Dad's Mexican Cornbread Recipe

Dad's Mexican Cornbread Recipe


  • 1 pouch Martha White Mexican cornbread mix
  • 2/3 cup buttermilk (or 1 cup milk)
  • 1 beaten egg (omit if using 1 cup milk)
  • 1 small can Mexi-Corn (or half can Del Monte Southwest corn)
  • 1 cup cheddar cheese, shredded
  • 1/2 tablespoon corn oil
  • Additional 1 tablespoon corn oil for preheating the pan

Dad's Mexican Cornbread Recipe


  1. Preheat Oven and Cast Iron Pan:
    • Preheat the oven to 400°F.
    • Place a cast-iron pan on the stovetop and preheat the pan.
    • Add 1 tablespoon of corn oil to the pan. If using a divided pan, ensure that the oil coats the sides and bottom of each section.
  2. Prepare the Batter:
    • In a mixing bowl, combine the Martha White Mexican cornbread mix, buttermilk (or milk), beaten egg (if using), Mexi-Corn (or Del Monte Southwest corn), cheddar cheese, and 1/2 tablespoon of corn oil.
    • Mix the ingredients thoroughly until well combined.
  3. Preheat the Pan:
    • Ensure that the oil in the pan is hot.
    • Spoon the prepared batter into each section of the pan. The pan should be hot enough that the batter begins frying upon contact.
  4. Bake in the Oven:
    • Transfer the cast iron pan to the preheated oven.
    • Bake for about 12 minutes at 400°F or until the cornbread is browned to your liking.
  5. Serve and Remember:
    • Once baked, remove the Mexican cornbread from the oven.
    • Allow it to cool slightly before serving.

Note: This cherished recipe is a tribute to Dad, who made cooking a joy even during busy times. The convenience of mixes and canned veggies never tasted better. Enjoy the nostalgic flavors and savor the memories. 🌽🍞❤️

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