Dans Southern, Mexican Cornbread


  • 1 1/2 c self-rising cornmeal
  • 1/2 c self-rising flour
  • 1/2 c sugar
  • 2 eggs
  • 1 1/3 c milk
  • 1/4 c oil
  • 1/2 c corn kernals
  • 2 jalapenos (diced)
  • 1/8 c onions (diced)
  • 1 lime (juiced)
  • 2 tbsp honey
  • 2 tbsp butter
  • One 8" or 9" cast-iron skillet
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Dans Southern, Mexican Cornbread

Time: 10 minutes prep, 30 minutes cook
Servings: 8


  1. 1. Preheat oven to 450°.
  2. 2. Soak corn and onions in the lime juice.
  3. 3. Put oil into skillet, being sure to coat entire inner surface of
  4. skillet, and then place skillet into warming oven. (This achieves 2
  5. goals: The oil is thinned prior to adding it to the batter, and the
  6. skillet is already hot when you add the complete mixture, ensuring a
  7. crisp outer edge.)
  8. 4. After 15 minutes strain corn and onion from lime juice.
  9. 5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
  10. 6. Making sure the skillet and oil are quite hot, but not smoking
  11. (about 5 minutes in the warming oven), steadily pour and stir in the
  12. hot oil into the rest of the batter. You want to stir as the oil is
  13. being poured, or you may risk burning the batter.
  14. 7. Pour the batter into the now hot pan. If you're lucky, it will
  15. spatter as it hits the hot iron.
  16. 8. After batter is in pan place into oven about 20-24 minutes. The top sould be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzel the honey over the top.
  17. 9. Allow the cornbread enough time to soak the honey and butter in befor serving.
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12 votes | 20109 views

This is my own recipe that had some influence from my brother with our love for the south and the southwest. Goes great with a nice juicy thanksgiving turkey on a cool day.


  • Beth Baity
    October 21, 2008
    Sounds Great!
    • Teena Edwards
      October 27, 2008
      I love cornbread. Found this to be a wonderful twist to a classic recipe!
      I've cooked/tasted this recipe!
      1 person likes this review
      • sam j
        October 27, 2008
        What an easy but the best cornbread recipe I have every tried, went well with the habanero chicken
        I've cooked/tasted this recipe!
        • joe bertram
          October 27, 2008
          Very moist and sweet
          • tim allen
            October 27, 2008
            this tasted like my moms cornbread from when I was a child, but spicy 10 STARS
            I've cooked/tasted this recipe!
            • JBrock
              November 2, 2008
              very good
              I've cooked/tasted this recipe!
              • A.L. Wiebe
                November 22, 2010
                I can never find self-rising flour, let alone self-rising cornmeal where I live. I have a formula for self-rising flour and wonder if it would work for the cornmeal?
                For 3 cups:
                3 cups all purpose flour
                1 tsp. salt
                1Tbsp. baking powder
                What do you think?
                • Sissy37
                  April 17, 2012
                  Cannot find self-rising cornmeal anywhere around Las Cruces, NM.


                  • Shirley
                    October 24, 2009
                    Dan, this really sounds great. My husband and I love Mexican cornbread. We cheat and use store mix and add some chopped jalapenos and some of the juice from the jalapenos as part of the liquid. Really great. But... I want to try this homemade cornbread. Made in the iron skillet is the ONLY way!
                    • Connie Mcmillan
                      November 10, 2008
                      Hi Daniel this sounds good, I saved it to my folder for future use.