon drippings
1 1/4 cup self-rising yellow cornmeal
1 cup all-purpose baking mix
1/4 cup sugar
1/2 teaspoon salt
2 eggs beaten
1 cup milk
2 heaping tablespoons Mt. Olive Diced Jalapenos
1 cup shredded sharp cheddar cheese
1 cup creamed or whole kernel corn, drained (optional)


  1. Preheat oven to 425 degrees
  2. Place the shortening/drippings in a well-seasoned 10-inch cast iron skillet, and sit skillet in the oven while it preheats
  3. Combine with a whisk cornmeal, baking mix, sugar and salt in mixing bowl
  4. Add eggs and milk and whisk until all dry mix is moistened
  5. Stir in jalapenos, cheese and corn
  6. Once shortening or drippings melt, and just shy of smoking, stir shortening into batter and then pour batter into skillet
  7. Place skillet on middle shelf of oven and bake for 20-25 minutes, or until cornbread is golden and a butter knife comes out clean when inserted into center.
  8. Note: this recipe can also be baked in a well-greased muffin pan.

Course: Appetizer Side Dish Snack

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Tex-Mex Cornbread
Average rating:  
 0 reviews