Mama loved to cook and she mostly cooked old time southern favorites, but she was known to step outside the box and try new things. When Mexican cornbread became popular back in the 70’s and 80’s she jumped right in and learned to make it, but still used her iron skillet (now a treasure of mine).
Mexican Cornbread with a family history
Many of our readers know that my Mama (and Sara’s Mememama) passed away in 2014. I still miss her every day, but I’m finding ways to remember her that celebrate her spirit of fun and love of life. She was Southern to the core, and I’ve got that down pat myself. I would say what a marvelous southern lady she was, but if you knew her, you know that, while she was a thoughtful and caring soul, four-letter words were not strangers to her mouth. She had a spunk and sass, that’s for sure.
My sister-in-law Carol has her Mexican Cornbread recipe, written in Mama’s handwriting, stained from years of being lovingly used. I like the stains. They tell a story. In those days Mama liked to enjoy a whiskey sour while she cooked dinner. Maybe there’s a little milk from the cornbread, and just maybe a splash of whiskey sour on that worn recipe. I can hear, in my mind, what she might have said, but won’t repeat it here.
Her note at the bottom about taking cayenne peppers from the pepper sauce to add to the cornbread cracks me up. For non-Southerners, let me explain: We keep a bottle of pepper sauce on hand to spice up our vegetables. Sometimes it’s homemade (Sara made some in an earlier post) and sometimes store-bought.
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Without further adieu, Mama’s Mexican Cornbread recipe — without the stains.
Mama’s Mexican Cornbread
Ingredients
- 1-1/2 cups self rising corn meal mix
- 1-1/2 Tablespoons sugar
- 1/2 teaspoon salt
- 1 medium onion chopped
- 1/2 cup grated cheese
- 1 8 oz. can cream style corn
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 6-8 pickled jalapeno pepper slices diced
Instructions
- Combine dry ingredients.
- Add milk, oil and eggs.
- Blend in cheese, corn, onion and jalapenos.
- Pour into greased iron skillet.
- Bake at 400 degrees about 20 minutes or until brown.
If you don’t have an iron skillet, you don’t know what you’re missing. Order one here and start your own family traditions.
Here are some other great recipes for your cast iron skillet:
Sweet Potato Cornbread 
Peach Crumble with Butter Pecan Topping 
Shrimp with Buttery Sofrito Sauce 
Cajun Crab Dip 
Skillet Foccacia 
Savory Dutch Baby 
Jambalaya Dip 
Sweet Potato Cake with Praline Frosting 
Ham and Potato Frittata
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Love this, reminds me of my own sweet mom whose handwritten recipes I cherish.
Thank you, Deb. Carol and I compared notes, and realized that we have a precious few. We certainly treasure the ones we have.
Thanks for sharing your Mama’s recipe Pam, the picture of the actual recipe is awesome! I will give it a try. It sounds delicious! I might even try drinking a whiskey sour while I make it!
Now, that would be a fun tribute. Cheers!
How great is it that you have the handwritten recipe! Sounds like a lovely story and recipe! Love cornbread. I don’t make it enough and sadly usually with a box mix. Pinning for later!
Thanks, Lois. You should try it. Doesn’t compare with a mix, and it’s easy!
This looks like a great recipe. I had some about a year ago and could not stop licking my fingers. Pinning and sharing.
Thank you, Mary!
Oh I love handwritten recipes. Thanks so much for sharing. Visiting from Thoughts of Home. Hugs and blessings, Cindy
Thanks for stopping by, Cindy. Such a messy piece of paper that shows so much love!
You’re mom sounds like somebody I would have liked!! Cornbread is our love language. Seriously…give me some beans and cornbread cooked in our iron skillet and all’s right with the world.
Sharing this on Facebook.
Thanks, Stacey! She was quite a character.
Sweet memories! I’d bet my boys would love the cornbread recipe. I’ll have to find a time to try it:)
Thank you, Laura. We like a little kick to our food around here.
Hi Pam. Just came back by to let you know we are featuring this post at Thoughts of Home on Thursday tomorrow. 🙂
Wow! Thank you, Stacey! This is a first for us. So Exciting….
I just learned recently that my four-year-old has a love of cornbread. Apparently my mom takes him to a carryout that serves it and it’s his new favorite! Wondering if he’d be willing to try some of the homemade variety . . . I’ll let you know how it goes!
Paige, I bet he would love it. Go easy on the jalapeños, but then again, my grandchildren love spicy! By the way, one of my granddaughters is named Paige Marie, and coincidentally I have a cousin with the same name! Who knew that combination would be so common.
I don’t know how to cook in an iron skillet. Is it difficult? The food looks great.
Not at all. It’s like the original non-stick surface if you have a well seasoned skillet. The one I linked to on the site is already seasoned, so you don’t have to do that yourself.
I’ve got this in the oven right now to go with our taco soup!! Yummy!
Yay! I hope you enjoy. Mama would be proud.
Great story Pam! I loved your mom and her spirit. She always had laughter in her voice and eyes. She was just a joy to be around! ❤️❤️❤️❤️ Recipes and memories are priceless! Hugs to you!
Aw, thanks Sandy! Funny how precious a stained little piece of paper can become!